224 STORRS AGRICULTURAL EXPERIMENT STATION. 
With the prepared wheat products, some of which are made 
from the whole of the grain, and some with the outer coating 
or bran removed, we may compare graham flour, which is also 
supposed to contain the whole of the kernel, and entire wheat 
flour, which is said to lack the outer coating of the grain. The 
composition given for graham flour is the average of thirteen 
analyses, and that of entire wheat flour the average of nine 
analyses, of different samples. The figures for prepared wheat 
products are the average of all seventy-eight analyses of such 
preparations considered in Table 90. Comparing these aver- 
age figures it will be seen that the flours contained a trifle more 
protein and fat and less carbohydrates than the preparations, 
but the differences are much smaller than were observed be- 
tween separate analyses of the same preparation. For all 
practical purposes the average composition of the preparations 
may be considered to be just the same as that of the flour. 
The two common forms of oat food products are oatmeal, 
which is simply hulled oats ground, and rolled oats, which are 
partly cooked by steam in preparation. The practical identity 
of the two in composition has already been mentioned. 
The corn preparations agree quite closely in average com- 
position with the commonly used bolted or granular corn meal. 
The rice preparations agree with ordinary polished rice, and 
the barley preparations are much the same as pearled barley. 
It is plain from such figures that as regards either the kinds 
or quantities of nutritive ingredients the common sorts of cereal 
preparations have no advantages over the ordinary food prod- 
ucts from the same grains. ‘There are, indeed, a few brands 
which contain not only the cereals, but such other substances 
as gluten, or sugar, or salt, added to them to increase the quan- 
tity of one or the other ingredients; but these are chiefly special 
brands prepared for special purposes, and comprise but a small 
proportion of the total number of prepared cereal products. 
‘They are therefore not considered here. 
Products from different grains compared.—The foregoing com- 
parison has been between different products from the same 
grain. If the preparations from the different grains are com- 
pared it will be noticed that as sources of protein the oat prod- 
ucts rank considerably higher than those of the other grains, 

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