FOOD OF MAN * STUDIES. 



237 



of such a residual graham.* The calculation is made in the 

 following manner : 



One hundred pounds of wheat (No. 6348) yielded on milling 

 48 pounds of first grade flour. In the following table is shown 

 the pounds of nutrients carried by the original wheat, from 

 which are deducted the nutrients found in the 48 pounds of first 

 grade flour (No. 6349). The balance represents the nutrients 

 which would be found in the 52 pounds of the resulting "residual 

 graham." From these weights the percentage composition of 

 such a graham is calculated. 



COMPOSITION OF A RESIDUA!, GRAHAM. 



6 



ea 

 i-3 







a 



Si 







* 





S3 



a> 



< 









Lbs. 



Lbs. 



Lbs. 



Lbs. 



Lbs. 



Lbs. 



Lbs. 



6348 



Wheat, 100 lbs. . 





12.80 

 6.20 



2.06 

 .88 



11.74 

 5.03 



2.53 

 .46 



2.46 

 .17 



68.35 

 35.92 



2.12 



6349 



First grade flour, 



48 lbs 



.21 





Residual graham, 



52 lbs ... . 



6.60 



1.18 



6.71 



2.07 



2.29 



32.43 



1.91 





% 



% 



% 



% 



% 



% 



% 





Residual graham 





12.69 



2.23 



12.90 



3.98 



4.40 



62.36 



3.67 



Since the first grade flour is rich in carbohydrates (mostly 

 starch) its removal leaves a product (here referred to as 

 "residual graham") richer in the other constituents than either 

 the flour or the genuine graham. Such a product might pass 

 undetected, although it would be poor in gluten upon which so 

 much of the superior bread-making qualities of a wheat flour 

 depend. 



It may be stated that the composition of the suspected graham, 

 No. 5190, does not suggest such a preparation as that noted 

 above. If the composition of the fictitious graham be compared 

 with that of the two grahams under examination (page 235) 

 it will be found to be much richer in both fiber and ash than 

 these. Wheat carries on the average 2.40 per cent crude fiber, 



* Maine Agr. Exp. Sta., Bui. 97, p. 165. 



