trt/ '.'■^v, ' -*+, '-VT^ Bulletin No. 45. li-S. 'ARTMENT OF AGRICULTURE. AGRICULTURAL il division of chemistry. LIBRARY, UNIVERSITY —OP- CALIFORNIA. ANALYSES OF CEREALS COLLECTED AT THE WORLD'S COLUMBIAN EXPOSITION, A^'D COMPARISONS WITH OTHER DATA. BY HARVEY V>/. WILEY, Chief of the Division of ChemistJiy. WASHINGTOI!^: GOVERNMENT PRINTING OFFICEc 1895. Bulletin No. 45. U. S. DEPARTMENT OF AGRICULTURE. DIVISION OF CHEMISTRY. ANALYSES OF CEEEALS COLLKCrrED AT THK WORLD'S COLUMBIAN EXPOSITION, AND COxMPARlSONS WITH OTHER DATA. BY HARVEY W. WILEY, Chief of the Division of Ciiemistky. WASHINGTON: OOYERNMENT PRINTING OFFICE. 1895. Digitized by the Internet Archive in 2007 with funding from IVIicrosoft Corporation http://www.archive.org/details/analysesofcerealOOwilerich LETTER OF TRANSMITTAL. U. S. Department of Aoriculture, Division of Chemistry, Washington, D. C, April 17, 1895, Sir: I submit for your inspection a compilation of analyses of typi- cal cereals exhibited at the World's Columbian Exposition, and request that it be published as Bulletin 45 of the Division of Chemistry. Kespectfully, H. W. Wiley, Chemist Hon. J. Sterling Morton, Secretary. 3 CONTENTS. Page. Preparation of the samples 8 Determination of moisture g Determination of ash 8 Determination of ether extract 8 Alternate method for ether extract 8 Estimation of nitrogen 8 Reagents 8 Apparatus 9 Manipulation 10 Moist gluten 10 Dry gluten 10 Crude fiber '. 10 Notes on methods of analysis 11 Description and analyses of barley 13 Notes on analyses of barley 16 Buckwheat 19 Description and analyses of buckwheat 20 Notes on analyses of buckwheat '. 21 Maize (Indian corn) 22 Description and analyses of maize 23 Notes on analyses of maize 25 Oats 26 Description and analyses of oats 27 Notes on analyses of oats 30 Rice 31 Description and analyses of rice 32 Notes on analyses of rice 34 Rye 35 Description and analyses of rye 36 Notes on analyses of rye 38 Wheat 39 Description and analyses of wheat 40 Discussion of wheat analytical data 49 Characteristics of the wheat grain 51 Mean data calculated from the analyses of samples exhibited a't the World's Columbian Exposition 53 Approximate typical composition of domestic samples taken frcm the data given in the preceding pages 53 5 L TYPICAL CEREALS COMPOSITION OF CEREALS EXAMINED FOR THE JUDGES OF AWARDS AT THE WORLD'S COLUMBIAN EXPOSITION. By direction of the Secretary of Agriculture, the Division of Chem- istry i)laced at the disposal of the authorities of the World's Columbian Exposition the laboratory at Jackson Park, Chicago, for the purpose of assisting in the determination of the value of food products in competi- tion for awards. Early In July of 1893 the author was directed to take charge in person of this work, and to assist the judges in their labors in every possible way. For some reason the committee of jurors on cereal products did not get to their work as promptly as was expected. Instead of having the samples ready for analysis the latter part of July, it was not until September that .the analytical work could be begun. The number of samples, therefore, wliich could be examined was very much less than had been expected. In addition to the regular force of the Division of Chemistry detailed for the work, the valuable assistance of one of the jurors, Mr. Frank T. Shutt, chemist of the experimental farms at Ottawa, Canada, was secured in the laboratory. On account of the late date at which the analytical work was com- mencedjit was found impracticable to do the whole of it at the Chicago laboratory. An arrangement was therefore made with the jurors to use only certain data of the analyses in giving the awards. By this arrangement the analyses were to be finished in the laboratory at Wash- ington. The data which were submitted to the jurors, and which were determined in the laboratory at Chicago, were the weight of 100 kernels, the percentage of moisture, the percentage of albuminoids, and the per- centage of ash; while the data which were obtained at the Washington laboratory subsequently were the percentages of dry and wet gluten in the wheat and wheat flours and the percentages of ether extract and the fiber. The starches and other carbohydrates were calculated in the usual way by diflerence. The methods of -analysis pursued were, with one or two minor changes not affecting the results except in the way of securing more 7 rapid work, tliose adopted by tlie Association of Official Agricultural Chemists. Inasmuch as many who will receive this bulletin do not have access to these methods, they are given below : PliEPAKATIOX OF THE SAMPLES. Samples of cereals are ground in a small mill nntil tbey jiass a sieve witli a half- millimeter mesh. DETERMINATION OF MOISTURE. Two grams of the substance in a flat-bottomed aluminum dish are dried for five hours at the temperature of boiling water. Experience has shown that after this time no further loss of weight takes place. DETERMINATION OF ASH. Char from 2 to 3 grams of the substance and burn to whiteness at the lowest pos- sible red heat. If a white ash can not be obtained in this manner, exhaust the charred mass with water; collect the insoluble residue on a filter, burn, add this ash to the residue from the evaporation of the above aqueous extract, and heat the whole to a low redness till the ash is white. DETERMINATION OF ETHER EXTRACT. Extract from 2 to 3 grams of the substance dried as for the determination of the moisture, with anhydrous and alcohol-free ether, for sixteen hours. Dry the extract, by exposure to the full heat of boiling water, to constant weight. ALTERNATE METHOD FOR ETHER EXTRACT. In determining hygroscopic water, as above, continue the drying until the loss of weight in thirty minutes is reduced to 1 milligram or less; extract the dried sub- stance for sixteen hours as directed, dry again, and give lose of weight as ether extract. Anhydrous ether. — To prepare the anhydrous alcohol-free ether required for estima- tion of fat, take any of the commercial brands of ether, wash with two or three successive portions of