46 GKAHAM FLOUK. 



1.74 per cent, all of which indicate a normal sample. The gliadin 

 ratio of the bran is high, indicating that a considerable proportion of 

 the endosperm was still adhering to the bran particles. 



No. 9151 is supposed to have been made by mixing 59 parts of 

 coarse bran, remaining on a 12-mesh sieve, 38 parts of coarse mid- 

 dlings free from flour or shorts, 3 parts of white middlings free from 

 red dog, and 50 parts of straight flour, the last being made from soft 

 winter wheat. The analysis shows an entire absence of bran, and 

 only 9.8 per cent of middlings, there being 68.6 per cent of material 

 passing through the 109 sieve. The low gliadin ratio of the coarse 

 middlings and of the fine middlings are explained by the presence of a 

 relatively large amount of bran particles therein. The entire absence 

 of bran disproves the miller's claim that he added coarse bran to the 

 sample. 



No. 9169 is reputed by the miller to have been made from a mix- 

 ture of a 21 per cent clear flour obtained from two-fifths of winter 

 wheat and three-fifths of spring-wheat flour. To each 196 pounds of 

 this clear flour 70 pounds of bran are added. The mechanical sepa- 

 ration shows 14.2 per cent of bran and shorts and 85.4 per cent of flour 

 passing through the 109 sieve, but an entire lack of middlings. 



No. 9187 is claimed by the miller to have been made from a soft 

 winter wheat ground twice on rolls, scalping at the first grinding over 

 a 24-mesh sieve and regrinding on a second set of rolls and scalping 

 the material on a 10-mesh* sieve, removing in this way about 5 per 

 cent of the total wheat in the form of the coarser bran. The ash 

 content of this product is 1.46 per cent, indicating that some bran 

 had been removed in the process of milling; otherwise the sample is 

 normal and indicates a good product throughout. 



No. 9241 was forwarded to the laboratory as an imitation Graham, 

 without, however, giving a description of the method of preparation. 

 There is nothing in the results of the mechanical separation to indi- 

 cate that it might not be Graham flour. The percentage of ash in 

 the sample is likewise normal, so are the percentages of fiber and 

 pentosans. The gliadin ratios of the bran, shorts, and coarse mid- 

 dlings would seem to indicate that these products contain more or 

 less of the higher class products adhering to them. The percentage 

 of nitrogen in the fine, middlings is appreciably higher than the per- 

 centage of nitrogen in the bran, shorts, and coarse middlings, show- 

 ing possibly that tailings from middlings were here used. The per- 

 centage of ash in the flour passing through the 109 sieve is very high, 

 which, taken in connection with the high amount of nitrogen in that 

 product, and also in the fine middlings, would indicate that the fine 

 middlings and flour were more or less of the nature of a low-grade 



