No. ti. 



DEPARTMENT Ob^ AGRICULTURE. 



5K'J 



A loss of G.5 parts occui'« as the result of the life processes active 



during the malting. 



No samples of "brewers' grains" have been submitted for examina- 

 tion at this time, but the following averages given by Jenkins and 

 ^Vinton* will sul'dce to give a general idea of their composition. 



is 

 3 



Water 



Ash 



Protein, 



Fiber 



Nitrogen-free extract. 

 Fat 



6.2 

 3.3 



19.3 



10.2 



46.1 



4.2 



Analyses of a related substance, "dried distiller's waste," made in 

 this laboratory by C. A. BroAvne, Jr., and C. P. Beistle, Assistant 

 Chemisitsf show that the nitrogen-free extract of the spent grains 

 instead of being composed, as in the original malt, of starch and su- 

 gars chiefly, contains very little of these valuable nutrients, and is 

 made up principally of pentosans of less certain feeding value. 



Malt Sprouts. 

 Samples of malt sprouts have been received a« follows: 



Their percentage composition is: 



"Ov- at; p. 18. 



t Journal American Chemical Society, 



April, 1901. 



