Oct. 1, 1919 Method for Measuring Acidity of Cereal Products 41 



Table II. — Further comparisons between the ice-water and the alcohol method, showing 

 increase in acidity which takes place in ground cereals upon standing — Continued 



Sample No. 



Sulphtired oats — Contd. 



43 



44 



45 



46 



47 



48r 



49 



SO 



Unsulphured barley: 



SI 



S2 



Sulphured barley: 



SIS 



S2S 



Yellow corn meal (whole 

 kernel): 



53 



S4 



55 



White com meal (deger- 

 minated): 



56 



57 



Ice- water extrac- 

 tion method. 



36. S 



iS-o 

 31-7 

 36.0 



18.3 

 31- I 

 39- 5 

 22. 7 



18.0 



32- 



69.5(27.8) 

 33.0(23.4) 

 35.0(19.0) 



21.5(22.0) 

 22. o (21. 8) 



Remarks. 



Freshly ground. 



Do. 



Do. 



Do. 



Do. 

 After standing. 

 Freshly ground. 



Do. 



Do. 

 Do. 



Do. 

 Do. 



No rancid odor. 

 Do. 

 Do. 



Do. 

 Do. 



While in the work recorded in Table I all oat samples had been freshly 

 ground before being extracted, a number of the samples listed in Table II 

 had been ground about eight months before being handed to Mr. Mastin 

 for analysis. These old samples gave off a more or less rancid odor, 

 and some of them had become infested with molds. Samples of this 

 type are marked in the table by adding the letter "r" to the original 

 number and also by the descriptive remark in the last column. In 

 some cases the figures obtained for the same oats when freshly ground 

 are also given. In general, the values connected by brackets refer to the 

 same sample of oats. Thus for sample 23 the ice-water value 8.5 was 

 obtained for the freshly ground oat; the corresponding figure, after 

 the sample had been ground and kept in a glass jar for several months, 

 was 20.2; and for another sample which was moldy and more strongly 

 deteriorated the value was 43.0. In the series of sulphured samples 

 those marked with the letter "s " correspond to samples with the same 

 number in the unsulphured set. In other words, a sample of a given 

 lot of oats or barley was taken both before and after sulphuring; so the 

 values listed under 17 are the values for the oat of that number before 

 sulphuring, and those under 17s are the values for the same oat after 

 it had been sulphur bleached. 



Samples of the sulphured oats No. i8s and 21s which had been kept 

 for a long time after grinding were also available for investigation, 



