148 



MAINE AGRICULTURAL EXPERIMENT STATION. I9O3. 



COMPOSITION AND IIKAT OK COMBUSTION OF AROOSTOOK COUNTY 

 FLOURS COMI'AUKl) WITH \V Ks TKKN I'l.OlJRS. RESULTS CALCU LATED 

 TO A WATEK-KKKK BASIS. 





Manufncturers and Brands. 





# 





































•0 









 si 







Z 





4> 







a 







£1 







« 



a 





« 







r 









IS 



a 





a 





b> 











55 



CL 



Ex 







z; 



-55 



S ?3 



EPS 



630-2 

 631 ih 

 G-29(; 

 634!' 

 63.it; 

 641:^ 

 6414 

 641.") 

 66(ilS 

 66(l>i 

 6613 

 6614 

 661,> 

 66ISI 

 6623 

 6624 

 66-J.-< 

 66-29 



6129 

 6130 

 6133 

 6273 

 6443 

 6382 



Aroostook County. 

 S. W. Collins .t Son, Caribou, Slrnlglit 

 S. \V. Collins &Son, Aroostook I'atent 



T. H. Phair, Washburn, Straight 



r. II. riiair. First Grade 



r. IL Phair. First Grade 



K. Merritt & Sons, Houlton 



K. Merritt & Sons 



K. Merritt iS: Sons 



K. Merritt & Sons, Patent 



Second Grade 



Patent 



Second Grade 



Patent 



Second Grade 



Patent 



Second Grade 



Patent 



Second Grade 



."i-verage of Aroostook County flours . 

 Average of 8 floursf 



Western. 



Pillsbury's Best 



Cillsbury's Best 



N. W. Co'nsol. Milling Co., Straight... 

 N. W. Consol. Milling Co., Straight... 

 N. W. Consol. Milling Co., Straight... 

 Washburn-Crosby Co., First Grade... 



Average of Western flours 



Per 

 cent. 



1.6.^ 

 1.78 

 1.81 

 2.11 

 1.90 

 1.83 

 2.01 

 1.78' 

 1.77 

 2.10 

 1.77 

 2.09 

 2.03 

 2.26 

 2.59 

 2.8fl 

 2.33 

 2.68 



2.08 

 1.84 



2.29 

 2.51 

 2.31 

 2., 30 

 2.55 

 2.30 



2.37 



Per 

 cent. 



9.58 

 10.15 

 10.32 

 12.03 

 10.83 

 10.43 

 11.46 

 10.15 

 10.09 

 11.9 

 10.09 

 11.91 

 11.57 

 12.88 

 14.76 

 16.47 

 13.28 

 15.28 



11.86 

 10.49 



13.05 

 14.31 

 13.17 

 13.11 

 14. .54 

 13.11 



13.51 



Per 

 cent. 



1.70 

 1.28 

 1.74 

 1.10 

 1.26 

 1 34 

 1.43 

 1.25 

 1.26 

 2.46 

 .!»3 

 .74 

 1.40 

 .59 

 1.18 

 2.32 

 1.27 

 2.6-1 



1.44 

 1.30 



1.62 

 1.42 

 1.61 

 1.44 

 1..57 

 1.98 



1.61 



Per 

 cent.i 



.26 

 .20' 

 .19 

 .41 

 .31 

 .29 

 .25 

 .32 

 .18 

 .42 

 .28 

 .46 

 .29 

 .49 

 .2-2 

 .51 

 .21 

 ..55 



.32 



.28 



Per 



Per 



cent. 



cent. 



81.89 



67 



87.94 



.43 



87.07 



.68 



85.97 



.49 



87.09 



.51 



87.44 



.50 



86.30 



..56 



87.76 



.54 



87.96 



.51 



83.95 



1.20 



88.32 



.32 



86 05 



.84 



86.13 



.61 



85.01 



l.(»3 



83.25 



..09 



79.56 



1.14 



84.83 



.41 



80.18 



1.37 



85.69 



.69 



87.37 



.56 



t84.65 



.68 



J83.70 



.57 



J84..54 



.68 



84.58 



.50 



82.95 



.56 



84.12 



.48 



83.94 



.58 



Calo- 

 ries. 

 4.293 

 4.361 

 4.401 

 4.437 

 4.402 

 4..'i30 

 4.434 

 4.434 

 4.312 

 4.380 

 4.298 

 4.292 

 4. ,321 

 4.294 

 4.. 363 

 4.. 338 

 4.338 

 4,">60 



4.355 

 4.355 



4.397 

 4.444 



4.448 

 4.426 



4.429 



* The factor 5.7 is used throughout this bulletin in calculating the percentage of 

 protein as this more nearly represents the relation of nitrogen to protein in wheat 

 than the usual factor, 6.25. 



t See discussion which follows the table. 



j Total carbohydrates. 



In the second of the preceding tables, the averag"e amount of 

 protein in the Maine flours is shown to be 1.65 per cent below 

 that of the western flours. The comparison is not a fair one, 

 however, since four of the Aroostook flours, 6349, 6356, 6628, 

 and 6629, were from western grown wheats. Six of the others, 

 6608, 6609, 6618, 6619, 6623 and 6624, were from wheats 

 of western parentage which had been grown but one year in this 

 State. If we exclude these ten flours from our averages, we 

 find that the remaining eight Maine flours, water-free, contain 

 three per cent less protein than the western. In other words, 

 the western flours contain one-fourth more protein than those 

 ground in Aroostook county from home grown wheats. 



i 