distilled water, add sticks of solid caustic soda or potash nntil most of the water has been abstracted from the ether. Carefully cleaned metallic sodium, cut into small pieces, is now added until there is no further evolu- tion of hydrogen gas. The ether thus dehydrated must be kept over metallic sodium, and should be only lightly stoppered in order to allow any accumulating hydrogen gas to escape; and it may be drawn off with a pipette as required. ESTIMATION OF NITROGEN. REAGENTS. (1) Acid. — (a) Standard hydrochloric acid, the absolute strength of which has been determined by precipitating with silver nitrate and weighing the silver chlorid, as follows : To any convenient quantity of the acid to be standardized add a solution of silver nitrate in slight excess and then 2 c. c. of pure nitric acid of 1.2 sp. gr. ; heat to the boiling point, and keep at this temperature for some minutes, but without violent ebullition, and with constant stirring, until the precipitate assumes the granular form. Allow to cool somewhat, and then pass the fluid through the asbestus. Wash the precipitate by decantation, with 200 c. c. of very hot water, to which have been added 8 c. c. nitric acid and 2 c. c. dilute solution of silver nitrate containing 1 gram of the salt in 100 c. c. of water. The washing hy decantation is performed hy adding the hot mixture in small quantities at a time, and heating up the precipitate well with a thin glass rod after each addition. The pump is kept in action all the time, but to keep out dust during the washing the cover is only removed from the crucible when the fluid is to be added. Put the capsule and precipitate aside, return the washings once through the asbestos so as to obtain them quite clear, remove them from the filter and set aside to recover excess of silver. Rinse the receiver and complete the washing of the precipitate with about 200 c. c. of coltl Avater. Half of this is used to wash by decantation, and the remainder to transfer the precipitate to the crucible with the aid of a trimmed feather. Finish washing in the crucible, the lumps of silver chlorid being broken down with the glass rod. Remove the second filtrate from the receiver and pass about 20 c. c. of 98 per cent alcohol through the precipitate. Dry at 140^ to 150°. Exposure for half an hour is found more than sufficient, at this temperature, to dry the precipitate thoroughly. Or (&) standard sulphuric acid the absolute strength of which has been deter- mined by precipitation with barium chlorid and weighing the resulting barium sulphate. For ordinarj^ work half normal acid is recommended, i. e., acid containing 18.2285 grams of hydrochloric acid or 24.5185 grams sulphuric acid to the liter; for work in determining very small amounts of nitrogen, one-tenth normal acid is recommended. In titrating mineral acids against ammonia solutions, use cochineal as indicator. (2) Standard alkali, the strength of which, relative to the acid, has been accurately determined. One-tenth normal ammonia solution, i. e., containing 1.7051 grams of ammonia to the liter, is recommended for accurate work. (3) Sulphuric acid, specific gravity 1.84, free from nitrates and also from ammo, nium sulphate, which is sometimes added in the process of manufacture to destroy oxids of nitrogen. (4) Metallic mercury or mercuric oxid, prepared in the wet way. That prepared from mercuric nitrate can not be safely used. (5) Potassium permanganate finely pulverized. (6) Granulated zinc, pumice stone, or 0.5 gram of zinc dust is to be added to the contents of the flasks in distillation, when found necessary, in order to prevent bumping. (7) Potassium sulphid. — A solution of 40 grams of commercial potassium sulphidin 1 liter of water. (8) Soda. — A saturated solution of sodium hydrate free from nitrates. (9) Indicator. — Solution of cochineal prepared as follows : Tincture of cochineal is prepared by digesting and frequently agitating 3 grams of pulverized cochineal in a mixture of 50 c. c. of strong alcohol with 200 c. c. of distilled water, at ordinary temperatures, for a day or two. The solution is decanted or filtered through Swedish paper. APPARATUS. (1) Ejeldahl digestion flasks of hard, moderately thick, well-annealed glass. These flasks are about 22 cm. long, with a round, pear-shaped bottom, having a maximum diameter of 6 cm., and tapering out gradually in a long neck, which is 2 cm. in diameter at the narrowest part, and flared a little at the edge. The total capacity is 225 to 250 c. c. (2) Distillation flasks of ordinary shape, of 550 c. c. capacity, or preferably flasks of the same capacity of well-annealed glass and of pear-shaped bottom, for both diges- tion and distillation, fitted with a rubber stopper and a bulb tube above to prevent the possibility of sodium hydrate being carried over mechanically during distillation. The bulbs are about 3 cm. in diameter, the tubes being of the same diameter as the condenser and cut off obliquely at the lower end. The bulb tube is adjusted to the condenser by a rubber connection. 10 MANIPULATION. (1) The digestion. — From 0.7 to 3.5 grams of the substance to be analyzed, according to its proportion of nitrogen, are brought into a digestion flask with approximately 0.7 gram of mercuric oxid or its equivalent in metallic mercury and 20 c. c. of sulphuric acid. The flask is placed in an inclined position, and heated below the boiling point of the acid for from five to fifteen minutes or until frothing has ceased. If the mix- ture froth badly, a small piece of paraffin may be added to prevent it. The heat is then raised until the acid boils briskly. No further attention is required till the contents of the flask have become a clear liquid, which is colorless, or at least has only a very pale straw color. The flask is then removed from the frame, held upright, and, while still hot, potassium permanganate is dropped in carefully and in small quantities at a time till, after shaking, the liquid remains of a green or purple color. (2) The distillation. — After cooling, the contents of the flask are transferred