1911. 



PUBLIC DOCUMENT — No. 31. 



77 



have been heated at too high a teinperatiire, thus causing decom- 

 position. Juried grains are fed quite extensively in Europe, 

 and to some extent in the United States. European investi- 

 gators consider freshly dried grains as healthful as untreated 

 barley, oats or corn. At present there are some 40 breweries in 

 Massachusetts. The residue is jDractically all sold undried to 

 farmers living in the immediate vicinity. The comparatively 

 small amount of dried grains consumed in this State comes from 

 the vicinity of ISTew York, Chicago and Milwaukee. 



(h) Composition of tJie Grains (Per Cent.). 



Brewers' Grains 



(Average 



19 Samples). 



Wheat Bran for 

 Comparison. 



Water, . 

 Ash, 



Protein, . 

 Fiber, . 

 Extract matter. 

 Fat, 



10.0 



3.6 



24.0 



13.4 



42.8 

 6.2 



10.0 

 6.2 

 16.1 

 10.5 

 52.6 

 5 



Til chemical comiX)sition the brewers' grains differ from the 

 bran in having noticeably more protein, somewhat more fiber 

 and less extract matter. Two samples of grains recently col- 

 lected show 27 and 33 per cent, of protein ; the latter figure is 

 unusual, and may have been due to the use of some corn in the 

 mash. 



(c) Comparaiive Digestibility. 



On the basis of the average analysis, 100 pounds of the 

 In'ewers' grains and of the bran contain the following amounts 

 of digestible nutrients:- — 



Brewers' Grains Wheat Bran (Per 

 (Per Cent.). Cent.). 



Protein, . 

 Fiber, . 

 Extract matter. 

 Fat, 



Total, 



