598 



ANNUAL REPORT OF THE 



Off. Doc. 



Protein. 



o 



5 



Si 



Barley malt: 



(a) With preliminary pressing, . . . 



(b) Without preliminary pressing, 



(c) Dried by flue-gases 



Wheat zaalt 



Barley malt, 20 parts i 



Rice, 3 parts, j 



Barley malt i 



Maize in quantity, j 



8.3 

 8.3 

 7.5 

 8.8 



9.6 

 7.9 



These analyses indicate the superiority of grains derived in part 

 from cereals devoid of hull. 



As the result of analysis of nearly 1,000 samples, the average 

 composition of the dried brewers' grains on the German market is: 



Per cent. 



Moisture, 10 



Ash, 4 



Protein, 22 



Crude fiber, 15 



Nitrogen-free extract 42 



Fat, , 7 



Respecting the condition of the protein in the various grains, the 

 results of 23 detailed analyses are summarized as follows, in terms 

 of total nitrogen (100 per cent.) : 



The digestibility of the protein is greatly affected by the tem- 

 perature at which the drying is conducted, as the following results 

 obtained bv B. Schulze show: 