to the distilling flask with about 200 c. c. of water, with a few pieces of granulated zinc, pumice stone, or 0.5 gram of zinc dust when found necessary to keep the contents of the flask from bumping, and 25 c. c. of potassium-sulphid solution are added, shaking the flask to mix its contents. Next add 50 c. c. of the soda solution, or sufficient to make the reaction strongly alkaline, pouring it down the side of the flask so that it does not mix at once with acid solution. Connect the flask with the condenser, mix the contents by shaking, and distil until all ammonia has x^assed over into the stand- ard acid. The first 150 c. c. of the distillate will generally contain all the ammonia. This operation usually requires from forty minutes to one hour and a half. The distillate is then titrated with standard alkali. The use of mercuric oxid in this operation greatly shortens the time necessary for digestion, which is rarely over an hour and a half in case of substances most diffi- cult to oxidize, and is more commonly less than an hour. In most cases the use of potassium permanganate is quite unnecessary, but it is believed that in exceptional cases it is required for complete oxidation, and in view of the uncertainty it is always used. The potassium sulphid removes all the mercury from the solution, and so prevents the formation of mercur-ammoninm compounds which are not com- pletely decomposed by soda solution. The addition of zinc gives rise to an evolu- tion of hydrogen and prevents violent bumping. Previous to use the reagents should be tested by a blank experiment with sugar, which will partially reduce any nitrates that are present, which might otherwise escape notice. MOIST GLUTEN. Place 10 grams of the sample in a porcelain disli and moisten with from 6 to 7 c. c. of cold water, knead, and allow to stand for an honr. Work into a ball, being carefnl that none of the material adheres to the dish. Holding the mass in the hand knead it in a slow stream of cold water until the starch and all soluble matter are washed out. Place the ball of gluten thus formed in cold water and allow to stand for one hour; remove from the water, press as dry as possible between the hands, roll into a ball, and weigh in a flat-bottomed dish. DRY GLUTEN. After weighing place the ball of moist gluten in the drying oven at a temperature of boiling water for twenty-one hours; cool and weigh. CRUDE FIBER. The residue from the ether extract may be used for this determina- tion. To this residue in a half liter flask or beaker add 200 c. c. of boiling 1.25 per cent sulphuric acid. Continue the boiling for thirty minutes. 11 filter, wash thoroughly with boiling water till the washings are no longer acid ; remove the substance from the filter into the same beaker with 200 c. c. of hot 1.25 per cent solution of sodium hydrate, free of sodium carbonate; boil for thirty minutes, filter through a gooch and wash with boiling water till the washings are neutral; dry to constant weight and incinerate after weighing. The loss in weight by inciner- ation will give the quantity of crude or indigestible fiber. The most convenient filtering material for the first filtration is line linen, although any other method which secures a clear filtrate and rapid work may be used. The strength of the solutions of acid and alkali should be accu- rately determined by titration. NOTES ON MEIHODS OF ANAI.YSIS. The total albuminoids are obtained by multiplying the percentage of nitrogen found by 6.25. The starch and soluble carbohydrates, includ- ing all bodies soluble in the reagents employed, are obtained by difier- ence — that is, the sum of the moisture, ash, ether extract, albuminoids, and crude fiber subtracted from 100. The percentage of starch in this material varies largely with different cereals and even with different samples of the same cereal, but inasmuch as all these carbohydrate bodies are supposed to have almost the same food value no attempt has been made to separate them. In regard to the slight variations from standard methods which are mentioned above, the only one of importance is that referring to the determination of fiber. It is found in our experieace here that heating in beakers covered with watch glasses is quite as efficient as the method prescribed by the association, and where so many samples are to be examined the greater speed which is secured by doing away with the process of directing a current of air on the foaming mass while boiling is a matter of considerable importance. Another variation from the official method was in the determination of moisture. At Chicago no facilities were afforded for the determina- tion of moisture in a current of hydrogen. ExiDcrience has shown that there is practically no difference in the analytical data secured on sam- ples dried in the open air, in a partial vacuum and in a current of hydro- gen, and for this reason the drying in the air, which is so much more easily accomplished, has been followed. The methods used for moist and dry gluten have not been adopted by the Association of Official Agricultural Chemists. They are the processes which are used in this laboratory and which have given us satisfactory results. The determination of moist and dry gluten can not in any sense be regarded as an exact analytical process. For millers' imrposes, however, the numbers have considerable value, showing the comparative percentage of glutinous matter in the different samples. For obvious reasons the determination of dry and moist gluten was confined to samples of wheat and wheaten flour. 