BLEACHING OF OATS WITH SULPHUR DIOXID. 
In studying the comparisons between the natural and the sulphur- 
bleached grain, careful consideration was given to many sides of the 
problem. The comparisons, however, in this publication are those 
Fig. 3. — A modern bleaching* piant with round tower, showing the intake for oats which leads 
from the elevator to the bleaching tower. 
of laboratory tests — chemical, mechanical, and physical. The com- 
parison of the value of the grain as a food product before and after 
bleaching is a separate problem, the study of which has but recently 
been undertaken by the Department of Agriculture. 
