MICROSCOPICAL EXAMINATION OF FLOUR. 
all samples examined under each grade. According to the manu- 
facturers, these flours had been milled from hard, blended, and soft 
wheats, respectively, and the results obtained have been classified 
under these three general classes of wheat. 
Table 1. — Hair counts obtained on commercial samples of flour. l 
Patent flours. 
Straight flours. 
Clear flours. Low-grade flours. 
Sample No. 
*Hard 
wheat. 
Blend- 
ed 
wheat. 
Soft Hard 
wheat, wheat. 
B1 p e f f d - Soft 
whit. wbeat - 
Hard 
wheat. 
Blend- 
ed 
wheat. 
Soft Hard B1 p e f ? d " 
wheat, wheat. X at 
Soft 
wheat. 
1 
34 
17 
21 
40 
27 
19 
13 
10 34 26 40 
45 
147 
114 
133 
43 
178 
49 
57 
71 
61 
65 
73 
40 
96 
45 
49 
47 
142 
72 
68 
32 
39 
40 
44 
143 
167 
30 
66 
99 
164 
155 
91 132 
129 131 
131 94 
27 
2 
3 
9 
15 
23 
12 
30 
25 55 
11 45 
32 33 
1 25 
34 39 
17 31 
12 51 
22 61 
22 
28 
18 
36 
40 
31 
38 
58 
26 
60 
257 
145 
£:::::::::::::: 
6 
112 183 261 
155 141 219 
88 76 139 
!::::::::::::::: 
9 
10 37 
16 25 
19 15 
9 18 
31 70 
38 ! 54 
47 27 
30 | 71 
28 81 
29 ! 40 
26 22 
37 34 
45 39 
301 
335 
264 
163 
238 
61 
59 
124 
80 
10 
29 
19 
26 
30 
87 
65 
19 
26 
47 
61 
17 
22 
93 | 98 
71 44 
102 I 67 
204 1 - 
11 28 13 
12 31 13 
13 
28 
14 
24 
140 
196 
124 
67 
68 
39 
119 
136 
62 
15 
13 
39 
36 
2 
33 
2 
26 
16 
47 
58 
34 
38 
17 
18 
37 
19 
20 
21 
22 
14 
23 4 
184 
102 
223 
126 
77 
98 
50 
166 
132 
24 1 10 
I::::::" 
25 11 
26 12 
27 21 
28 
15 

29 
20 
20 
5 
9 
45 
13 
13 
1 
30 
31 
32 
33 

34 
35 
36 
8 
i i 
. . . 
Average. . 
18 j 21 
20 
42 34 
44 
no 
68 86 182 
109 
156 
1 As the flours examined were milled under different conditions the counts vary with the milling practices 
at the various mills. 
The average hair count on all patent flours examined was 19; on 
all straight flours, 40; on all clear flours, 88; and on all low-grade 
flours, 149. The average hair count obtained for each grade shows 
how distinctive the classification of these flours can be made by the 
method here described. With the exception of the hard-wheat clear 
flour and the soft-wheat low-grade flour, there is no indication that 
one grade overlaps another. The exception noted emphasizes the 
fact that grading practices in various mills lack uniformity. In 
other words, the same grade of flour from two mills might show, a 
variation in the hair count as a result of the variations in the com- 
position of the finished flour. 
