DEFINITION OF TEEMS. 57 



to make a macroscopic examination of the products of separation 

 besides the chemical analysis. Out of a total of 83 samples of 

 Graham and imitation Graham flours examined for this bulletin and 

 reported herein it was not difficult to differentiate between these two 

 classes. In examining an imitation Graham flour there was always 

 some point, and, many times, a number of points, which differen- 

 tiated it from a true Graham and which made it impossible to classify 

 it among the latter. 



DEFINITIONS OF MILLING AND CHEMICAL TERMS USED IN 



THIS BULLETIN. 



Ash. Inorganic material remaining after incinerating the sample at a low red heat 



until all the organic matter is volatilized. 

 Bran. Chiefly epicarp, endocarp, and embryous membrane, with small amounts 



of cuticle and adhering endosperm. 



Break. Material going to any of the break or corrugated rolls. 



Chop. Material which passes through the corrugated rolls and has the flour sep- 

 arated from it. It consists chiefly of endosperm, bran, and germ of irregular 



angular shapes. 

 Clear flour. Flour obtained from grinding wheat on corrugated rolls,, sometimes 



known as break flour, and also flour obtained from the tailings of the middlings 



ground on the smooth rolls. 

 Cut straight flour. Straight flour from which a portion of the patent has been 



removed 



Fat. Material soluble in ether. 

 Fiber. Organic material insoluble in 1.25 per cent of boiling sulphuric acid, and 



1.25 per cent of boiling sodium hydroxid. 

 Germ. Embryo of the wheat. 



Germ middlings. Embryo adhering to the middlings with small amounts of bran. 

 Germ scalpings. Residue which is separated from the germ middlings after remov- 

 ing the flour from these. 



Germ stock. Used the same as germ middlings. 

 G Had in number. Percentage of total nitrogen which is soluble in 70 per cent by 



volume of alcohol after extraction in the cold for 24 hours. 

 Middlings. Chiefly endosperm in the shape of irregular angular fragments, more or 



less free from bran and germ; it is the product from which the best grades of 



flour are made. 



Middlings sizing. Middlings of a more uniform size. 

 Patent flour. Flour obtained from the reduction of middlings. 

 Pentosans. Carbohydrates intermediate in food value between starch and fiber. 

 Red dog. Lowest grade of flour produced in the mills. 

 Scalp. To remove by sifting. 

 Shorts. Branny particles, more or less finely ground, containing small amounts of 



endosperm adhering to them. 



Silica-free ash. Ash soluble in dilute hydrochloric acid. 

 Straight flour. All the flour produced from the wheat except 2 or 3 per cent of the 



lowest grade. 

 Tailings. Consist of bran mixed with germ and a considerable amount of middlings, 



and are the residue remaining after the middlings have been reduced to flour. 



