New York AaricutturaAL Experiment STarion. 51 
flour designed for human consumption, are the larger proportions 
in them of mineral matter and protein. This is due to the fact 
that these by-products consist of the outer portions of the wheat 
kernel which are relatively rich in mineral and nitrogen com- 
pounds. 
SAMPLES OF WHEAT BRAN COLLECTED IN NEw YorRK IN 1898 AND 1899. 




Station Sample: Where Ton selling | S'ation Sample: Where Ton selling 
number. collected. price. number. collected. price. 
RPV ELOT Sys. te ES OTP aes eS ATS Pec Gentvaq Cee Pees Orso $16 00 
Me EVOCM) 2. 0 ss enn Slat O0) | Aose. ADOT Vous at 15 00 
PPIUGIHY tate ret cee es FMS, HPS SAAS CICAY ee tee oak 15°00 
PeePeEWOTMNG + oe ee PHAO0e 4) per Order tte eee anaes 15 50 
449.. Hornellsville ........ TEAC GR MINI OLIGS Sete oe Paces es 16 00 
MEMEO ReSLer 2 hk. FS360'\ G52 4. Sew" Paltz, we. os ees 16 00 



ANALYSES OF SAMPLES OF WHEAT BRAN. 


e Leo} ' Ff 
3 q 2 
2 « ee 
E s a 88 
as . ; : ap fs 
oA 5 ; o i S35 ait 
= ~ ~ o Hw Sag $ 
$ G 7 Z = g Bont se 
n = <q Au Fy n hee | 

Per ct. Perct. Perct. Perct. Perct. Perct. Perct. 
clo met og | D2. 09 B21 1 
429. Wheat bran, spring..... 9.1 6.37 10.20 18.2 5 
Sour yneat, bran... 6...%5.. 8.96 5.81 16.37 10.382 18.5 53.45 5.09 
Soe neat DTAN  . 65. 6. 8.66 4.63 13.37 13.64 22.9 56.30 3.40 
eave heat. bran’ V/s. .6..05. $6304.45: 016.00 10211: 175-65, 22: 6.59 
449. Wheat bran, western.... 9.02 6.84 17.13 9.32 20.1 52.05 5.64 
Bese VWheatebran 4.0.65... .. 9.27 16,43 15.94 °:9.37 19.7 -53.99 5.00 
aro oe Wheat bran?) 2 0)... 7.81.5.15 15.25 7.13 30.6. 60.28) 4:38 
484. Wheat bran ........... 10.67 4.82 14.94 7.52 26.8 56.58 5.47 
519. Wheat bran, spring..... 10.71 6.52 16.06 8.86 20.0 52.62 5.23 
Pee vY DEAE DEALT. 2 ase ora» of~ 9.29 6,84: 13.75 . 9.35 19.4 55.87 4.90 
Sigma y neal bran’... 0.0... DE. oo) Se26.41S80o 6. GE. a. aOe LOWS eDo 
Average of 12 samples 
wheat bran ......<. 9.49 6247 35.36, 8.94... 55,905 4:79 
Average starch and 
sugar, 11 samples.. ..... Meee TA es 22S ae 



As a rule the wheat brans which have been sampled have been 
found to be a pure wheat offal. They are seen to vary somewhat 
in composition, the protein in 12 cases ranging from 13.4 per ct. 
to 17.1 per ct. The starch content is also far from constant, the 
extreme percentages being 17.5 per ct. and 30.6 per ct. These 
variations are doubtless due to differences in the composition of 
the wheat and to unlike conditions of milling. On the whole, 
