208 



STATE BOARD OF AGRICLLTURE. 



Analyses of wheat bran. 



u 

 <a 



.a 



a 

 p 

 z 



1 



2 



3 



4 



5 



6 



7 



8 



9 



10 



11 



12 



13 



14 



15 



16 



18 



Process. 



Burr 



Roller 



Roller... 



Roller 



Roller 



Roller 



Roller 



Roller 



Roller 



Burr 



Roller 



Roller 



Roller 



Roller 



Roller, first grade 



Roller, second grade. 

 Roller, third grade .. 



Annual output. 



100 bbls. daily. 

 100 bbls. daily. 



1,000 tons 



2,000 tons 



2,500 tons 



1,600 tons 



1,200 tons 



2,000 tons. 



90,000 bbls. 

 66,000 bbls. 

 2,500 tons.. 

 5,000 tons.. 



<D X 

 0) - 



■— ■« 



Z* 



perct. 

 57. El 

 54.06 

 54.09 

 54.99 

 56.04 

 55.32 

 54.42 

 56.38 

 53.80 

 56.00 

 55.64 

 54.03 

 54.70 

 54.76 

 62.33 

 57.63 

 56.27 



These analyses show us in the first place that over half of the total 

 weight of bran consists of carbohydrates, very largely starch. Second, 

 the richer the bran is in protein the poorer in crude fiber. Third, burr 

 stone bran differs from roller process in containing less fat, due undoubt- 

 edly to the fact that it does not contain the germ. Fourth, little varia- 

 tion in its composition is discernable betw r een the samples of extremely 

 coarse bran, like samples 1 and 3 on the one hand, and the fine brans like 

 sample 2, on the other. Mr. Munson says on this topic: "The two 

 extremes, the very coarse and the very fine, are of much the same compo- 

 sition, while neither shows by any means the best sample of bran so far 

 as feeding properties are concerned. The medium grade brans generally 

 show a far better analysis than either of the former." ''Theoretically 

 the bran produced by the roller process should be a more valuable food 

 than that produced by the burr stone process, as in the one the germ, 

 which is rich in fat, is separated out with the flour, and in the other this 

 part goes into the bran. This the investigation emphatically bears out. 

 The roller process brans are all perceptibly higher in protein than are 

 those of the burr stone process, and as bran is given as a proteid food, 

 this fact is worthy of consideration. It is not so much the amount of 

 starch present in the bran, as the amount of protein and fat, that is of 

 consideration to the feeder. The end, therefore, for which the millers 

 are constantly working in the milling process, the most complete separa* 

 tion of the starch possible and the needs of the consumer of the bran, 

 namely, a food rich in protein and fat but not necessarily containing 

 much starch, are identical. The new milling process, instead of supply- 

 ing the feeder with an inferior grade of feeding stuffs, furnishes him 

 with one much superior to that furnished by the old process. The inves- 

 tigation thus credits the production of the better bran to the new or 



