514 
PHYSIOLOGY: LANGWORTHY AND DEUEL 
very few flowers while the lower differentiated parts of the plants sus- 
tained their flower production to the end of the flowering season. 
Floral proHfications in the form of various types of synanthous flowers, 
often giving rise to syncarpous fruits, were found to be transmitted from 
generation to generation in fairly constant proportions under given con- 
ditions of environment. 
The teratological development of the vegetative organs appeared in the 
form of more or less developed fasciations. Fasciated branches were 
first discovered on the plants of the fourth generation grown under 
crowded conditions, in pots. In the next generation, under favorable 
conditions of nutrition, the fasciated character asserted itself in a man- 
ner typical of the ever-sporting races the fasciations being reproduced 
by half of the progeny. 
THE EFFECT OF MILLING ON THE DIGESTIBILITY OF 
GRAHAM FLOUR 
By C. F. Langworthy and H. J. Deuel 
Office of Home Economics, U. S. Department of Agriculture 
Communicated by W. A. Noyes, October 14, 1919 
The bulk of wheat used for flour in this country is made into patent 
flour which contains about 72% of the wheat kernel. Entire or whole- 
wheat flour which contains 85% of the wheat and true Graham flour 
which contains 100% are also we 1-known commodities. 
The digestibility of patent flour is considerably higher than that of 
en tire- wheat or Graham flours. An average - of 31 tests by other inves- 
tigators with patent flour shows that the coefficient of digestibility 
for the protein is 88.1% and for carbohydrate 95.7%, while an average 
of 43 as yet unpublished tests made in this laboratory^ on patent flour 
gave the coefficient 89.5% for the digestibility of protein and 99.9% 
for that of carbohydrate. An average^ of 23 tests of the digestibility 
of entire-wheat flour (85% extraction) gave the coefficient 81.9% for 
the protein and 94.0% for the carbohydrate while an average^ of 16 
tests on similar flour by this office^ gave the coefficient 87.1% for the 
protein and 98.3% for the carbohydrate. The average^ of 24 tests on 
true Graham flour was 76.9% for protein and 90.1% for carbohydrate 
and an average of 33 experiments on the same flour by this office^ gave 
the value 84.2% for protein and 94.4% for carbohydrate. 
