516 
PHYSIOLOGY: LANGWORTHY AND DEUEL 
The subjects were young men, twenty to thirty years old, students 
in a local university, in good physical condition, familiar with this type 
of work, and entirely trustworthy. 
Granulation tests made with the different flours showed the following 
percentages remaining on each sieve. 
Results of granulation tests with different Graham flours 
PER CENT 
PER CENT 
PER CENT 
PER CENT 
PER CENT 
PER CENT 
KIND OF MILL USED 
ON 
ON 
ON 
ON 
ON 
THROUGH 
20 SIEVE 
40 SIEVE, 
70 SIEVE 
90 SIEVE 
100 SIEVE 
100 SIEVE 
Laboratory roller mill 
18.0 
36.6 
21.8 
9.0 
4.6 
8.2 
Commercial roller mill 
10.6 
20.6 
23.8 
14.2 
7.0 
22.8 
Steel-burr mill 
4.2 
23.8 
18.0 
13.2 
8.4 
32.4 
0.8 
23.0 
17.6 
13.4 
8.8 
36.6 
Stone-burr mill 
3.2 
13.4 
12.2 
19.4 
11.6 
39.2 
It will be noted that the flour from the laboratory roller mill was the 
coarsest, while the stone-burr mill gave the flour of the greatest fineness. 
In this table and those that follow the flours are given in the order of 
their size from the coarsest to the finest. 
The condensed results of the experiments appear in the tables which 
follow : 
Average amount of Graham bread and total food eaten per man per day 
WEIGHT 
CONSTITUENTS OF 
FOODS 
Water 
Protein 
Fat 
Carbohy- 
drate 
Ash 
grams 
grams 
grams 
grams 
grams 
grams 
Laboratory roller-mill flour 
Bread 
475.9 
178.2 
32 A 
31.1 
224.5 
9.7 
Total food 
978.4 
450.2 
35.5 
88.8 
390.7 
13.2 
Commercial roller-mill flour 
487.9 
150.8 
37.2 
28.3 
260.8 
10.9 
Total food 
1,024.0 
465.9 
40.7 
89.6 
412.8 
14.8 
Steel-burr mill flour 
527.0 
164.3 
44.5 
31.4 
274.4 
12.3 
Total food 
1,037.0 
440.2 
47.8 
104.9 
427.6 
16.5 
Attrition mill flour 
Bread 
457.3 
143.9 
35.7 
29.0 
238.3 
10.4 
907.2 
399.4 
38.7 
84.6 
370.7 
13.9 
Stone-burr mill flour 
534.8 
179.7 
39.5 
27.5 
275.8 
12.2 
Total food 
1,046.6 
459.2 
42.8 
99.2 
429.1 
16.4 
