EXAMINATION OF GKAHAM FLOUR. 37 



gliadin ratios of the coarse middlings show a great difference, varying 

 from 23.4 to 47.4. It is seen that wherever the percentage of coarse 

 middlings is low the tendency is for the gliadin ratio to be low also. 

 This is because the sample has been more finely ground than usual, 

 the bran going to some extent through the finer sieves and the mid- 

 dlings passing with the flour. The percentage of gliadin in the fine 

 middlings is quite uniform, varying from 44.5 to 52.1. Likewise, the 

 gliadin ratio of the flour shows that each of the samples in Table 6 

 is of good quality, the variation being 48.4 to 56.8 per cent. 



Regarding the percentage of nitrogen in the flour passing through 

 the 109 sieve, in no case has it been found to exceed that found in 

 the bran or in the shorts. This is a good indication that the flour 

 is Graham flour, though not necessarily a proof of that fact; but 

 as has been seen in case of imitation Graham flours it very often 

 happens that the nitrogen content of that portion passing through the 

 109 sieve is higher than the nitrogen content of the bran or shorts of 

 the same sample. 



The percentage of ash in that portion of the Graham flour passing 

 through the 109 sieve varied from 0.47 to 0.91. 



Samples obtained from stock (Table 7). Table 7 gives the results 

 obtained from Graham flour secured from stock and described by the 

 miller as true to type. The method of milling these samples was 

 not, however, observed by the representative of the bureau. 



No. 7707 is supposed to have been ground on a burrstone mill. 

 This sample has an abnormally low gliadin content in the coarse mid- 

 dlings, due to the fact that the amount of this product is very low and 

 contains a relatively large percentage of bran. The gliadin ratio of 

 the fine middlings is also low. This is no doubt a sample of imitation 

 Graham. 



No. 7758 is ground on three stands of corrugated rolls. The product 

 is normal in every respect and shows it to have been produced from 

 good stock. Even the ash content, which is low, is above the mini- 

 mum found in true Graham flour. 



No. 7776 is ground once on a burrstone mill. This sample is also 

 normal both as to the separation on the sieves and as to the chemical 

 analysis. 



No. 7789 has been ground on three stands of corrugated rolls. The 

 coarse middlings contain a small amount of bran, otherwise it is 

 normal. 



No. 7795 is ground on a burrstone mill and shows no abnormality. 



No. 7830 is normal in every respect. 



No. 9061 is ground on a burrstone mill where the burrs were set 

 very close together, thus making a very fine product. This sample 

 was called whole-wheat flour by the miller, because he considered 

 that the term " Graham" had become meaningless and had fallen into 



