12 



The data which were used by the judges in determining the value of 

 a given sample were the percentage of moisture, the percentage of ash, 

 and the percentage of albuminoids. Inasmuch as it was not possible 

 to determine the ether extract and indigestible fiber in the time at our 

 disposal the average content of these constituents in the several cereals 

 under examination was assumed to be that found in previous work of 

 the division, and these average data were also considered in the deter- 

 mination of awards. For food values for comparative purposes, it was 

 assumed that the albuminoids and fats were two and one-half times as 

 valuable as the carbohydrates and the total comparative value of each 

 sample for food purposes was determined by multiplying the percentage 

 of carbohydrates by one and the percentages of albuminoids and fats 

 each by 2.5 and taking the sum of their products. It was considered 

 that these were sufficient data for the purposes of the jury of awards. 



In the following tables will be found the analytical data obtained. 

 The albuminoids were determined by Messrs. T.'C. Trescot and F. T. 

 Slmtt. The moisture and ash were determined by other assistants in 

 Chicago. The ether extract was determined by Mr. J. 8. Carman, the 

 insoluble fiber by Messrs. Krug and Trescot, and the moist and dry 

 glutens by Mr. T. C. Trescot. 



For convenience of reference the means of the analytical data obtained 

 are compared with those secured in the previous work of this Division 

 and which were published in Bulletins Nos. 1, 4, and 9. These bul- 

 letins are now out of print and this tabulation of the mean data will be 

 of especial use to workers who are unable to consult the original data. 



Comparisons are also made with the mean data of cereal analyses 

 contained in the Bulletin No. 11 of the Office of Experiment Stations 

 compiled by Jenkins and Winton. To complete as far as possible a 

 tabular view of our present knowledge of the composition of cereals 

 the mean data given by Konig and Dietrich in their compilation of the 

 analyses of foods have been used. 



In the data from Konig and Dietrich given in the tables of means, the 

 percentages of moisture in each case are as found by weighing. For 

 purposes of 'comparison, however, the other data are calculated to the 

 water content of the general mean given in the first number of the 

 series. 



