11 



will vary slightly. One of the objects of giving- the results of the analysis 

 of the individual samples is to show this variation. It is evident that the 

 method of preparing the various kinds of oatmeals has not materially 

 affected the composition, for there is a general similarity in the percentages 

 of protein, fat, etc., and even in crude fibre, in all forms of these foods. 

 The differences in the composition are most evident in the protein column, 

 and these must be due largely to the differences in the original grain. 



With reference to the wheat products, it is obvious that the different 

 names given to the various foods by the manufacturer are not associated 

 with wide differences in chemical composition. When these foods are 

 composed of the granular particles from the first and second breaks in the 

 regular flour milling process, a portion of the bran layers will naturally 

 be excluded, and the resulting product will not contain so much crude 

 fibre and ash as the whole grain. This, it will be noticed, is the case 

 with the farinas, such as Wheat Crystals, Meat of Wheat, and Cream of 

 Wheat. Wheatine and the rolled wheats more nearly resemble the com- 

 position of the whole grain. 



Judging by the similarity of the composition of the cracked and 

 flaked barley, it is evident that the latter is practically the whole hulled 

 grain. 



For reasons previously stated, the germ is removed in preparing the 

 finer grades of cornmeal. Consequently, while the whole corn kernel 

 contains about five per cent, of fat, the cornmeals analyzed have less than 

 two. The comparatively wide variation in the amount of this constituent 

 is probably due to differences in the amount of the germ left in the meal. 

 This food is also characterized by its low crude fibre and high nitrogen free 

 extract content. 



The composition of the different samples of the same kind of the 

 ready-to-serve foods is fairly uniform, but, naturally, the foods are subject 

 to the same variations in this respect as the grains from which they are 

 prepared. Thus Norka is an oat product, and, consequently it is richer 

 in both proteids and fat than the preparations made from wheat and corn. 

 The latter substances, as represented by Toasted Corn Flakes, are par- 

 ticularly low in proteids and crude fibre. 



To bring out more clearly the differences in composition of the vari- 

 ous kinds of foods analyzed, the results have been averaged, and they 

 are given in Table No. 2. For purposes of comparison the composition 

 of a few of the more common foods that occur in our daily diet are also 

 given. 



In general, it may be pointed out that the oatmeals and Norka con- 

 tain the most protein and fat, while all the other foods are richer in carbo- 

 hydrates. The cornmeals are the lowest in protein and the highest in 

 carbohydrates, and wheat farinas and cornmeal contain the least fibre. 

 The germ of a seed is rich in protein and fat, consequently, we are not 

 surprised to find the wheat germ richer in these constituents than the 

 other wheat products. The malted foods are not richer in the valuable 



