Vol. VII, No. 6.] Phosphorus in Indian Food Stuffs. 319 
[V.8.] 
Further research will be necessary to determine the nature 
of the phosphated compound soluble in alcohol which possesses 
‘ en- 
heim and Kajiu a (Journ. Physiol., 1908, 36—53) state that 
there is in rice an nigh conte of gliadin or alcohol soluble protein, 
and glutenin or alcohol insoluble protein, both of which sub- 
stances are necessary for the formation of gluten. By extracting 
rice and rice bran with alcohol, I was able to separate phosphoric 
of the ppoide found in the brain, spinal column and other 
animal organs 
Wheat and Flour. —Samples of wheat and flour were next 
examined, to discover what proportion of en ea is removed 
in the process of milling, compared with r 
Five samples of locally available shoat grains were found 
to have the following amounts of ash and phosphoric anhydride : 
| 
| op toe 
Average 
The agents of one of the largest flour mills in Calcutta 
supplied me with a series of samples of genuine flour and other 
Base derived from wheat for purposes of analysis. The 
ng grades were examined :— a P.O, 
Flour No. 1 a ee -20 
Flour No. 2 : 53 of 
Flour No. 3 ae ge 22 
Soojee (large) — ee AO “22 
Soojee (small) ea ree, "26 
Atta B ne eee 21 
7 No. 2 ea ae 32 
oe NOS ae ee U5 “59 
The last named approaches the composition of the entire 
grain, and is therefore of greater nourishing value than the 
finer flours. 
ine samples of bazaar attas, collected from various houses 
in Calcutta during Major Greig’s enquiry, afforded an average 
of 0°68 per cent. of ash and 0°25 per cent. of phosphoric anhy- 
dride, alias that they were of the usual composition and 
not adulterated. 
