14 



Tablk 1. — Composition and heat of combustion ofv)heats and flours. 



Sam- 

 ple 

 num- 

 ber. 



269 

 271 



272 



273 



270 

 274 

 275 



27(! 



413 

 414 

 415 

 416 



Kind of material. 



Oregon wheat... 

 Graham flour 



from No. 269... 

 Entire-wheat 



flour from No. 



269 



Straighl-grad e 



flour from No. 



269 



Oklahoma 



wheat 



Graham flour 



from No. 270... 

 En ti re-wheat 



flour from No. 



270 



Straight-grade 



flour from No. 



270 



Bran 



Germ 



Bran flour 



Germ flour 



Wa- 

 ter. 



Perct. 

 8.99 



8.15 



8.66 



8.94 



S. 65 

 7.73 



7.46 



9.93 

 9.91 

 8.73 

 9.69 

 9. 63 



Protein. 



(N X 6.25) 



Per ct. 

 9.12 



8.97 



8.25 



7.55 

 16.82 

 16.81 



16. 63 



15. 06 

 16.39 

 29. 88 

 15. 35 

 16.30 



(N x6.7). 



Fat. 



Per ct. [Perct. 



8.32 



8.18 



7.52 



6.90 

 15.33 

 15. 33 



15. 16 



13.74 

 14.93 

 27.24 

 13.96 



14.87 



1.83 

 1.68 



1.67 



1.25 

 1.83 

 1.79 



1.64 



.92 



4.50 



11.23 



1.48 



1.66 



Carbohydrates 



when protein is 



e.stimated a.s — 



N X 6.25. 



N X 5.7. 



Per ct. 

 78.30 



79.48 



80.35 



81. 82 

 71.38 

 72. 35 



73. 05 



73.57 

 62.79 

 45. 45 

 72. 23 

 71. 54 



Per ct. 

 79.10 



80.27 



81.08 



82. 47 

 72.87 

 73.83 



74.52 



74.89 

 64. 25 



48.09 

 73. 62 

 72. 97 



Ash. 



Perct. 

 1.76 



1.72 



1.07 



.44 

 1.32 

 1.32 



1.22 



.52 

 6.41 



4.71 

 1.25 



.87 



Heat of combustion 

 per gram. 



Calcu- 

 lated. 



Calories. 

 3.997 



4.023 



4.016 



3.998 

 4.160 

 4.196 



4.201 



4.065 

 4.022 

 4.716 

 4.077 

 4.124 



Deter- 

 mined. 



Calories. 

 4.008 



3.990 



3.900 



3.880 

 4. 110 

 4.178 



4.1.59 



4.040 

 4.103 

 4. .597 

 3.876 

 3. 962 



Table 1 illustrates the fact that different wheats and different tj^pes 

 of flour vary widcl}^ in composition. Thus, straight-grade flour (No. 

 276) prepared from Oklahoma wheat contained a much larger amount 

 of protein than Graham flour (No. 271) prepared from Oregon wheat. 

 This emphasizes the importance, previously pointed out, of preparing 

 the different kinds of flour for investigations of this nature from the 

 same lot of wheat. Otherwise, if a straight-grade flour milled from 

 one lot of wheat were compared with an entire-wheat flour milled from 

 another and entirely different lot of wheat, the straight-grade flour 

 might contain either more or less starch or protein than the Graham 

 flour, according to the character of the wheats from which they were 

 prepared. From the data in Table 1 it will be observed, however, 

 that for both the Oregon and Oklahoma wheats the Graham flour con- 

 tained more protein and fat and less carbohydrates than the entire- 

 wheat flour, which in turn contained more protein and fat and less 

 carbohydrates than the straight-grade flour. 



It will be observed from this table that the Oregon and Oklahoma 

 wheats and flours were decidedly unlike in character. The Oregon 

 wheat (sample No. 269) was starchy and characterized by a low pro- 

 tein content, while the Oklahoma wheat (No. 270) was glutinous in char- 

 acter and contained a high percentage of protein. The straight-grade 

 flour from the Oregon wheat contained 1.-1:7 per cent of total nitro- 

 gen, 70.1 per cent of the proteids being in the form of gliadin soluble 

 in 70 per cent alcohol, while the straight-grade flour from the Okla- 

 homa wheat contained 2.41 per cent total nitrogen, of which 59.75 per 

 cent was in the form of gliadin. 



