F001 >S ANIMAL PRODUCTION. 



875 



A number of adulterants in Hour, meal, and bread are described, 

 together with methods of deduction. A large number of analyses were 

 made of broad purchased in Washington, D. G., breakfast foods and 

 similar products, biscuits, crackers, cookies, and similar goods. The 

 average results for different classes of bread are given in the following 

 table: 



Average composition of breads purchased in the open market. 



Per 



cent. 



Vienna bread 38.71 



Homemade bread 33, 02 



( iraham bread 34. SI) 



Rye bread 33.42 



"Quaker" bread 36.16 



Miscellaneous breads .. 34.41 



In 1he original substance. 



"Mois- 

 ture. 



Pro- 



teids 



(N 

 6.25). 



Per 

 cent. 

 8.87 

 7.94 

 8.93 

 8.03 

 7.78 

 7. CO 



Pro- 



teids 

 (X 

 5 70). 



Per 

 cent. 



8.09 

 7. 24 

 8.15 

 7.88 

 7.ln 

 6.93 



Car- 

 bohy- 

 Ether : Urates 

 ex- 



tract. 



Per 

 cent. 

 1.06 

 1.95 

 2.03 

 .66 

 1. 14 

 1.48 



elud- 

 ing 

 fib( T.a 



Per 



cent. 

 53. 72 

 56.75 

 53. 40 

 56.21 

 54.53 

 56.18 



Per 



cent. 



0.57 

 .56 

 .69 



1.00 

 .58 

 .49 



Heat 



of 

 com- 



bns- 

 tion 



(de 



ter- 

 min- 



ed). 



Calo- 

 ries. 

 4,458 

 4.497 

 4, 434 

 4, 395 

 4,395 

 4,401 



a Calculated on the assumption that protein = N • 5.70. 



The average composition of the breakfast foods, etc., made from the 

 various cereal grains is as follows: 



Average composition of breakfast foods and similar products. 



In the original substance. 



Mois- 

 ture. 



Carbo- 



Pro- E *£f r d rates Crude 

 teids. i.l. x ,\ other fiber. 



than 

 liber. 



tract. 



Di- 

 gest i 



ble 



pro- 

 teids. 



Heat lit* 



com- 

 bustion 

 (calcu- 

 lated). 



Heat of 



com- 

 bustion 



(deter- 

 mined). 



Shredded wheat biscuit 



Indian corn breakfast foods (av- 

 erage of 6) 



Wheat breakfast foods (aver 

 age of 14) 



Oat breakfast foods 



.} 



Starch and tapioca 



Xoodles, spaghetti, and maca- 

 roni 



Barley breakfast foods 



Miscellaneous 



10. 57 



12.33 

 10.08 



7.66 



11. 20 



9.66 



10.92 

 6.41 



P.ct. P.ct. P.ct. J'.ct. T.et. 

 12.06 1.03 71.11 2.58 2.6.". 



. 58, 78. 51 

 } 1.80' C75.62! 



Jgjg} 7.46/67.61 



.03 .788. 15 1 



.42 ,,77.12 

 .89 ftS0.35 

 1.03 078 68 



7.02 

 (a 12.01 

 1&10.96 



a. 39 



al2.02 



( al 5U 



i ,/>; 98 



12 81 



.67 

 1.48 



1.20 



. 13 



. 56 

 .67 

 .99 



P.ct. Calories. I Calories. 



1« 



1 . 55 



1.79 



. 14 



24. .30 

 62.47 



80.53 

 39. 20 

 52. 04 



4.385 



4. 402 



4,875 

 4. 193 > 



4. 42S 

 4,34^ 

 4,440 



4. 300 

 4, 4S2 



4.071 

 4,160 



4.342 

 4,365 

 4.400 



a Estimated as X" 6.2.">. 



// Estimated as X 5.70. 



c Estimated as X" 6.31. 



d Estimated as X' 5.82. 



17950— Xo. 9 — 



e Estimated by difference, protein being taken as N 5.70. 

 / Estimated by difference, protein being taken as X 6.31. 

 -/ Estimated by difference, protein being taken as X X 6.25. 

 /, Estimated by difference, protein being taken as X" 5.82. 



