BLEACHING OF OATS WITH SULPHUR DIOXID. 11 



Table I. — A comparison of oats before and after bleaching — Continued. 





Labo- 

 ratory 

 No. 



Sulphur 

 reaction. 



Ger- 

 mina- 

 tion. 



Mois- 

 ture. 



Weight 



per 

 bushel. 



Oats 

 ap- 

 pear- 

 ing 

 sound. 



Total 

 oats 

 ap- 

 pear- 

 ing 

 dam- 

 aged. 



Oats 

 ap- 

 pear- 

 ing 

 dam- 

 aged 

 By 

 agen- 

 cies 

 other 

 than 

 heat. 



Oats 

 ap- 

 pear- 

 ing 

 heat 

 dam- 

 aged. 



Graded No. 4 White oats. 



8S7S1 

 88782 



88757 

 88758 



88773 



88774 



88783 

 88784 

 88785 



88786 



88830 



88846 

 88847 



88848 



88726 

 88727 



88728 



89231 

 89232 



89240 

 89241 



89242 

 89243 



89244 

 89245 



89139 

 89140 



89143 



89141 

 89142 



89144 



None 



Slight... 



None'..— 

 Heavy . - 



Slight... 



—do.... 



None 



—do 



Medium- 

 Heavy . - 

 —do 



None 



Heavy . . 



...do 



None...- 

 Medium- 



— do 



None 



SUght— 



— do...- 

 — do 



None 



SUght— 



P.ct. 

 61.0 

 17.5 



67.5 

 9.5 



45.5 



27.5 



10.5 



14.5 



1.5 



9.0 



82.0 

 14.5 



70.5 

 33.0 



90.5 

 84.5 



82.5 

 77.0 



5.5 



P.ct. 

 12.3 

 17.1 



13.6 

 16.6 



16.0 



16.5 



12.1 

 12.2 

 18.2 



25.5 



16.7 



14.5 

 IS. 6 



18.3 



14.2 



14.8 



16.0 



12.4 

 12.8 



13.0 

 12.7 



12.7 

 13.1 



13.1 

 13.1 



12.0 

 12.7 



15.5 



12.6 



17.8 



19.1 



Lhs. 



33.25 



33.25 



35.0 

 38.0 



37.6 



37.5 



33.25 



36.0 



33.0 



30.25 



35.7 



40.4 

 36.7 



37.3 ' 



33.0 

 34.0 



3.5.3 

 34.7 



34.6 

 34.6 



36.5 

 35.6 



30.0 

 27.3 



25.0 



32.3 

 27.3 



28,7 



P. ct. 

 76.0 

 82.4 



79.2 

 94.8 



89.6 



89.8 



28.0 

 26.0 

 45.0 



■ 39.8 



53.0 



92.4 

 , 92.4 



89.2 



87.6 

 72.0 



71.6 



82.0 

 93.0 



89.2 

 86.8 



14.4 

 34.6 



37.6 

 26.6 



81.2 

 87.0 



78.0 



86.0 

 88.0 



88.8 



P.ct. 

 22.8 

 15.6 



19.6 

 4.0 



8.8 



9.4 



69.6 

 71.2 

 52.0 



55.6 



45.0 



6.4 

 6.4 



9.6 



11.6 

 23.6 



25.2 



12.8 

 3.6 



4.4 

 6.0 



82.8 

 62.4 



61.2 

 70.2 



14.0 



7.6 



10.8 



9.2 

 9.2 



7.2 



P.ct. 

 21.6 

 14.8 



16.8 

 4.0 



8.0 



7.6 



14.8 

 13.2 

 13.6 



12.8 



13.6 



4.4 

 5.6 



8.0 



10.0 

 13.2 



14.4 



12.4 

 3.2 



4.4 

 6.0 



20.8 

 8.4 



17.2 

 5.6 



14.0 



7.2 



10.8 



9.2 

 9.2 



7.2 



P.ct. 

 1.2 



After siilphming (from sulphur 

 tower). 



Graded No. 4- White oats, clipped. 



.8 

 2.8 



After sulplniring (from sulphur 

 tower). 



After sulphuring (24 hours' stand- 

 ,ing). 



After sulphvuing (24 hours' stand- 

 ing—steam). 



Bin-burned oats. 



.8 

 1.8 



54.8 



Before sulphuring, clipped 



After sulphuring, chpped (from 



sulphur tower). 

 After sulphuring, clipped (from 



sulphur to wer— steam ) . 

 After sulphuring, chpped (24 



hours' standing). 



Clipped White oats. 

 Before sulphuring 



58.0 

 38.4 



32.8 



31.4 



Trace. 



After sulphuring (from sulphur 

 tower). 



After sulphuring (24 hours' stand- 

 ing). 



Graded No. 3 White oats. 

 Before sulphuring . . 



.8 

 1.6 



1.6 



After sulphuring (from sulphur 



tower). 

 After sulphuring (loading into car) 



Graded No. S White oats. 



Before sulphuring ■ 



After sulphuring' (from sulphur 



tower). 

 After sulphuring, before cooling. - - 

 After sulphiu'ing, after cooling. .-_ 



Bin-burned oats. 



Before sulphuring. 



After sulphuring (from • sulphur 



10.0 

 10.8 



.4 

 .4 



62.0 

 54.0 



tower). 

 After sulphuring, before cooling— - 

 After sulphuring, after cooling. .-- 



Graded No. S White oats. 

 Before sulphuring . 



—do.... 

 ..-do 



None . . . 

 SU^t... 



...do.... 



None 



SUght— 



90.0 

 77.0 



84.0 

 95.5 



44.0 

 64.6 



After sulphuring (from sulphm- 

 tower). 



After sulphuring (24 hours' stand- 

 ing)- 



Graded No. 3 White oats, clipped. 

 Before sulphuring _ 



.4 



After sulphuring (from sulphur 





tower). 

 After sulphuring (24 hours' stand- 

 ing). 



.-do.„. 



43,0 