12 The data which were used by the judges in determiniug the value of a given sample were the percentage of moisture, the percentage of ash, and the percentage of albuminoids. Inasmuch as it was not possible to determine the ether extract and indigestible fiber in the time at our disposal the average content of these constituents in the several cereals under examination was assumed to be that found in previous work of the division, and these average data were also considered in the deter- mination of awards. For food values for comparative purposes, it was assumed that the albuminoids and fats were two and one-half times as valuable as the carbohydrates and the total comparative value of each sample for food purposes was determined by multiplying the percentage of carbohydrates by one and the percentages of albuminoids and fats each by 2.5 and taking the sum of their products. It was considered that these were sufficient data for the purposes of the jury of awards. In the following tables will be found the analytical data obtained. The albuminoids were determined by Messrs. T.'C. Trescot and F. T. Shutt. The moisture and ash were determined by other assistants in Chicago. The ether extract was determined by Mr. J. 8. Carman, the insoluble fiber by Messrs. Krug and Trescot, and the moist and dry glutens by Mr. T. C. Trescot. For convenience of reference the means of the analytical data obtained are compared with those secured in the previous work of this Division and which were published in Bulletins Nos. 1, 4, and 9. These bul- letins are now out of print and this tabulation of the mean data will be of especial use to workers who are unable to consult the original data. Comparisons are also made with the mean data of cereal analyses contained in the Bulletin No. 11 of the Office of Experiment Stations compiled by Jenkins and Winton. To complete as far as possible a tabular view of our present knowledge of the composition of cereals the mean data given by Konig and Dietrich in their compilation of the analyses of foods have been used. In the data from Konig and Dietrich given in the tables of means, the Ijercentages of moisture in each case are as found by weighing. For purposes of comparison, however, the other data are calculated to the water content of the general mean given in the first number of the series. g-2 13 5i -^ (MC^I(M(M!M(Me50 o o o O O O O ^ a Ph o S -I s d . o 1-5 r^ 2^. CO->*lO«Ot»OOOSO»H cococceoeococO'^Tji P^ tO(MCO(MCO«C>t-OSO r^ooooososooorH 14 §1 . «0 C3 > 00 00 toco « t-lft OC^OCO-HW lO in ift lO ■^ i-H CO ^ CO ^ OOO t-! OOrH, 9^ :3 c 05 ^ nco Snco t» l0©«0lftt-0 OS rHlft t-COlft-H 00 I CO © N I- CO ao O OOX OS in r^ f, -n IM(MOC* Tji tI* Ift' »o ri 1§ So E S == 9 ^ a o pa ^ o o o o o rSS Tj ^O 'O TS 'rt ccE 6^^. *^;^ ^g'^ ^iS CO ■*lftOt>00 Ift Ift ift ift ift lO Ift CO O (M CO ■<*< 00 00 OS OS OS OS t-© © O t-oso>o» C«noooot:~t>mco 'roiciniriift'^-^ini.oiriininiAiniriinirtift O O te ^H ;-l 1> 6 6 g 2^m;5' ^'O ^ o s. f- 35 ^ c3 "es ;S«c8cS 3 51 as ;-i CfjS ® .'9 i-^ oj a J5 a)5« is O C bX)3 o « "C O "^ 5 "C © --2 '^ - y OHM a Srrfpq as sl I « W c2 a a C3 o' o 1 •* CO (N 00 OS • oorHiMMC^oici(?icot^t-ooco»niomo t- C- t- 00 CO 00 00 00 < ) 00 CO 00 00 t:~ t- t- I 16 NOTES ON ANALYSES OF BARLEY. The total number of samples examined, grown in tlie United States, was 32. The mean composition of all the samples was as follows: The weight of 100 kernels, 4.192 grams; moisture, 10.80 per cent; albuminoids, 10.69; fat or ether extract, 2.13 per cent; indigestible or crude fiber, 4.05 per cent;* ash, 2.44 per cent; starch, sugar, and other digestible carbohydrates, by difference, 69.89 per cent. A tabular comparison of these averages with those obtained in pre- vious examinations by the Department (Bulletin No. 9, Div. of Chem- istry) and compiled by Jenkins and Win ton (Exp. Sta. Bull. jS^o. 11), will be of interest. Samples pre- World's Co- viously Samples col- lumbian analyzed in lated by Exposition Division of Jenkins and samples (32). Chemistry (60). Wintou (10). Weight of 100 kernels grams 4.192 3.482 per cent.. Moisture 10.80 . 6.53 10.90 Albuminoids :...do.... 10.69 11.33 12.40 Ether extract do.... 2.13 2.68 1.80 Indigestible fiber do.... 4.05 3.80 2.70 Ash do.-.. 2.44 2.89 2.40 Carbohydrates, by difference do.... do.--. 69.89 72.77 69.80 Total 100 100 100 The greatest point of difference between these analyses and those made in former years is found in the percentage of moisture. It is difficult now to reconcile the discrepancy, but it appears that the differ- ence makes a marked contrast, as would naturally be expected, in the other data, raising as a rule all of the other constituents m proportion as the water diminishes. The difference in the weight of the kernels is also marked, and this is due to the fact that naturally the finest and plumpest kernels would be sent to the Exposition. This and the dimin- ished amount of water in the former samples examined are sufficient to account for the larger average weight of 100 kernels as exhibited at the Columbian Exposition. In a barley the two most important characteristics for brewing pur- poses, aside from the diastatic action of malt, are the percentages of carbohydrates, principally starch, and of the albuminoids. In the three classes of barleys examined, as indicated in the above table, the carbo- hydrates reduced to water-free basis are 78.26 per cent, 77.85 per cent, and 78.34 per cent, respectively j and the albuminoids 11.97 per cent, 12.12 per cent, and 13.92 per cent, respectively. It is seen, therefore, that there is not a very great difference in the averages of the three different classes when reduced to a water-free basiS; save in the higher percentage of albuminoids in class three, 17 The weight per bushel and the yield per acre in all eases were given by the exhibitors, aud the evidence substantiating the statements made was not communicated to this division by the judges of awards. In resi^ect of extremes of variation, the following data will be of interest: In the United States the largest grains of barley were grown in Washington and the smallest in Kansas. In moisture the largest per- centage was found in a New York sample, viz, 12.96, and the smallest in a sample from Pennsylvania, viz, 8.02. In Canada the maximum and minimum i)ercentages found were 13.61 and 9.15, respectively. Among foreign exhibits the highest percentage of moisture, viz, 13.25, was found in a sample from the Argentine Eepublic, and the lowest, viz, 11.67, in a sample from Spain. The comparisons of the other constitu- ents of the barley in regard to maxima and minima and means can be seen with sufficient detail in the following table: Table of maxima, minima, and means. Weight of 100 kernels. Moisture.' Al^".'