EXPERIMENT STATION BULLETINS. 



DIVISION OF CHEMISTRY— BREAKFAST FOODS. 



BY FLOYD W. ROBISOX, 

 Bulletin No. 211. 



INTRODUCTORY NOTE. 



The analytical data appearing in this bulletin have been in preparation for two 

 years as time would allow. Not all the cereal breakfast foods were examined 

 but only such as were obtainable in our markets. It is believed that types of all 

 or nearly all classes are shown in this report. 



In presenting this bulletin to the public, it has been considered advisable to 

 divide the matter into two parts: part one to be a short popular discussion of 

 the Compounds and Laws of Nutrition, and part two to consist of the more or 

 less technical analytical data and the deductions therefrom, together with an 

 appendix showing some of the methods of analysis. 



Food. . 



PART ONE. 



THE COMPOUNDS OF NUTRITIOX.* 



' Water. 

 Inorganic matter < 



Mineral matter. 



Proteids 



r Nitrogenous or protein. . A Albuminoids . . . 

 '^ ^ Simple nitrogen 





bodies. 



Organic matter. . . 



j Oxygen. 

 ( Hjdrogen. 



Oxygen. 



Sulphur. 



Chlorine. 



Phosphorus. 



Potassium. 



Sodium. 



Calcium. 



Magnesium. 



Iron. 



Sihcon. 



Manganese. 



Fluorine. 



' Carbon. 

 Oxygen. 

 Hydrogen. 

 > < Nitrogen. 

 Sulphur. 

 Phosphorus. 

 ^ Iron. 



^ Non-nitrogenous < 



Fats 



Carbohydrates.. 



Cellulose 



Organic acids. . 

 Organic salts. . ., 



( Carbon. 



> } Hydrogen. 



r Oxygen. 



* Adapted principally from a chart in "The Feeding of Animals," by Jordan. 



