AMERICAN WHEAT AND 



The repurified middlings, as might be expected, contain much moi 

 ash, oil, and fiber than the original, and there is also an increase in 

 nitrogen but not in gluten, owing to the large amount of bran they 

 contain. 



Analyses of the three grades of flour as furnished to the market fol- 

 low. From a cursory glance it might be said that the low-grade flour 

 was the best, as it contains the most albuminoids, but its weakness is 

 discovered in the fact that it has only 4 per cent, of gluten. The 

 bakers' flour contains more ash, oil, fiber, albuminoids, and gluten than 

 the patent, but owing to the increased amount of the first three con- 

 stituents mentioned, it is proportionately lacking in whiteness and 

 lightness. The two flours each have their advantageous points. 



Several other grades of flour, break flour, stone flour, and flours from 

 the first, second, and third tailings, are all very similar, and, as far as 

 chemical analyses is concerned, good. The preliminary examination 

 has, however, shown certain defects in each. The break flour is richer 

 in albuminoids and gluten than any other, and if were pure and its 

 physical condition were good it would be of value. 



The roller process is distinguished for the completeness with which 

 it removes the germ of the grain during the manufacture of flour by 

 flattening and sifting it out. This furnishes the three by-products which 

 are known as first, second, and third germ. They consist of the germ of 

 the wheat mixed with varying proportions of branny and starchy mat- 

 ter, the second being the purest. They all contain much ash, oil, and 

 nitrogen, and if allowed to be ground with the flour blacken it by the 

 presence of the oil and render it very liable to fermentation, owing to 

 the peculiar nitrogenous bodies which it carries. A more complete 

 analysis appears in another place. 



The flour from the bran-dusters is much like that from the tailings, 

 and like the stone stock, from a chemical point of view. This merely 

 shows that chemical evidence should not alone be taken into considera- 

 tion, for the bran-duster flour is a dirty, lumpy by-product, while the 

 stone stocks are valuable middlings. Analyses of various tailings are 

 next in the series, and need no comment. Those of the dust from 

 middlings and dust-catchers are rather surprising, in that they both 

 contain much gluten and the first one much fiber, but this is due to 

 their containing both bran and endosperm. 



To follow the gluten through the process it is necessary to go back to 

 the breaks. The amount in the various chops does not vary greatly. 

 There is an apparent anomaly, however, in the fifth and sixth breaks, 

 where no gluten was found in the feed but much in the chop. This is 

 owing to the fact that the feed has become at this point in the process 

 so branny that by the usual method of washing to obtain the gluten it 

 does not allow of its uniting in a coherent mass and separating from 

 the bran. 



Among the middlings, both uncleaned and cleaned, the fourth is the 