-'- Ether extract. Crude fiber. Ash. Carbo- hydrates. Domestic : ]i^a,xinia . . . . Orams. a 5. 249 /3.190 4. 192 5.897 3.856 5.262 j 5. 731 A; 4. 016 5.007 Per cent, b 12. 96 h 8. 92 10.80 13. 61 9.15 11.96 k 13. 25 • jll.67 12.01 Per cent. c 13. 83 i8.32 10.69 11.20 9.28 10.57 k 11. 90 A; 8. 58 10.49 Per cent. d 2. 42 &1.89 2.13 2,44 .56 2.06 A; 2. 21 A; 1.05 2.01 Per cent. C5.62 fir 1.57 4.05 5 3.60 4.10 j 4. 50 A; 3. 77 4.11 Per cent. /2.95 g 1. 65 2.44 2.68 1.88 2.41 A; 2. 91 j 2. 40 2.43 Per cent. g 73. 47 /66.75 69 89 Minima Means . Cauada: 71 03 Minima - •••.... 67 42 68 90 Foreign : M axima j 70. 23 k 67. 42 Means ....... 68 97 a Washington, d Minnesota. cr Utah. j Spain. b New York. e Indiana. h Pennsylvania. k Argentine Eepublic. c Michigan. / Kansas. i Illinois. For a more detailed description of the composition of barley the results of some former work in the Division of Chemistry may be cited (Bulletin No. 9, p. 77) : Number of analyses 14 Water per cent.. 6.47 Ash do . . . 2. 87 Oil „ do... 2.67 Sugar * do - . - 7. 02 Dextrin and soluble starch do . . . 3. 55 Starch do. .. 62. 09 Albuminoids soluble in 80 per cent alcoh ol do . . . 3. 66 Albuminoids insoluble in 80 per cent alcohol do . . . 7*; 86 Indigestible fiber do.. . 3.81 406— .Ko. 45 2 18 The following means are given by Konig-Dietrich for barleys from different countries: Miscellaneous Middle.and north Germany Southern and western Germany Austria Hungary North Russia South Russia England and Scotland France Sweden and Norway Denmark Turkey Africa North America Hulled barleys grown in United States (Bull. 9, p. 75) Num- ber of analy- ses. 263 120 185 105 45 9 12 51 62 23 3 25 15 101 15 Water. Fer cent. 14.05 *14. 92 15.84 14.38 14.70 13.83 13.81 16.01 14.97 14. 71 15.66 12.40 12.76 ■ 7.01 Albu- minoids. Per cent. 9.71 9.88 9.62 9.02 9.39 10.40 12.71 9.80 9.08 9.35 8.98 8.78 8.98 10.48 11.77 Oil. Carbohy- drates. -*er ct. 1.89 1.80 2.30 1.87 2.48 2.17 1.64 1.82 1.74 2.42 2.66 Per cent. 65.75 66.75 64.84 67.13 67.77 64.45 65.43 71.19 71.12 75.53 Indi- gesti- ble fiber. Per ct. 5.76 4.77 6.70 5.53 3.95 6.84 7.31 Ash. Pr ct. 2.16 1.96 3.47 2.20 2.36 2 2.15 2.04 2.18 * In this and the following numbers the mean percentages of water found are given, but the other data are calculated to the basis of the percentage of water in the first instance, viz, 14.05. A typical unliulled American barley should have approximately the following composition : Per cent. Moisture 10.85 Albuminoids , 11. 00 Oil 2.25 Indigestible fiber 3. 85 Ash 2.50 Digestible carbohydrates 69. 45 In a general comparison of the sami^les exhibited at the World's Columbian Exposition it is seen that the average data obtained repre- sent very nearly the mean composition of barleys the world over. They show decidedly more moisture than those formerly examined by the Division of Chemistry, but less than the majority of foreign barleys as quoted by Konig. Kepresenting as they do the i:)resumably typical barleys and the best of their classes their composition, as revealed by the analyses given, maybe taken as a standard of comparison for barleys in general. No attempt was made in the analyses to determine the comparative value of the samples for brewing purposes, and this can not be well determined by chemical analysis alone. Some authorities object to barleys rich in albuminoids for brewing purposes, but, inasmuch as the nutritive value of a beer depends largely upon its percentage of albu- minoid matter, it is not readily seen how the objection can hold from a dietetic point of view. On the other hand, beers which have a high content of proteid matter are more difficult to preserve in a bright, sparkling condition than those whose nitrogenous content is low. The choice therefore of a barley for brewing i^urposes must depend largely on the judgment of the brewer as to the purposes for which the beer is to be used. There is no reason to suppose that the barleys grown m 19 the United States would prove inferior to those of other countries, pro- vided the varieties best suited to beer manufacture were cultivated and properly developed. Climatic and soil conditions, as well as methods of fertilization, would undoubtedly have a tendency to vary the com- position of the crop, but by judicious choice among the barleys rich or poor in albuminoids or other constituents the scientific brewer can undoubtedly secure a mixture which will satisfactorily meet the demands of his customers. BUCKWHEAT. But few samples of this cereal were offered for analysis, and these were wholly of American origin. The whole number embraced 7 sam- ples from the United States and 3 samples from Canada. The com- position of the samx)les and the mean composition of all are shown in the table on the following page. 20 MtO ^(M to s ■«nco 3 CO to to t- to 1 ■<* ) • ^ .X(MO iH lO .-100 •>* CO osoo CO CO II CO ^'s CO ci c. ^ J3 ■k^OS ^ to CO in o -*co § C5 I-^OSt* u b 1 ^ wososooco 00 05 t^(M 00 Ift to OS t- •r. ^.... ■^ '"' r-5 W '"' ""* .-,-HrH r-1 1-H 1 ® . ■«oioMin 00 t- St^ <5 tf> ost-ffq to T^ 11 «t>i-lO-<*< o in to t- ot-to 1 "^ |»:;S2 ^ OS C5r- o o csod c 1 "^ '^ 1 II tooeowM 09 o> lift MICOOO CJ II » 1 ^eoioojifl CO l« •^ osoco 11 * 1 s'2 j3o Vi-^rHrH C ^ ^ f 0-05 OS 1 . © Or-5^ ^ II o ^« ^^^^^ _1 1 1 r 1 ^..H r ^ »n Ift CI ■to Ift 1 s^s 1 (NCO'C o- ll '-' eft to c4 1 1 (M CO '"' ^rH h III oSggowg ^ S II lis 2 III IT lis 1 CO CO OS !! O 1 ®«t- s g M CO D5 CO CO CM- COCO CO CO c4co?3 (M CO N°^ 125 S -3 ^ sg 1 a 1 2^.© 1 '«^ CO CM p^l i ll "^ • aj • -(J.S43 ^ i tA ||| 1 1 o g^^g % ^ •a 1 S p. o != 1 cerS cs :;i c3 E3 ei hjOJi-s CO f^ PQ >-i ^ § : 1 M <» .2 tn t-5 >> fH -iS ) I 1 ^ a % t i s C3 -< ■ : ; \ ; • ^ ! 2 : S : 1 i S^'^.? ^- a ■Co ! • ® b-^ lO r-IC^ CO-*© ^ o o e3 13.00 ell. 75 12.15 13.14 12.12 12.69 12.60 14.12 12.31 Albumi- Ether noids. I extract. I Per cent. all. 90 6 9.19 10.75 11.38 10. 94 11.12 10 11.32 10.86 Per cent. a 2. 