FOODS ANIMAL PRODUCT!* >N. 



873 



useful in testing the purity of "cellulose" residues. In this respect, as in the for- 

 mation of the lignone chlorid, the lignified tissue of wheat resembles that of jute, 

 the typical lignocellulose. 



"No notable amount of oxycellulose has been found in any of the preparations 

 from the wheat fiber. . . . 



" The digestibility of the components in a case where wheat bran had been fed 

 alone was found to be: Starch, 100 per cent; free pentosans, 66.2 per cent; lignin 

 and allied substances, 36.7 per cent; cellulose, 24.8 per cent. 



"From the analyses given in this paper and the best available results of other 

 experimenters, the proportions present in normal mature wheat, air-dried, are cal- 

 culated as follows: 



Average percentages of insoluble carbohydrates in air-dried wheat. 



Per cent. 



Starch 54. to 59. 



Free pentosans 3. 5 to 4.5 



Lignin and its allies 2. to 2.5 



Cellulose 1. 6 to 2. 1 



Total insoluble carbohydrates 61. 1 to 68. 1 



Investigations on the soluble carbohydrates are also quoted and 

 work of the Division reported. The quantities of invert sugar, sucrose, 

 and dextrin found are shown in the following table: 



Invert sugar, sucrose, and dextrin or gal act in in cereals and cereal products. 



Xanie. 



W heat 

 Ry. 



Oats 



Barley 



Wheat flour 



Graham flour 



Buckwheat flour 



Self-raising wheat flours 



Miscellaneous wheat flours 



Common market wheat flours . 



Rakers' and family flours 



Patent wheat flours 



The ash was determined in a large number of samples of cereals. 

 Some of the results are given in the following table: 



Composition of pure ash of cereals. 



