222 STORRS AGRICULTURAL EXPERIMENT STATION. 
analyses with the average of all eight was very closeindeed. It 
is noticeable that the figures for composition of all three brands 
of hominy are so close as to be considered practically identical; 
and it is also especially noticeable that the figures for composi- 
tion of Samp and Cerealine Flakes are likewise practically the 
same as those for Hominy. In other words, the variations in 
composition of this sort of product were very small whether 
the goods were of the same brand and made in the same factory, 
or different brands made in different factories. This is the 
more remarkable when it is considered that the data were taken 
at random from the compilation. The average composition of 
the two brands of fully cooked corn preparations is slightly but 
not markedly different from the hominy and samp. 
Among the oat preparations, in the six analyses of Quaker 
Oats averaged together the range in protein was from 14.6 to 
17.6 per cent., and in carbohydrates from 63.9 to 68.0 per cent. 
Hecker’s Oats ranged from 14.4 to 18.9 per cent. in protein 
and from 62.7 to 66.9 per cent. in carbohydrates. ‘The range 
in average figures was from 15.3 per cent. of protein and 67.3 
per cent. of carbohydrates in Buckeye Oats, to 17.1 per cent. 
of protein and 65.1 percent. of carbohydrates in Hecker’s Dats. 
The average of twenty-six analyses of several different brands 
of rolled oats is almost exactly the same as that of eighteen 
analyses of old fashioned oatmeal. 
In the case of the oats, and especially in the case of the corn 
products, the variations between different analyses of the same 
brand and average analyses of different brands were in general 
smaller than in the case of the wheat products. The variations 
observed in the composition of wheat products, however, are 
by no means surprising. In fact even wider variations are pos- 
sible. The chemical composition of wheat is not a fixed char- 
acteristic. Different varieties of wheat differ widely in this 
respect. Samples of ordinary wheat with protein content as 
low as 7 per cent. have been analyzed, and varieties of maca- 
roni wheat with 19 per cent. are not uncommon. Obviously, 
then, cereal products made even by the same process from dif- 
ferent varieties of wheat would be likely to differ in composition. 
Furthermore, the composition of the same variety of wheat may 
vary with changes in climate, soil, etc., so that uniformity could 
not always be assured even by using always the same variety. 

