AMERICAN WHEAT AND CORN. 47 



ing its injuring the quality of the flour. Among the by-products of the 

 Pillsbury mill, are included three separations of germs known as first, 

 second, and third. They are all rich in oil and albuminoids, which toge- 

 ther form one-half of the substance. The second germ seems to be 

 freer from contamination and was selected for a more detailed examina- 

 tion. 

 The following determinations were made : 



Analysis of germ. 



; 

 Per cent. Per cent.. 



The interest of the analysis centers in the presence of so much sugar 

 and soluble albuminoids. The sugar has been calculated to percentage 

 as if it were dextrose. It does not reduce Fehling's solution until in. 

 verted by acids. It is dextro-rotatory, by inversion becoming less so, 

 but not laevo-rotatory. It is uncertain whether it is formed from starch 

 which may be present through the action of some ferment in the germ ; 

 but it seems probable, especially since so mruch soluble nitrogen is 

 present pointing to diastatic action, and it may be classed somewhere 

 between dextrine and maltose. In fact it has been found that the water 

 extract if left in contact with the residue of the germ would soon be the 

 cause of a peculiar fermentation. This shows the bad effect the presence 

 of this soluble albuminoid would have in flour, causing a fermentation 

 or putrefaction which would injure and discolor it. The oil in the germ 

 is also an additional source of trouble, in that it is readily oxidized un- 

 der certain circumstances and tends to blacken the flour. 



THE DELATIONS OF THE WHEAT GRAIN AND ITS PRODUCTS TO THE 

 HUMIDITY OF THE AIR. 



In the report of W. H. Brewer on the cereals, in Vol. Ill of the Cen- 

 sus for 1880, he give.s the results of certain experiments by Hilgard, of 

 California, showing the changes in weight of wheat, when exposed ta 

 alternations of dry and moist air ; California wheat, being particularly 

 dry as it comes from the hot valleys where it grows, absorbs a large amount 

 of moisture in the seaports, or during transportation by sea. Brewer 



