13 



wheat, of the bread made from the flours, and of the milk consumed 

 in the digestion experiments. 



Table 1.— Composition of ivfiecUs, flour.% and offals, and of bread, and milk used in diges- 

 tion experiments with hard and soft wheat breads. 



Sample 

 No. 



153 

 154 

 155 

 156 

 157 

 158 

 159 

 160 

 161 

 162 

 163 



164 



182 

 199 

 217 



218 

 219 

 221 

 237 

 238 

 239 

 240 

 241 

 242 

 267 

 268 



223 

 231 

 244 

 251 

 260 

 165 

 181 

 198 

 216 

 224 

 232 

 243 

 258 

 259 



Whence obtained. 



Hard wheat: 



Wheat 



Entire-wheat flour 



Graham flour 



Straight patent flour 



First patent flour 



Second patent flour 



First clear flour 



Second clear flour 



Red dog flour 



Middlings 



Bran 



Bread made from— 



En tire- wheat flour 



Graham flour 



Straight patent flour. . 



Do 



Soft wheat: 



Wheat from Indiana 



Entire-wheat flour 



Mixed grade flour 



Wheat from Michigan 



Middlings 



Bran 



Straight patent flour 



Entire-wheat flour 



Graham flour 



Middlings 



Bran 



Bread made from — 



Mixed grade flour — 

 Entire-wheat flour . . 

 Straight patent flour. 

 Entire-wheat flour — 



Graham flour 



Milk, composite sample 



do. 



Water. 



.do. 

 .do. 

 .do. 

 .do. 

 .do, 

 .do. 

 .do. 



Per cent. 

 10.41 

 13.51 

 13.21 

 12. 38 

 12. 16 

 12. 09 

 11. 92 

 10.40 

 10.26 

 10.17 

 11.47 



40.97 



42.68 

 38.77 

 37.37 



8.09 



9.60 



10.30 



10.25 



7.86 



8.74 



10.97 



11.01 



11.23 



9.76 



10.94 



39.56 

 39.50 

 36.87 

 37.62 

 38.12 

 87.81 

 87.27 

 87. 59 

 87.14 

 87.00 

 86.56 

 87. 34 

 87.67 

 86.50 



Protein. a 



Per cent. 

 15.50 

 13.72 

 14. 21 

 13.60 

 13.31 

 13. 05 

 17.73 

 20.00 

 21.83 

 18.64 

 17.10 



9.32 

 9.54 

 9.63 

 9.74 



13.16 

 12.80 

 12.30 

 12.34 

 17.91 

 14.96 

 10.92 

 12. 01 

 12.24 

 18.34 

 16.72 



8.01 

 8.53 

 7.59 

 8.33 

 8.36 

 3.25 

 3.13 

 3.04 

 3.38 

 3.31 

 3.32 

 2.99 

 3.00 

 3.25 



Fat. 



Carbo- 

 hydrates. 



Per cent. 

 2.28 

 1.69 

 2.01 

 1.30 

 1.21 

 1.37 

 1.98 

 3.17 

 6.10 

 6.04 

 4.23 



.19 

 .29 

 .04 

 .26 



1.52 

 1.54 



.93 

 1.35 

 5.18 

 4.41 



.50 

 1.53 

 1.41 

 4.65 

 4.42 



.60 

 1.02 



.:^8 

 1.08 



.87 

 3.80 

 4.00 

 3.82 

 4.15 

 4.:^8 

 4.67 

 4.09 

 3.85 

 4.45 



Per cent. 

 69. 88 

 70.10 

 68. 56 

 72.04 

 72. 93 

 73. 03 

 67.37 

 64.24 

 57.72 

 59. 72 

 59.89 



48.75 

 46.10 

 51.06 

 52.12 



75.38 

 74.40 

 75.94 

 74.23 

 65.09 

 65.78 

 77. 15 

 74.17 

 73.27 

 64.05 

 61.20 



51.32 



49.49 



54.67 



51.70 



51.20 



4.84 



4.71 



4.81 



4.57 



4.52 



4.68 



4.81 



4.75 



5.03 



Ash. 



Heat of 

 combu.s- 

 tion per 

 gram, 

 deter- 

 mined. 



Per cent. 



1.93 



.98 



2.01 



.68 



.39 



.46 



1.00 



2.19 



4.09 



5.43 



7.31 



.77 



1.39 



.50 



.51 



1.85 

 1.66 



.53 

 1.83 

 3.96 

 6.11 



.46 

 1.28 

 1.85 

 3.20 

 6.72 



..51 



1.46 



.49 



1.27 



1.45 



.80 



.89 



.74 



.76 



.79 



.77 



. 77 



.73 



.77 



Calories. 

 4.023 

 3.877 

 3.971 

 3.861 

 3. 960 

 3.904 

 4. 072 

 4. 112 

 4.430 

 4.314 

 4.187 



2.535 

 2. 495 

 2.594 

 2.647 



4.090 

 4.020 

 4.010 

 4.000 

 4.2.56 

 4.108 

 3.799 

 3.860 

 3.906 



2.710 



2.640 



2. 610 



2.690 



2.620 



.700 



.746 



.729 



.744 



.780 



.813 



.742 



.735 



.777 



a In all samples except milk, protein is N>.5.70; in milk it is Nx6.25. 



The hard Scotch Fife spring wheat selected for the experiments 

 (sample No. 153) was characterized by a very high protein content, 

 namely, 15.5 per cent. In an earlier publication of this Department 

 showing the average composition of a large number of American feed- 

 ing stutfs« the protein content of wheat is given as 11.9 per cent. The 

 highest percentage of protein there recorded is 17.2 per cent and the 

 lowest 8.1 per cent. It will be observed that the wheat from which 

 these flour samples were obtained contained nearly this maximum 

 amount of proteid material. In the investigations with hard wheat 

 previously reported,'' the wheat employed contained 12.65 per cent 

 protein. The average amount of protein in the same variety of wheat 



aJJ. S. Dept. Agr., Office of Experiment Stations Bui. No. 11, p. 17. 

 b\J. S. Dept. Agr., Office of Experiment Stations Bui. No. 101. 



