32 GBAHAM FLOUR. 



from the true Graham flours as reported in Table 2, with one excep- 

 tion, namely, No. 6635, where it has been shown that patent flour was 

 used in making the imitation Graham. 



From these tables it is seen that -the gliadin ratio of the bran and 

 shorts from true Graham flour is, as a general rule, higher than the 

 gliadin ratio of the same products obtained from the imitation 

 Graham flours ; especially is this so when the latter are made by the 

 admixture of clean bran and shorts with flour of various grades. 



Tables 4 and 5 contain the results of analysis of ordinary Graham 

 flours collected at another time. From the description of the method 

 of their manufacture and from the mechanical separation and the 

 chemical analysis they are classified as true and imitation Graham 

 flours, respectively. In Table 4 each of the six samples contains the 

 normal amount of bran and shorts excepting No. 6268. The amount 

 of bran and shorts 'in this sample is abnormally low. This can be 

 explained if the wheat from which the flour was milled .was a hard 

 wheat, as a large portion of the bran would then be so finely ground 

 as to pass through the No. 30 sieve. None of these samples has an 

 amount of flour passing the No. 109 sieve exceeding 57 per cent. The 

 nitrogen and the gliadin ratio of each product in the separation are 

 normal, the nitrogen of the flour being somewhat lower than that of 

 the middlings, and in turn the nitrogen of the middlings being lower 

 than that of .the shorts and bran. This applies to everyone of these 

 samples. The gliadin ratio of the middlings is in every case above 32 

 per cent, showing that this product is of comparatively good quality. 



In Table 5 are found the samples of imitation Graham flours. In 

 every one of these samples the amount of bran and shorts is much 

 lower than would be normally found hi Graham flour, except possi- 

 bly in Nos. 6236 and 6269. In those cases, however, since the per- 

 centage of middlings is only 9.4 and 6.6, respectively, it is evident 

 that only a small portion of the bran and shorts could have been so 

 finely ground as to pass the No. 30 sieve, and therefore it is justifiable 

 to assume that the samples in question are made up of ordinary flour 

 and a small amount of offal. In each of the six samples the amount 

 of flour passing through the No. 109 sieve is over 67 per cent, while in 

 Table 4, containing the samples of true Graham flour, the highest 

 amount of that material is 56.5 per cent. 



In considering these two tables as a whole it is seen that the gliadin 

 numbers of the products of separation of the true Graham flour are 

 somewhaJb higher than those of the imitation Graham flours. This is 

 true not only of the bran and shorts, but particularly in the case of 

 the middlings, with the possible exception of sample No. 6239, which 

 sample has a gliadin ratio equal to that of true Graham flour mid- 

 dlings. This sample is an imitation flour, notwithstanding the high 

 gliadin ratio of the middlings, because of the fact that it contains 



