17 



Table No. 4: Percentage of Water Soluble Material in Different Samples of 

 the Same Brand of Foods. — Concluded. 



1. 



2. 

 3. 

 1. 

 2. 

 3. 

 4. 

 5. 

 1. 

 2. 

 3. 

 4. 

 5. 

 I. 

 2. 

 3. 

 4. 

 5. 

 6. 

 7. 

 1. 

 2. 



Food. 



Cooked Foods.— Con. 



4. Quaker Wheat Berries 



1 . Toasted Corn Flakes . . 



2. 



3. 



4. 





Malted and Cook d Foods. 



Canada Flakes. 



Malta Vita. 



Grape Nuts 



Force 



Total 

 Solids. 



27.5 

 28.6 

 28.1 



28.2 

 28.4 



26.43 

 30.66 

 30.87 

 29.01 

 30.81 

 25.09 

 22.37 

 19.97 

 41.84 

 44.51 

 44.83 

 43.78 

 46.14 

 14.08 

 18.08 

 17.40 

 15.34 

 16.59 

 20.34 

 16.70 



Orange Meat 20 . 53 



26.77 



Alcohol ' Cuprous 



ppt. oxide ppt. 

 (dextrin), (sugar) 



22.96 

 19.86 

 19.25 

 19.82 

 19.60 



10.16 



* 



* 



13.72 



10.19 



9.35 



7.72 



8.86 



12.67 



13.00 



13.36 



12.80 



12.97 



5.30 



8.73 



8.31 



11.06 



11.67 



9.01 



10 22 



8.66 



Soluble 

 proteids. 



3.30 

 5.16 

 5.81 

 6.64 



5.38 



12.53 

 ■* 



* 



9.02 



13.78 



7.91 



6.76 



2.58 



19.14 



19.90 



22.74 



20.89 



22.41 



.61 



73 

 53 

 73 

 38 

 86 

 23 

 43 



2.27 

 .45 

 .26 

 .29 

 .29 



1.20 

 1.51 

 1.36 

 1.44 

 1.64 

 1.84 

 1.76 

 1.76 



1.68 



* 



* 

 * 



* 



* 



* 



* No determination made. 



It is unnecessary to dwell on the results presented in the above table. 

 As might be expected, there is very little variation in the amount and the 

 make-up of the soluble matter in the various forms of farinas examined. 

 There is, however, a noticeable difference in the amount of soluble 

 matter extracted from the Tillson's oatmeal and the Quaker oats. If we are 

 not mistaken, the former are kiln-dried by direct heat,« whereas the latter 

 are dried by means of steam. It would possibly be more difficult to control 

 the temperature when the former method is used, and, as the greater the 

 heat to which the oats are submitted, the greater the amount of the starch 

 2 Bull 162 



