34 GRAHAM FLOUR. 



show how much more regular the samples of Graham flour are than 

 the samples of imitation Graham, in the following respects: 



The bran and shorts obtained from Graham flour are invariably 

 higher in nitrogen content than the Graham flour itself. This is not 

 always the case with imitation Graham flours. In Graham flour 

 the middlings generally contain somewhat less nitrogen than does 

 the Graham flour itself. In imitation Graham the amount of nitro- 

 gen in the middlings very often exceeds to a considerable extent that 

 found in the original sample. The flours passing through the 109 

 sieve obtained from Graham flour are all with one exception lower 

 in nitrogen than the original flour itself. This exception is No. 6951, 

 which contains a very small amount of this product, and that being 

 practically of the nature of a break flour, inasmuch as the wheat 

 which had been used for making the Graham flour was hard wheat. 

 The middlings obtained from Graham flour contained from 74 to 96 

 per cent as much nitrogen as is found in the bran from the same 

 Graham. While with imitation Graham flours the amount of nitro- 

 gen in the middlings varies from 78 to 118 per cent as much as is 

 found in the bran, in the majority of cases the percentage of nitrogen 

 in the middlings in the imitation Graham is higher than that of the 

 bran and shorts. The middlings of the true Grahams, however, 

 contain less nitrogen than do the shorts or bran. 



Tables 12 and 13 on page 22 bring out more prominently the 

 differences in the gliadin ratios of the middlings from both Graham 

 and imitation Graham flours, showing that as a general rule the 

 middlings from Graham flour have a much higher gliadin ratio 

 relative to the bran than do the middlings from the imitation Graham 

 flours. The same relation exists when the gliadin ratio of the mid- 

 dlings is compared with that of the shorts. 



GRAHAM FLOUR SAMPLES. 



Table 6 contains the analysis of the Graham flour obtained under 

 observation from the mills, and also the analysis of the products of 

 separation. Besides giving the amount of nitrogen and the gliadin 

 number of the original Graham flour and the products of separation, 

 this table also contains the ash, fiber, and pentosans found in the 

 original Graham flour, and likewise the ash content of the product 

 passing through the 109 sieve. 



Tables 7, 8, and 9 (pp. 19 and 20) contain the same relative data of 

 the supposed Graham flour obtained from stock at the mills, of the 

 imitation Graham flours obtained under observation, and of the 

 imitation Graham flours obtained from stock in the mills, respec- 

 tively. These additional data will help materially to distinguish 

 between true and imitation Graham flours. This is sometimes 

 impossible from the mere separations on the sieves or from the 



