STATISTICS or WHEAT CTLTrEI 



should be left untried to devise some mode ly -vriiich. these frauds can be earily 

 and certainly detected. 



Injury smtained by breadstuffs during their trm^ryyl o.r.d. si 'r-^-^nf. — I' .:: 

 the past year, I have had abundant means of detemii^i r z'zr n v.vtv :: 

 juries which are often sustained by our breadsturs i" :.ir:: : .5- :r- - tie 

 particular districts in which, they are grown and ill: z u: : 1: : : : : : r:::ii :-r- 

 cial depots, and in their shipment to foreign ports . is : : r : u- . st 



important points connected with these r^earches. I It: ; z: . - :_t :: 



its iuYestigation. From the results of numerous .1 .7= I - : 

 safely asserted, that of the wheat flour which arrl-T ^ .1 Zr.r :i l_ : : ; 

 ports of the United States, a large proportion is m: . . - t -r 



voyage. The same remark may be made in r^ari : _ : 7 : : _ . = : _ . 

 from the "^est^em States to the city oflfew York. Tiziz r,-;,::::.^ :- - is 

 considerably impaired, and without more care than r . II7 r. : is : :1t7 ire 

 entirely imiit for export. 



In my former report, I adverted to one of the _ ~ : : i r a; ri: ra- 



tion which ourbr^dstu^ often suffer during tii _ _ : : . - i .iirnt. 

 This was the undue proportion of the great dii:: . l ir a ; a _ a. ^ :rr. 

 under the influence of what usually occurs, viz . . : ii ~ : : " : 5 



above the ordinary standard. My recent inTe=::^i.i ^.s j vr r : 

 strengl^en these Tiews. There is no doubt tl a tirse : e :iir .1. : ^ 

 cause "^e change of the non-nitrogen'A::; Trir ir.:: 3.ciis ^the jAcac or noe- 

 tic) , while a portion of :iir ^--itrH 15 r: M5 : i. 



I have tried a serie; : rx:A r .r r. : : _ : :: the action of moisture 



npon various samples 

 twelve hours in the : 

 saturated sii v:: : 

 deg-. Fahr, ; 



100 



After an expo?- 

 increased in wei_ 



above i . :a : - 



.i H: 



..nr. "^r. 

 -heat 



: : iples were placed for 

 . . ; : ntainiog a boiling 

 which was about 220 



12.10 

 9.3o 



lO.OD 



8.55 



8.I0 



Tiiose -rir:i nA i: : a^ I-tv : rfn predicted as to the 



general result, that wL a ir. ^ - i: : i - . 1:7 than flour, yet if 

 once proT'erly dried, sun:: i in Al 1,^= :: ;n- : s - : :cposure to air and 

 moist =ire, 



It is n:?;- - Arrt^.in: i: :r.pv-:::;: :: - : -:i^: Vu:/ i : 7 7 : : ::on of water, 

 wheat n:nr --ini:! .-i i-nuvu;: :::.::.: n:ii:r_ : '^y" .i._::. :: Irast of lactic 

 fermentation. -:-li,i- — iii ::r a:^ ^: ; ■:: :i_v :: ii:i:.v" s ^n;- ios vrhen 



exposed to -^1:1: :: i_n:i.:i :i::n:.:^;. Ii.: s:.:::^ ro-\:i: —:ii ::\:-^:-: iy ::"o;r 

 fromtheir careless exj : sn:: 1:: :iiv n:ii.s ::-:;":i = . Ti::: :!:- :r ; :::i::.i::i7 

 the case with many of tii: :n,:r-r5 :f -iir:;": n: :: -i-:;; It: '^i ; : Z ;: :::. :_:re 



is little reason to doni:', Ti:i- i:::7 ' ::'-0 t ti.: 0: : : i_ .:n: i::" : : :iie 



English cnniate.- as tho 1a::: ::":: :- ' - :'- i . s - -:ii ::: - £: .:: - _::1. is 

 the produce of tKat conr.::7- ::i :i: "ri:_i. : ^ :::".! ;:.-: :::i 



It is stated by iMr. Z ii::i : : ::1 :::. "n ^:A:i. :n E::.l:::ir. ::: " Z 

 Britaanica^ that, as :i ^vn: ;:^1 ::Li :. tire L:^l:n n:Mr 1 ::i:ll7 1:1 Tire 

 gluten generally wants the adhesiveness which characterizes the gluten of gorod. 

 wheat." 



I have observed that, in the analyses of some of the samples of damaged 

 fiour, the proportions of what is set down under the head of glucose and dex- 

 trine are unusually large. This is perha^ due to the change produced in the 

 starch by the action of diastase, and which may under certain circumstances 1: e 

 formed in wheat flour. It would seem, according to M. Guerin, that starch ntay 

 thus be acted on even at slightly elevated temperatures. In one of his experi- 



