ISTew York Ageicultueal Expeeiment Station. 



51 



flour designed for human consumption, are the larger proportions 

 in them of mineral matter and protein. This is due to the fact 

 that these by-products consist of the outer portions of the wheat 

 kernel which are relatively rich in mineral and nitrogen com- 

 pounds. 



Samples of Wheat Bran Collected in New York in 1898 and 1899, 



Station 

 number. 



Sample: Where 

 tollected. 



Ton selling 

 price . 



429. 

 430. 

 434. 

 442. 

 449. 

 -468. 



Victor 



Diyden $13 50 



Delhi 



Corning 15 00 



Hornellsville 14 00 



Rochester 14 50 



S'ation 

 number. 



Sample: Where 

 collected. 



Ton selling 

 price. 



478.. Geneva $16 00 



Auburn 15 00 



Utica 15 00 



Florida 15 50 



Florida 16 00 



New Paltz 16 00 



484. 

 519. 

 540. 

 551. 



682. 



Analyses of Samples of Wheat Bran. 



I I. i^ 



S ■ 03 O S 



Perct. Perct. Perot. Per ct. Perct. Perct. Perct. 



429. Wheat bran, spring 9.15 6.18 16.37 10.20 18.2 52.99 5.11 



430. Wheat bran 8.96 5.81 16.37 10.32 18.5 53.45 5.09 



434. Wheat bran 8.66 4.63 13.37 13.64 22.9 56. .30 3.40 



442. Wheat bran 8.63 4.45 16.00 10.11 17.5 55.22 5.59 



449. Wheat bran, western.... 9.02 C.84 17.13 9.32 20.1 52.05 5.64 



468. Wheat bran 9.27 6.43 15.94 9.37 19.7 53.99 5.00 



478. Wheat bran 7.81 5.15 15.25 7.13 30.6 60.28 4.38 



484. Wheat bran 10.67 4. 82 14.94 7.52 26.8 56.58 5.47 



519. Wheat bran, spring 10.71 6.-52 16.06 8.86 20.0 52.62 5.23 



549. Wheat bran 9.29 6.84 13.75 9.35 19.4 55.87 4.90 



682. Wheat bran 11.35 3.45 13.75 5.67 62.19 3.59 



Average of 12 samples 



wheat bran 9.49 5.47 15.36 8.94 55.95 4.79 



Average starch and 



sugar, 11 samples 22.8 



As a rule the wheat brans which have been sampled have been 

 found to be a pure wheat offal. They are seen to vary somewhat 

 in composition, the protein in 12 cases ranging from 13.4 per ct. 

 to lY.l per ct. The starch content is also far from constant, the 

 extreme percentages being 17.5 per ct. and 30.6 per ct. These 

 variations are doubtless due to differences in the composition of 

 the wheat and to unlike conditions of milling. On the whole, 



