356 



flour ofifered for sale in Alabama, were submitted to Prof. 

 B. B. Ross, State Chemist of Alabama, with the following 

 results : 



The greater percent of ash in the first column is largely- 

 due to excess of phosphates, the percent of phosphoric acid 

 being 0.50 for the flour of the entire wheat and only 0.23 for 

 the white flour. 



It will be noted that while the percent of water is less in 

 the flour of the entire wheat, the percents of proteids 

 (gluten), fats and phosphates are larger than in the best 

 white flour, while the percent of carbohydrates (mainly 

 starch) remains very nearly the same. 



After the first analysis of the flour of the entire wheat, 

 made from the barrel, two additional tests were made from 

 samples of flour furnished by the Franklin Mills Company 

 direct to the chemist. These samples did not materially 

 differ from the first analysis except that the percent of 

 protein was a trifle higher, the ratio being 228 and 229 as 

 against 227 in the first analysis. 



To show more forcibly the comparative values, we pre- 

 sent the ingredients of a standard barrel of flour (196 pounds) 

 in actual weights ; we use the average of the two samples of 

 white flour for this comparison : 



