BULLETIN OF THE BUSSEY INSTITUTION. 83 
surprising that bran, which has been very carefully freed from flour, 
should contain an unusually large proportion of albuminoids. The 
mere fact of their bran having been fresh, i. e. recently separated from 
the wheat, may possibly account for the high percentages of nitrogen 
found by Frapolli, v. Bibra, and Wicke; but it is to be observed in 
this connection that most of the other analyses were of ‘commercial 
bran.” The observations of Lawes and Gilbert, in their pamphlet 
“On some Points in the Composition of Wheat-Grain, its Products in 
the Mill, and Bread,” London, 1857, p. 30, tend to support this view, 
inasmuch as the bran examined by them was prepared purposely for 
their investigations. These experimenters found in the four grades of 
bran-products between “coarse sharps” and “long bran,” inclusive, 
from 2.39 to 2.58 per cent of nitrogen, or from 14.94 to 16.13 per 
cent of albuminoids (in the mean* 15.54 per cent). 
* T regret that my ignorance as to the meaning of the technical terms employed 
by English millers prevents me from placing these determinations in the table which 
has been given above. The following is a statement of the results of Messrs. Lawes 
and Gilbert, as set forth on pages 30 to 32 of their pamphlet. 
Per cent in the several products. 
Per cent 
Kinds of mill products. crypt apedeg ‘ 
from the air- Of ash, Of nitrogen. Be cap 
dried grain. ; 
Flour from lst wire . 51.2 0.71 1.63 10.19 
Flour from 2d wire. . 24.8 0.74 1.69 10.56 
Flour from 3d wire 1 Ay 0.82 1.78 11.13 
EE 1.6 1.04 1.86 11.63 
Fine sharps or middlings 3.3 2.19 2.21 13.81 
Coarse sharps 33 3.93 2.58 16.13 
Fine pollard . 1.8 5.46 2.44 16225 
Coarse pollard 6.7 6.56 2.42 15/13 
Long bran . . 5.0 7.14 2.39 14.94 
Loss “os 0.6 ace eat 
It is noteworthy that the highest proportion of nitrogen was found, not in the very 
coarsest kinds of bran, but in the somewhat finer grade called “ coarse sharps.” 
Messrs. Lawes and Gilbert remark in this connection that “ the indications of the 
figures are consistent with such observations as have been recorded regarding the 
structural composition of wheat-grain, it being stated that the greatest concentra- 
tion of nitrogenous compounds is immediately below the pericarp itself, and we 
should expect that the longer bran would have less of the more internal matters 
adherent to it.” To which may be added the fact, explained further on, that the 
wheat used for this set of experiments was of such character that it permitted an 
VOL. I. 5 
