,8 



A few samples analysed showed an abnormally high percentage of 

 crude fibre. A microscopic examination of these samples revealed the 

 presence of considerable quantities of wheat bran. I may say that these 

 samples were obtained on the market so that their source could not be 

 traced. Samples Nos. 12 and 13 indicate almost as much crude fibre as 

 is found in pure wheat bran, which rarely runs over ten per cent. In 

 samples of pure wheat middlings, the percentage of crude fibre usually 

 varies between 2.50 and 6 per cent. We are glad to say, on account of 

 the widespread use of wheat middlings, that the samples examined were 

 entirely free from corn bran or other adulterants of like character. 



Wheat Bran. 



In the above table the percentage composition of ten samples of 

 wheat bran shows a variation of from 13.50 to 17.53 P^'' cent, of protein, 

 and from 3.10 to 4.50 per cent, of fat. It will be noticed that some of 

 the samples of bran analysed were obtained from fall wheat, others from 

 Manitoba spring wheat, and still others are not designated. Every sam- 

 ple of bran was of good quality, and contained no adulterants which could 

 be detected other than a few particles of broken wheat. 



Wheat bran is probably one of our best known by-products. It 

 contains protein, fat, ash, and soluble carbohydrates in such proportion 

 as to make it an exceedingly valuable component of a dairy ration. Only 

 two samples of the ten analysed showed less than 14 per cent, of protein. 

 If the percentage of protein falls much below 14 per cent., the chances 

 are that the bran has been mixed with something of inferior quality. In 

 the mentioned case, however, no adulterant could be detected. 



Low Grade Flour. 



Three samples of low grade flour were analysed. These show an 

 average of 11.94 P^^ cent, of protein, as well as 3.58 per cent, of fats, 

 and 7i-i3 per cent, of soluble carbohydrates. For some reason the 

 quantity of protein in sample No. 2 falls considerably below the aver- 

 age. It will be noticed that the percentage of moisture is much higher 

 than in samples i and 3. As stated in the introduction, a high moisture 

 content in a feeding-stuff is a decided detriment, in that it not only de- 

 creases the actual amount of food components present, but it also favors 

 the growth of moulds, and these hasten the decomposition of valuable 

 food materials. , 



The results of experiments at some of the American Stations furnish 

 evidence that the amount of soluble carbohydrates and fat is very greatly 

 reduced by the action of moulds. In the case of bread as much as 75 

 per cent, of the dry matter was lost. This loss was noted chiefly in the 

 carbohydrates. In other experiments with peanut cake the fat content 



