EXAMINATION OF GRAHAM FLOUB. 31 



No. 6634 consists of a mixture of one- third of fine shorts and germ 

 stock and one-fourth of cleaned bran, the remainder being clear flour. 

 This sample contains a much smaller amount of bran and shorts than 

 would be found if 25 per cent of the sample had been made up of clean 

 bran, unless, of course, the bran had been so finely ground as to become 

 mixed with the middlings. The small amount of this material, how- 

 ever, shows that while the middlings may contain some bran, the 

 amount therein is so small that one must conclude that the miller did 

 not use so much bran and shorts as he claimed, and that this sample 

 was made, therefore, mostly by mixing a relatively small portion of 

 offal with ordinary flour. Eighty-six per cent of this sample passed 

 the 109 sieve. Here again we find a very low gliadin number in the 

 middlings and at the same time the middlings nitrogen is about 

 equal to that found in the bran. This shows that the middlings are 

 composed of a very inferior product. 



No. 6635 is made by mixing 25 per cent of clean bran, 15 per cent 

 of fine middlings, 55 per cent of patent flour, and 5 per cent of germ 

 stock. In this case only 59 per cent was found to pass the 109 sieve. 

 From the analysis it is apparent that the sample is made from good 

 stock. The miller stated that it cost more to make this- flour than 

 it did to mill Graham flour direct from the wheat. 



No. 6639 is typical of the imitation Graham flours, as put out by 

 most firms, and consists of 25 per cent of bran and 75 per cent of 

 clear flour. It is made from hard whiter wheat. The separation 

 shows that the product has been made by the mixture of bran and 

 flour, for it contains nearly 72 per cent of material passing the 109 

 sieve and less than 4 per cent of middlings. Furthermore, the per- 

 centage of nitrogen in the middlings is much higher than that in 

 the bran and shorts, showing the middlings to be of a very poor 

 quality. The gliadin ratio of the middlings is very low, which is 

 also proof of the inferior quality of this product. 



No. 6956 is supposed to have been made from one-fifth bran and 

 four-fifths of first-class flour. The amount of material passing the 

 109 sieve is 69 per cent, while the amount of middlings is 12.5 per 

 cent. The gliadin ratio of the sample itself is high, as is also that of 

 the middlings and likewise of the flour passing through the 109 sieve. 

 The fact that it contains so much material passing through the 109 

 sieve is the only feature which would lead one to SMSpect that it is 

 not true Graham flour. Taking the samples in Table 3 as a whole, 

 five of the seven show as high a nitrogen content in the middlings as 

 is found in the bran; while in Table 2, which gives the analysis of 

 true Graham flours, no single sample shows the nitrogen content of 

 middlings to be greater than that of bran; likewise the gliadin num- 

 ber of the middlings of the samples of imitation Graham flour in 

 Table 3 is very much lower than the corresponding gliadin numbers 