43 61.74 2.11 2.62 1.31 1.93 2.20 2.61 Crude fiber. Per cent. a 12. 45 C9.57 10.75 10.77 8.70 14.32 10.57 Ash. Per cent. 62.23 a 1.63 1.89 1.94 1.57 1.73 2 2.77 1.85 Carbo- hydrates. Per cent. 6 64.14 a 61. 01 62.33 62.96 62.06 62.36 64.50 54.86 62.34 a Indiana. 6 Minnesota. c Michigan. Comparing the analyses made with those given by Konig and Die- trich we find again that in the foreign samples the percentage of water is very much higher than in those of domestic origin. The indigest- ible fiber is also markedly higher and, as a consequence of the high percentages of moisture and indigestible fiber, the digestible carbo- hydrates are remarkably low. Buckwheat is a cereal which has received little attention from analysts, and the data at hand for comparison are therefore limited. A typical American buckwheat should have approximately the follow- ing composition: Weight of a hundred kernels, 3 grams j moisture, 12 22 percent^ albuminoids, 10.75 percent; oil, 2 percent; indigestible fiber, 10.75 per cent; asli, 1.75 per cent; digestible carbohydrate's, 62.75 per cent. MAIZE (INDIAN CORN). For some reason tlie number of samplesof maize offered for analysis by the judges of awards was very small, and the great maize-producing States of Illinois, Iowa, and Missouri, as well as many ^hers, are not represented at all in the samples analyzed. The few samples which were received, however, were of very fine quality and may be taken as fairly representative of the best maize products of the localities repre- sented. The former work of the Department in the analysis of samples of maize is very comprehensive. The bulletins in which the results of these analyses were printed — viz, ISTos. 1, 4, and 9 — liave had a wide circulation, and have been taken as containing the data necessary to form an estimate of the character of the maize products of this country. Tlie deficiency, therefore, in the samples offered for analysis at the World's Columbian Exposition can be supplied by referring to the analyses made at a former period. This deficiency is not due to any lack of samples which were on exhibition, but simply to the failure of the judges to deliver the samples for examination. By reason of the fact that it was imi)ossible to make an analysis of all the samples exam- ined by the judges, it was deemed best by them to select only those which were peculiarly typical. While this was practiced with other cereals with reasonable success, for some reason they failed to apply this rule in the case of the samples of maize, and therefore the largest maize- producing regions of theUnited States are unrepresented. The detailed analyses of the samples delivered to the chemical laboratory follow. 23 C 02 S3 £ 3 :::3 « 2fe 11^ 0(M *J2^ (M •^ .-I rH in (N ^ eO CO -^ 05 W CO C<5 rH rt rH (M t-l CI C^ O OO -^ CS (M i-i (M 00 (M 05 05 CO (M CO CO TT (M* Co' -^ rji" -^ QooooodCiOdO \ a (M lo 00 o in o 00 c: CO o 00 T-H «> m (M* o o ai © o OS ' in O 00 CJ o 2 w ^ w - ^-2 !» o" g o o o 2 '^ J .SS '^ '« '« O O .-I T-l -^ -^t !N ^ r^' «D CC i-H CO t~ 00 00 O ® S © ^ ? r «© Cl CO -* 05 CO CO CO in to t~ CO (N 05 o ^ Tfi -*■ -qi' -^ CC' ■<^' CO CO 00 1> o in irt CO CO (M CO m 00 t- O O 05 OS d O 00 00 O t- IM rH -* in 00 in rH r-l rH t- O 05 d d rH r-J rH rH 00 O CO CO to 1 on CO in in •2.2-2 a -S^'W 02 H C ?:; fc< o Q c8 • (Co fltj ^ H C« O CO rH (M CO -«ll rH (M rH rH r-i r-t JOlCOt^tO ( ■«1< to 05 rH (M CO in -^ ■"If 03 c^ (M ca (M ^ T»( in to to to to O 00 •»*< (M t~ Cl ■ 100 to t^ to ■ « °e .°? <=? p 2 in in in in in in ( 24 Carbo- hydrates. Per c«. 68.78 fi8. 02 5 s ? S 'Si ^ z Jr "S < 5- r-irH t- 1 S ! ^ 5 is r is r Is r § t II S -* 1 s 52 i ^ t 1 ^ 1 :§ ci o 1 = r ti a> S^ o t^ § ■sCS ^"1 lis CC 1 si s |i - 1- i\ . 1 1 1 1 ^1 .«: — 00 ! J 1 i i 1 ^ c "e E- u •§3 6 1 ! 'i -< c a i 0 s 1 « -5 IS i 1 a i i^ li a ■ c n ca "a ip SS S '^ Bureau of awards No. C g ^ i 25 NOTES ON ANALYSES OF MAIZE. Ill regard to the more important constituents, tlie chief variations noted in the domestic products are as follows : In regard to moisture, both the largest and smallest content were found in samijles from Indi- ana. In regard to the size and weight of the kernels, the finest sample was from Kentucky, in which each grain weighed nearly half a gram. The smallest reported Avas a Wisconsin sami^le, but this being one of pop corn could not be compared with the others. The next smallest sample was from. Indiana, 100 kernels weighing only 33.045 grains. In albuminoids Kentucky furnished the saini;)le having the largest quantity and Indiana the smallest. A sample from Kentucky contained the highest percentage of oil and one from Indiana the lowest. The extreme variations in other constituents can be seen from the table below. Of the foreign exhibits, the sample containing the heaviest and largest kernels was from New South Wales, and the one containing the smallest and lightest from Bulgaria. In moisture the Bulgarian sami)le occupied first pos ition and one from New South Wales the last A samx^le from the Argentine Reimblic contained the largest percent- age of albuminoids and one from New South Wales the smallest. A sample from New South Wales had the highest and one from Bulgaria the lowest content of oil. Following is the table of comparisons of maxima, minima, and means of the samples analyzed from the Colum- bian Exhibition. Tahle of maxima, minima, and means. Domestic com : Maxima Minima Means Foreign corn: M axima Minima Means Means of samples from the United States exhibited at the Columbian Exposition (18 analyses) Means of foreign samples ex- hibited at the Columbian Exposition (2 analyses) Means of former analyses of the Department of Agricul- ture : United States Northern States Southern States Middle West Far West Pacific Slope Jenliins and Winton (208 analyses) Konig — Mean composition of samples from various lo- calities: Miscellaneous origin (137) Italian samples (24) American samples (80) . . . Dent corn (149) Sugar corn (27) Southeastern Europe (19). Southwestern Europe (8) . Weight of 100 kernels. Grams. « 48. 312 c 10. 608 38. 979 e 46. 487 /18. 