182 



FOODS AtfD FOOD ADULTERANTS. 



varying from 34 to 37, and Hassall 34.71 to 36.49. It has become an 

 almost universal practice, however, to express a portion of the oil, so 

 that in good flour as little as 18 per cent, has been found. 



Starch is entirely absent, a contrast to the cereal grains and many 

 other seeds. Its addition is of course common. 



Crude fiber varies in a way dependent on the method of milling and 

 of determining its amount. Our samples were found to contain much 

 more than the best flour of commerce, as our means of separating the 

 husk are imperfect. With careful milling not more than 6 to 7 per cent, 

 should be present, according to modern chemical methods. Hassall, on 

 the other hand, found from 13 to 17 per cent. 



Albuminoids make up a large part of the seed, varying from 25 to 32 

 per cent. Anything below 20 per cent, points to dilution with material 

 poor in nitrogen. 



The undetermined matter consists of gum and some unidentified sub- 

 stances soluble in alcohol, whose estimation is of no particular value as 

 a means of detecting adulteration. 



Our results, as a whole, agree closely with those of other investiga- 

 tors, so that for general reference the following standard may be used : 



When, however, the flour is ground from cake all the percentages 

 may be somewhat increased. 



As compared with the pure mustards the flours of commerce give re- 

 sults which show at once the universal extent of the adulteration which 

 takes place, aside from any microscopic examination. 



4511, purchased in Washington but ground elsewhere, has been de- 

 prived of nearly half of its fixed oil, that is to say, is ground from mus- 

 tard cake. It is the only specimen which contains no farinaceous ma- 

 terial, and is higher in albuminoids than any of the pure seeds or flours. 

 This is due to the fact that abstraction of the oil raises the relative per- 

 centage of albuminoids, and this is not reduced at all by the addition of 

 any diluent. The amount of fiber is relatively high for the same reason. 

 It contains also a very small amount of mineral adulteration. The mi- 

 croscope shows the presence of turmeric as coloring matter. 



This brand is perhaps the purest met with, as its only defects are lack 

 of, oil which has been considered not a loss, the small amount mineral 

 matter, and the presence of a little coloring matter. 



