CHEMISTRY OF RYE. 183 



Johnston, however, says that rye is remarkable for the 

 quantity of straw it yields in proportion to grain, being 

 frequently from three to four times its weight. 



The grain contains on the average about 12 per cent, of 

 water. Its general composition may be taken at 24 parts 

 of bran to 76 parts of flour. The organic constituents 

 may be thus divided 



Nitrogen compounds (flesh-formers), as gluten and albumen, 13'83 



Compounds not containing nitrogen, as starch, 6 1 1 4 



fibre 10-29 



Mineral matters (ash) 174 



Water, 13'OQ 



100-00 



Horsford found the grain to contain about 1 5 per cent, 

 of water, and from 15 to 17 per cent, of nitrogen com- 

 pounds. 



In some of the continental analyses the proportion of 

 nitrogen compounds is also much higher, and the feeding 

 value of the grain proportionably increased. 1 



The grain contains from 1-5 to 2'5 per cent, of ash or 

 inorganic (mineral) matter, the varieties having small- 

 sized grains, containing more probably than the larger 

 sorts. The several ingredients are contained in the follow- 

 ing proportions, the mean of several different analyses : 



Potash, 22-08 



Soda, 11-12 



Lime, 4'93 



Magnesia, 10'35 



Oxide of Iron, 1-36 



Phosphoric acid, 4875 



Sulphuric acid, -98 



Silica, -43 



100-00 



1 In the determination of the nitrogen in three samples grown at Vienna 

 and at Hohenheim, it is given at N. 2'93, 278, and 2'47 equal, in round 

 numbers, to 18, 17, and 15 per cent, of nitrogen compounds. Revue Sclent, ct 

 Ind., tome xxv. p. 304. 



