874 



EXPERIMENT STATION RECORD. 



The importance of the different mineral constituents in nutrition is 

 discussed at considerable length. 



Analyses are reported of a large number of samples of Hour and of 

 the various milling products of wheat, of patent, self-raising, gluten, 

 and Indian-corn flour, rye, and buckwheat. The method of determining 

 the heat of combustion of cereals is discussed at length, and a number 

 of investigations reported comparing the values obtained by combus- 

 tion of the constituents of cereals with the results obtained by calcu- 

 lation, using the ordinary factors. The following factors are proposed 

 for the different carbohydrates and protein of cereals: Pentosans 3,800 

 calories per gram, cellulose 4,200 calories, sugar 3,950 calories, and 

 protein 5,900 calories. Determinations of the oils of cereals gave the 

 following values: Wheat oil 9,359 calories, rye oil 9,322 calories, 

 Indian-corn oil 9,280 calories. The ether extracts of different cereals 

 gave the following values per gram: Wheat 9,070 calories, oats 8,927 

 calories, barley 9,070, rye 9,196. The factor proposed for the calcula- 

 tion of the heat of combustion of fat of cereals is 9,300 calories per 

 gram. On the basis of a number of actual determinations the heat of 

 combustion, as calculated by these factors and as actually determined, 

 is compared. 



"While the variations in individual instances are considerable, the factors which 

 have been adopted must be very nearly correct, inasmuch as the mean calculated 

 calories differ very little from those determined by actual combustion. . . . 



"In the light of the data here presented, we can with reason claim that the deter- 

 mination of the calorific power by combustion under pressure in oxygen is destined 

 to be a valuable aid to tbe analyst in serving as a check upon the analytical data. We 

 are further warranted in believing that whenever the calculated calories and the 

 analytical data in hulled cereals and cereal products differ by as much as 100 from 

 those obtained by combustion, the chemist will do well to repeat both the analysis 

 and the combustion in order to discover the source of error. The calorimeter in this 

 way becomes a valuable adjunct to tbe chemist in his work from a purely analytical 

 point of view." 



The average composition of different sorts of wheat and other flours 

 is given, including entire wheat flour, self-raising flour, gluten flour, 

 and flours made from corn, rye, and barley. 



The carbohydrates in a number of flours are as follows: 



Carbohydrates in flours. 



Sucrose. 



Per cent. 



Patent Hours I 0.10 



Common market wheat flours .25 



Bakers' and family Hours .10 



Dextrin, „ . 



(.'rude 

 liber. 



Starch 

 (proteul 



factor, 

 5.70). 



Percent. Percent. Percent. Percent. 



0.20 Trace. 0.20 75.60 



.20 ! 0.01 I .30 75.80 



.15 Trace. .25 75.05 



