10 
BULLETIN 1420, U. S. DEPARTMENT OF AGRICULTURE 
ASH, CRUDE FIBER, AND FAT CONTENT 
It appears from the data presented and from the upper graph in 
Figure 4 that the starchy kernels of five of the eight samples contained 
less ash and less fiber than the dark and more vitreous kernels. 
1.50 
ASH IN WHEAT 
1.60 1.70 
2.00 
HARD 
RED 
spring <; 
Sample 
Nos 
7276 
7005 
HARD 
RED 
WINTERS 
Sample 
Nos. 
7489 
DURUM 
Sample < 
Nos. 
7402 
7006 
HARD 
RED 
SPRING < 
Sample 
Nos. 
7276 
HARD 
RED 
WINTER < 
Sample 
Nos. 
DURUM 
Sample 
Nos 
7005 
7489 
7401 
7402 
DarH 
Mottled 
r~H Starchy 
Fig. 4.— Comparison of the ash content of the separations of dark, mottled, and starchy kernels of 
wheat and of the ash content of the flour milled from each 
