[shutt-dorrance] composition OF BRAN AND SHORTS 29 



Limits of Variation 



1903 1917 1918 



Bran, Protein •: 2-06 3-52 -34 



Fat 1-59 2-28 -24 



Fibre 1-69 4-24 MO 



Shorts, Protein 2-17 3-02 1-57 



Fat 2-25 2-24 -88 



Fibre 3-69 3-49 -89 



These results clearly indicate a closer standardization of the 

 milling process under the new regulations, in so far as the bran and 

 shorts are concerned. 



In order to be accounted genuine the composition of bran and 

 shorts must conform to the following standards fixed by law: 



Standards of Bran and Shorts 



Bran Shorts 



Protein, not less than 14-% 15% 



Fat, " " " 3- 4- 



Fibre, " more than 10- 8- 



If the samples collected as milled under the new regulations may 

 be regarded as typical and representative of these feeds now upon 

 the market, it will be evident that the above standards should be 

 modified, the percentages of protein, fat and fibre all being raised. 

 Our analyses would indicate the following limits, which are tenta- 

 tively suggested as fairly meeting the' case : 



Bran Shorts 



Protein, not less than 15- % 16-5% 



Fat, " " " 4-5 4-5 



Fibre, not more than 12-0 9-0 



