WHEATMEAL IN OATMEAL, 337 
the oatmeal an almost absolute constancy which I did not hope to 
find, and which in itself seems well worthy of remark. Thus out 
of twenty samples of oatmeal—twelve procured ready ground, 
eight made from oats procured as the occasion offered—nineteen 
showed the following strikingly concordant results :— 
Percentage of Fat in Oatmeal. 
No. # cent. No. wv cent. 
1 7°20 11 wae ae oe 
2 ao 12 7°20 
3 7°30 13 1S 
4 T21 14 7°34 
5 6:42 15 C21 
6 7:20 16 7°36 
7 T30 Le ee coy ha 
8 1°32 18 aoe ae SA 
9 7:30 19 7°30 
10 7°30 20 T25 
No. 5 is the only one of the series that shows any marked 
divergence. The explanation of this is, that this sample, though 
genuine, had been subjected to treatment by the makers, which 
most probably modified the composition and occasioned a loss of 
fat. Omitting No. 5, the mean percentage of fat in nineteen 
samples amounted to 7:27. 
The following table shows the percentage of fat found in each of 
twelve parcels of wheatmeal (7.¢., the wheat less the bran) made 
from samples of wheat, some kindly supplied by Mr. Guthrie of 
the Agricultural Department, others procured promiscuously from 
grain shops from time to time :— 
Fat in Wheatmeal. 
A 
° 
FOU OaAnNToa or Wh 
Per cent. 
0:94 
0:98 
1:00 
1:20 
za 
0:76 
0:96 
0:99 
1:16 
Pe2l 
1:03 
0:96 
aa 
bo 
Mean of the 12— 1-02, 4 
Ki 
