254 



THE CEREALS IN AMERICA 



383. Composition. 



follows : 



II. COMPOSITION. 



-The average of American analyses is as 



Rather wide variations are found in the composition of the 

 oat grain, due doubtless to the variation in percentage of hull, 

 since the composition of the oat kernel shows only moderate 

 variations. Taking the grain as a whole, oats differ from maize 

 principally in having a larger per cent of crude fiber at th< 

 expense of starch. The kernel is richer in protein and fat thai 

 the corresponding part of any of our other cereals. Oat straM 

 has a higher percentage of protein and a lower percentage ol 

 crude fiber than wheat or rye straw. The composition of oal 

 hay cut when the grain was in the milk is very similar to thai 

 of timothy hay. 



No coherent substance similar to gluten in wheat is to be obtained from the oal 

 kernel; hence light bread cannot be made from it. Osborne has found that thi 

 proteids of the oat kernel undergo great changes when brought in contact with watei 

 or sodium chloride solution. It is necessary, therefore, to distinguish between the 

 primary and secondary proteids of the oat kernel. Of primary proteids, the oal 

 kernel contains about one and one-fourth per cent of an alcohol-soluble proteid; 

 about one and one-half p3r cent of salt-soluble proteid or globulin, while the rest of 

 the proteids contained in the oat kernel is an alkali-soluble body. This substanc* 

 which forms the larger portion of the proteids has been given the name avenine. 1 



1 Memoirs National Academy of Sciences, Vol. VI, p. 51 ; also Conn. Rpt. 1891. 

 P- 134- 



