14 



• 54 2 P er cent, of dextrose or grape sugar, or .81 per cent, of maltose. 

 As generally carried out, the malting and cooking processes will not de- 

 compose starch into compounds simpler than maltose, and if dextrose is 

 present, it may, under ordinary conditions, be looked upon as an added 

 product. The amount of nitrogen was obtained by the Kjeldahl method 

 and multiplied by the factor 5.7 to convert to protein. It is obvious that 

 the results may not indicate the amount of the several constituents pre- 

 sent in a soluble form in the food as purchased, but they do show the 

 amount that is brought into solution under a similar method of treatment 

 and may be used for purposes of comparison. The results obtained are 

 embodied in the following table : 



Table No. 3; Percentage of Water Soluble Materials in Foods Examined. 



Food. 



No. of 



samples 



analysed. 



Total 

 solids. 



Alcohol 



ppt. 



(dextrin) 



Cuprous 

 oxide ppt. 



(sugar). 



Soluble 

 Proteids. 



Uncooked Foods. 



Wheat Farinas 



Wheat Germ 



Granulated Oatmeals 



Partially Cooked Foods. 



Rolled Oats 



Swiss Food (rolled wheat) . 



Cooked Foods. 



Shredded Wheat 



Quaker Wheat Berries 



Toasted Corn Flakes 



Quaker Puffed Rice 



Malted Foods . 



Malt Breakfast Food 



Malted and Cooked Foods 



Orange Meat 



Grape Nuts 



Malta Vita 



Canada Flakes 



Force 



Life Chips 



Gusto 



Norka 



13 

 2 

 4 



19 

 1 



7 

 4 

 4 

 1 



2 



5 

 5 

 3 



7 

 1 

 1 



1 



6.60 

 7.06 

 6.55 



6.68 

 5.95 



13.71 

 27.00 

 28.3 

 41.61 



14.77 



23.65 

 44.20 

 25.45 

 28.60 

 17.08 

 18.92 

 25.14 

 28.17 



.97 



2.45 



* 



2.53 



8.26 

 22.58 

 19.63 

 41.82 



.66 



t8.66 



12.96 



9.97 



tlO.16 



9.16 



9.84 



8.14 



12.42 



1.18 



3.03 



none. 



none. 



* 



2.03 

 3.47 

 5.77 

 2.11 



10.63 



f7.43 



21.02 



8.01 



fl2.53 



2.73 



2.53 



2.01 



10.89 



2.42 



1.93 



* 



.74 



* 



2.28 



.32 



1.34 



.86 



* 



1.73 



1.38 



* 



* 



.86 

 .53 



* No determination made, 

 t One result only. 