428 28. 553 38. 979 28. 553 (h) 36. 474 37. 320 40. 659 32. 457 37. 528 27. 900 Moisture Per cent. h 12. 32 Z>9.58 10.93 /12.60 e 10. 43 11.71 10.93 (i) 10.04 9.98 8.96 12. 33 9.50 9.78 10.90 13.35 13.13 10.02 10.14 8.70 14.53 12.47 Albumi- noids. Per cent. air. 55 &8. 58 9.88 £^11.55 e9.80 10.72 10.72 (i) 10.39 10.64 10.95 10.89 10.43 8.14 10.50 9.45 10.26 10.17 9.36 11.43 9.42 8.84 Ether extract. Per cent. a 5. 06 h 2. 94 4.17 e4.85 /4.02 4.51 4.17 4.51 0) 5.20 5.11 4.94 4.97 5.30 6.40 5.40 4.29 3.84 4.78 4.96 7.79 4.13 5.80 Crude fiber. Ash. Per cent. &2 dl 1.71 /2.20 el. 57 1.87 1.71 1.87 0) 2.09 1.41 1.72 2.22 2.47 2.07 2.10 2.29 2.88 1.67 2.21 2.86 2.34 4.16 Per cent. &1.55 a 1.19 1.36 Srl.80 /I. 26 1.54 1.36 1.54 (i) 1.55 1.54 1.37 1.43 1.55 1.48 1.50 1.29 1.95 1.40 1.47 1.81 1.39 I Carbo- hydratet , Per cent. b 75. 07 a 68. 97 71.95 6 71.85 Sr68.02 69.65 71.95 69.65 0) 70.69 71.32 72.06 68.16 70.75 72.13 69.33 67.72 68.63 68.65 62.76 69.37 65.79 a Kentucky. 6 Indiana. e Wisconsin. dNew Hampshire. e New South Wales. Bulgaria . i 1 14. nnfllvses. g Argentine Republic. h 1211 analyses. i 202 analyses. 26 Comparing the means of tlie analyses of American samples with those of foreign origin, we are again struck with the excess of moisture in the foreign samples. In those from southwestern Europe are found 4 per cent more moisture than in samples of domestic origin. Among the samples grown in the United States, those in the Middle West, viz, Iowa, Missouri, Nebraska, etc., contain the largest amount of moisture, while those grown in the arid region have the smallest amount. Of the domestic samples exhibited at the World's Fair it was found that the mean content of water was 10.93 per cent, nearly 1 per cent higher than the mean of former analyses of the Department. The weight of 100 kernels was a little more than that before found, and this is not a surprising fact, inasmuch as it would be natural for exhibitors to send not only the largest ears but also the largest grains to the Exposition. The percentage of albuminoids in the domestic World's Fair samples was surprisingly low, being about 0.75 per cent less than was found in the w^ork done a few years ago. On the other hand, the percentage of digestible carbohydrates was about one point higher than that obtained in the former work. In the above table will be found a convenient comparison of the means of maize analyses from all parts of the world. The typical American maize should have approximately the following composition: Weight of 100 kernels, 38 grams; moisture, 10.75 per cent; albuminoids, 10 per cent; oil, 4.25 per cent; fiber, 1.75 per cent; ash, 1.50 per cent; digestible carbohydrates, 71.75 per cent. OATS. In the United States, oats are used chiefly for cattle food, and the amount devoted to the manufacture of oatmeal is small compared to the total production. For this reason it seemed advisable to make the analyses on the unhulled samples. The high percentage of crude fiber and ash, therefore, which is found in the analytical tables is due to the fact that the hull was ground with the grain. Former investigations of the Department, recorded in Bulletin No. 9, show that the proportion of kernel to the husk for the United States is as 7 to 3. In the Western States the proportion of kernel is relatively higher and in the Southern States relatively lower. One hundred samples of the hulls of oats, representing all parts of the United States, were found to have the following composition : Per cent. Water 5.22 Ash 5.59 Soluble carbohydrates and undetermined 68. 83 Indigestible fiber 17.88 Albuminoids 2. 48 Taking this average composition of the hulls and the proportion of kernel to husk as the basis of computation, it will be possible to calcu- late the average results for each locality in terms of the kernel alone. In the following table are contained the results of the analyses of the World's Fair samples arranged by States and foreign countries : 27 Mm ^ ■^^ ci ® p.: Scom S CO eo •r p ^3 eoeocoriJivieococNMio ift i» o to o p^ CO ® ro t- CO OS 05 ->t 05 (M O O cq(Miccocai-iwct-OSCOffl )©ooNOs CO t- rH O -f . t- CO t~ t^ T«< C o CO «o 00 •o-<*co >CQO0- in lO lA in o 1 ffl t^*f5 >* lOCQOO-* : t-: t-^ »o so CO(NCOT*00<»l 0> t> 05 t- weococo- OOOOIMOOi-l «n cw 03 t- CO 00 ooo in ■>* C~ t^ CO (M ci c^i (M cc" e<5 a> OS 00 o; o t- in 00 I »n ooinot> in toocsi-H rH Co' d — (tJ 1«D OOi-H I OS* iH d OS* t--<*oscooo NCOJ^MCO t>oinco -* p,a 5 2^53 i^cfl^pq cs ^^1 C8 ® 1 ^ H a ^oooScSooo !^ Hfl lis. I -ccsTJ.ai ^- PI 05 .2 'O ^ ! .2 S ^ 2 W;^ ^2' I CQ 05 O tH N CO - 2 * CD-*- C o I O «0 00 t- 00 C^l CO I I- O rt 00 00 OS OS I CO r- 1- t^ t- t^ t- I OS OS OS l>- t>- t^ t^* O -H CO CO OS 28 |2 si (M O CD CO 00 C t- ^ O OS OS O OS tH coco t-in 00 OS t- 00 do 0000 w 00 in o oi -♦< in t^ in m -t .o OS 00 t:~ t- t- in R.-HCOO0 o => o ^ co' ci ira ci CO co t^in coos e^oj 1— t- CO S r-l-* CO CO CO (M CO CO oco rH CO O CO If J CD (N ffi CQ «P4§ ©QOCOC^ ooiooo » io«oiO'*eo TjiinmcoS a s O" O 2 1^ ?l 5*^ ce ?'k;!s| ^ 5"p o o '^ Si- frt o o o o •^ tS -C "0 13 9-S ^.^ u o WH III ^ O O 00 iHIM CO- CM !ooo mcotocotntominiAcoto CO 00 00 T-i t- COM t- O .-lifS CO Ol OS t- ■* co' eo' CO - (MMcocoeoc^icofNca. t-COC^CQOO^^Oi-H o oj cO0SrH eoi:~t~oc5 a' =) ^3 ©CQ a . a ^ PhW gw :3 :o a^a 1 ^-PQ ^ H =s ^ 'fc-^ g § § T' ff)!^ ff) m O 05 eS i^s' Oh © • © © . h- a a IOSO^WCO,-#mCOr-lr-l lr-l(MiM(M(??(MiMeOt>»n oooooooo 30 NOTES ON ANALYSES OF OATS. For comparing the results of tliese analyses with those heretofore made by this Department and in other places the table of maxima, minima, and means is inserted below. Table of maxima, minima, and means. Weight of 100 kernels. Moisture. Albumi- noids. Ether extract. Crude fiber. Ash. Per cent. a 16. 65 6 8.57 12.07 Per cent. C4.37 /2.47 3.46 15.65 8.52 11.39 3.29 2.71 2.92 11.92 3.35 1.38 2.15 9.50 3 10.58 3.29 10. 