ANALYSIS OF THE OAT. 



463 



The following is the composition of oatmeal according to 

 Professor Christison : 



Starch, 



Saccharo-mucilaginous extract, 



Albumen, 



Oleo-resinous matter, 



Lignine (bran), 



Moisture, 



72.8 

 5.8 

 3.2 

 0.3 



11.3 

 6.6 



100.0 



ANALYSIS OF OATS QUOTED BY MR HEMMING.* 

 GRAIN, DRIED AT 212 FAHRENHEIT. 



COMPOSITION OF GRAIN WITH HUSK. 



Organic matter, 

 Ash, . 



ULTIMATE ELEMENTS. 



Carbon, 

 Hydrogen, 

 Oxygen, 

 Nitrogen, 



Ammonia, 



PROXIMATE PRINCIPLES. 



Albumen, 



Gluten, 



Caseine, 



Fat, oil, 



Starch, 



Gum, dextrine, pectine, 



Sugar, 



Fibre and husk, 



3.55 



97.50 

 2.50 



52.60 

 6.60 



37.90 

 2.90 



100.00 



17.0 



6.5 



53.0 



23.5 



100.0 



English Journal of Agriculture,' vol. xiii. p. 482. 



