100 REPORT OF THE COMMISSIONER OF AGRICULTURE. 



breaks and in the flours ; the low grade, instead of containing less gin- 

 ten, has more than the bakers' or patent. This may be due to the 

 greater softness of the wheat, in consequence oi which it is less suited 

 to the process, a fact which is confirmed to a certain degree by the 

 specimens of flour from Ohio wheat, among which the low grade, al- 

 though not exceeding the other brands in the amount of gluten, ap- 

 proaches very nearly to them, and it is therefore only reasonable to 

 conclude that the spring wheats are particularly suited for roller-milling. 



RELATION OF NITROGEN TO PHOSPHORIC ACID. 



The variations in the percentages of ash in the different parts of the 

 grain and in the constituents, of the ash of each part, as far as investi- 

 gated, correspond closely with the results of Dempwolff.* Our results 

 are at present incomplete. They, however, furnish the data for an ex- 

 amination of the relation of nitrogen to phosphoric acid. 



Starting with a ratio of 2.8 in the whole grain, with every purification 

 of the product the figure rises until it reaches the highest grade mid- 

 dlings and patent -flour ; that is to say, as we approach the more perfect 

 products there is a greater loss of phosphates than of nitrogen. The 

 highest ratios are found in the patent flours and in the chop and mid- 

 dlings, which lead directly to this product. In the flours from the re- 

 duction of the different grades of middlings the change in the ratio is 

 gradual and corresponds closely to the inverse change in the amount 

 of phosphates in the ash. A high ratio denotes, therefore, a deficiency 

 in phosphates, and this is the chief fault with the high-grade flours. 



THE GERMS. 



One of the characteristic features of the roller-milling process, as has 

 been mentioned, is the removal of the germ of the grain, thus prevent- 

 ing its injuring the quality of the flour. Among the by-products of the 

 Pillsbury mill are included three separations of germs known as first, 

 second, and third. They are all rich in oil and albuminoids, which to- 

 gether form one-half of the substance. The second germ seems to be 

 freer from contamination and was selected for a more detailed examina- 

 tion. 



The following determinations were made : 



Analysis of germ. 



Constituents. 



Per cent. 



Per cent 







8. 75 

 5. 45 

 15. 61 













26. 45 





1. 93 





25.47 





18. So 

 2.94 

 S.65 













4.44 





1.44 



3. 00 

 9.95 

 L 75 

 26. GO 

























100. 00 



* Liebig's Aunalen der Cliemie, cxlix, 345. 



