6 BULLETIN 1130, U. S. DEPARTMENT OF AGRICULTURE, 
EXAMINATION OF EXPERIMENTAL SERIES OF FLOUR. 
A study was also made of samples of flour whose composition, in 
so far as the mill streams entering into them is concerned, was 
definitely known. 
Table 2 shows the hair counts obtained on these samples. These 
counts are more uniform and consistent than those for the commercial 
flours examined (Table 1) . The results have been plotted in Figure 5. 
An examination of the results obtained on the experimental series 
of flours, as compared with those obtained on the commercial flours, 
justifies the statement previously made that but little uniformity 
exists in grading finished flours in different mills. In other words, 
there is less overlapping between grades in the experimental flours 
than there is in commercial flours. 
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Fig. 4.— Average hair count on 61 patent, 56 clear, 52 straight, and 16 low-grade flours. 
