236 MAINE AGRICULTURAL EXPERIMENT STATION. I908. 



The preceeding analyses of the grahams and of the mechani- 

 cally separated products reveal several marked peculiarities. 



1. In No. 5190 the fine flour contains the same amount of 

 nitrogen as the original graham. In No. 5 191 the difference is 

 but slight, the graham carrying but .12 per cent more than the 

 fine flour. 



2. In No. 5190 the bran is slightly less rich in nitrogen than 

 the graham. On the other hand the bran of No. 5 191 contains 

 nearly 30 per cent more nitrogen than the graham from which 

 it was separated. 



DISTRIBUTION OP NITROGEN. 



Ph o C o <d 



5192 

 5193 



5194 



5195 

 5196 

 5197 



Bran (.0241x8) 



Middle product (.029x6) 



Fine flour (.0247x86) 



Calculated for whole graham 

 Actual content as found .... 



Bran (.0192x7) 



Middle product (.0178x30) . . 



Fine flour (.0138x63) 



Calculated for whole graham 

 Actual content as found .... 



.1928 

 .1740 



2 . 1242 

 2.491 

 2.47 

 .1344 

 .5340 

 .8694 



1.5378 

 1.50 



7.8 



7.0 



85.2 



100.0 



8.7 



34.7 



56.6 



100.0 



In graham No. 5190 over 85 per cent of the nitrogen of the 

 graham is in the finer product, and 7 per cent in the middle 

 product. In No. 5191, less than 57 per cent of the total nitrogen 

 is in the fine flour and nearly 35 per cent in the middle product. 

 In other words, the finer portion of the first graham is not only 

 actually, but relatively much richer in nitrogen than the finer 

 part of the second graham. The proportions of nitrogen carried 

 by the brans are about the same. 



It has been suggested that wheat can be so milled that the 

 first grade flour can be removed and the remainder placed upon 

 the market as a graham flour. Some years ago this Station 

 made a number of milling tests with wheat and from the 

 analyses then made it is possible to calculate the composition 



