[MACFARLANE | ESTIMATION OF STARCH 28 
The figures shown in the column headed ‘ Malt Infusion Extract” 
are of considerable interest. The percentages are there given of the 
starch found in four samples of ‘* Hungarian Patent Flour,’ manufac- 
tured by the Ogilvie Milling Company, but all collected in different 
localities. They are respectively 62-7, 63:2, 63°5 and 64:6, the greatest 
difference being 1:9 per cent. Four other samples of the same name but 
made by different millers gave 62°9, 63:5, 63°7 and 64°3, the greatest dif- 
ference being 1-4 per cent. This is really a remarkable uniformity and 
calculated to inspire confidence in the correctness of the method, Two 
samples of “Strong Bakers,” manufactured by the Lake of the Woods 
Milling Company but taken in different localities, gave 56-4 and 58°8 per 
cent starch respectively, Other samples of so-called “Strong Bakers” 
give 61°5 and 641 per cent, figures which lead to the suspicion that the 
proper name may not have been given of the brand at the time of the 
purchase. san, 
A closer inspection of the table shows some interesting relations 
which are also confirmatory of the reliability of the process described in 
this paper. The samples examined are given in the order of their nitro- 
gen contents, beginning with the one richest in that element. This 
order agrees fairly well with that of the ash, which generally diminishes 
with the decrease of the proteids. It is too much to expect at present 
perfectly definite relations between the other figures, but still it can be 
noticed that the alcoholic extract decreases in the same order as the 
nitrogen, while the water extract and starch generally increase as the 
nitrogen diminishes. Of course, there is still a great deal of investiga- 
tion to be done in ascertaining the exact nature of the substances removed 
by the action of the solvents, such as alcohol and water, but on the 
whole I think it will be admitted that the work given in this table, by 
an independent manipulator, goes to show that the method of starch 
examination which I have brought before the section is not unworthy 
the attention of those chemists who have devoted themselves to the study 
of food analysis. 