25 3.29 9.93 11.01 9.18 9.33 3.18 3.23 3.26 2.99 Carbo- hydrates. Domestic oats : Maxima Minima Means Canada: Maxima Minima Means Means of World's Fair sam- ples (72 analyses) Means of samples previously anal.vzedby Department of Agriculture — hulled — (179 analyses) Means of Jenkins and Win- ton (30 analyses) Konig— mean composition of samples from various local- ities : Miscellaneous (377) Middle and north Ger- many (31) Southern and southwest- ern Germany (16) Austro-Hungary (14) France (196)..... United states (22) Grams. a 3. 891 d2.038 2.918 4.253 2.791 3.364 2.995 /i2.507 Per cent, a 13. 02 e7.87 10.06 11. 03 8.52 9.46 6.93 11 Per cent. Per cent. b 15. 05 ' 6 6. 14 d 9. 10 a . 93 12.15 4.33 12.11 12.45 13.39 11.85 13.50 12.11 12.78 10.68 11.83 14.31 11.80 10.66 10.82 11.36 11.41 9.52 10.11 5.56 3.79 4.73 8.14 5 4.99 5.30 5.30 5.84 3.46 6.24 Per cent. d61.44 (7 53.70 58.75 61.98 57.61 58.28 67.09 59.70 58.37 58.23 58.12 56.40 02.47 68.61 a Washington. 6 Kansas. c Wyoming. d Illinois. eOhio. /Pennsylvania. gr Michigan, /i Unbailed. In discussing the comparative results contained in the above table, it will be noticed at once that the samples examined at the World's Fair contained much less water than those reported by Konig. These samples were almost wholly of domestic origin, and thus show that the oats follow the other cereals which have been mentioned in having a less quantity of moisture when grown in the United States. The per- centage of indigestible fiber also appears to be somewhat larger than of other sets of samples. This may be due to the fact that naturally the largest and finest looking kernels would be selected for exhibition and the hulls of these kernels would be correspondingly developed. In the samples formerly examined by the Department of Agriculture we find the same striking deficit in moisture that has been noticed in the other cereals and the consequent increase in the percentage of other constit- uents, notably albuminoids and oil. It must not be forgotten, however, that these samples can not be compared with the other sets in the series, because the hulls of the kernels were removed before the analyses were made. Taking into consideration all the data at hand, it may be said that the typical oats of the United States maybe described as follows: One hundred kernels of the unhulled oats Avill weigh 3 grams and will consist of 2.1 grams kernels and 0.9 gram hulls. The sample would contain in its normal state 10 per cent of water, 12 per cent of albumi- 31 noid matters, 4.5 per cent of fat, 12 per cent of indigestible fiber, 3.5 per cent of ash, and 58 per cent of starch and other soluble carbohydrates. RICE. It is rather difficult from the data accessible to draw any valuable conclusions in regard to the composition of rice. This cereal may reach the analyst in three different states, viz, unhulled, hulled, and polished. He may also have occasion to examine the broken fragments produced in polishing and hulling, the waste in manufacture, rice bran, and other products. The most important of these products are the unhulled and polished rice — in the one case the product as it comes from the thrasher and in the other as prepared for the kitchen. The number of samples of all kinds delivered by the judges for analysis was only 28, of which only a few were domestic samples. The composition of these samples, arranged by classes and countries, is shown in the table on the following page. 32 I i ^ 1 ". II r=5 Si in C3 5C ?? w 2 tig fin s •^ M 1" t^S r IM ift 1 2 S s II 3 :3! ^. t^ CO « « IS ^ i 00 00 ! 00 5 1 00 1 CO oo" s t^ |i § s oi OS 35 s §8 |S 5oi ^•1 li i r' "^ 00 s CO i (N M 14 1 1 1 ^1 1 1 1 1 1 T 1 C! 4 .2« 1 P 1 ) c 1 ^ 1 2 d i 1 - 1 i 1 till s lull ^ M <1 H c i a t e c tr s ) J I Lab- ora- tory Cl M C-l M Bureau of awards No. t- 5 3 5 1 , 1 1 < OS o ^ c^ r-! (?4 (N (M" (MCO ^00 c4n :2 ii 1-5 ^ CS cS g eS ^^^^ -SScJS ■«2 cj ^ O O Oi O O 03 33 5 p S?5 O CO 5 bO r-f dS !l Hi a c3 ej §|5 ©■a ^ ieoos ■* ^JS-S§S ^ ss ^ t> Tj* CO CO t- 05 OS \a lo ift «o «o ift irji IM Cq rH i-H rt - OO CO •'It O C» »-l CO I i-l C^ ff'l (M Cd (M l|^^. ■ffs g^^ §•=« W s§r.ai^M _ g rt cs gij ^« M OJ CO m CO I il ^ 113 O^ •3'^ . ' O S3 o =S • cS 3^. p. L ^ ^ ioo t> 00 a> o th to t~ fO CO ^?3 C2 O) O OA 406— No. 45- 34 NOTES ON ANALYSES OF RICE. As in the case of the preceding cereals, it will be of interest here to compare the mean results of the analyses carried on with the World's T'air samples with those on record in other i)laces. In the case of the World's Fair samples, the maxima and minima as well as the means are given as before, while in other cases only the means are recorded. Table of maxima, minima, and means. EICE. I. Rice in the hull (foreign) : Maxima Minima Means II. Unpolished rice (foreign) : Maxima Minima m. Polished rice (foreign) ; Maxima Minima Mean composition of polished rice, etc., as given by Jen- kins and Winton : Polished wee (10 samples) . Rice bran (5 samples) Rice hulls (3 samples) Rice polish (4 8ami)les) . . . Mean composition of rice, etc., as given by Kiinig : Unhnlled rice (3 samjdes) . Hulled rice (41 samples) .. Polished rice (9 samples) . . Means of World's Fair sam- ples: TJnhuUed rice (4 samples) . Unpolished rice (6 sam- ples) Polished rice (14 samples) . Weight of 100 kernels. Grams. a 3. 250 &2.842 2.979 c 2. 826 C2.260 2.466 &2.633 a 1.560 2.132 2.929 2.466 2.132 Moisture, Per cent. b 11. 52 a 9. 03 9.88 c 12. 57 c 10. 92 11.88 b 13. 15 c 11. 82 12.34 12.40 9.70 8.20 10 11.99 12.58 12.52 10.28 11.88 12.34 Albumi- noids. Per cent. 6 8.40 a 8. 23 8.32 cl 0.50 C7.27 8.02 6 10. 33 C5.42 7.18 7.40 12.10 3.60 11.70 6.48 6.73 7.52 7.95 8.02 7.18 Ether extract. Per cent. 6 2.04 a 1.44 1.71 C2.26 cl.62 1.96 C.54 C.04 .26 .40 10.90 .70 7.30 1.65 1.96 Crude fiber. Ash. Per cent. b 1 1. 47 6 9.45 10.62 cl C.87 .56 i.27 .40 .20 9.50 35.70 1.53 10.42 .93 .40 Per cent. a 4. 66 6 3.26 4.12 cl.22 C1.C4 1.15 a. 65 C.28 .46 .40 10 13.20 6.70 3.33 .82 .64 4.09 1.15 Carbo- liydrates. Per cent. a 65. 70 a 65. 01 65.35 C77.34 c 73. 35 76.05 c 81. 66 6 75. 62 79.36 79.20 49.90 70.07 76.46 78 65.60 76.05 79.36 a Guatemala. 6 Johore. c Japan. The mean composition of the different classes of rice as shown by the analyses of the World's Fair sami^les is almost the same as that shown by the work of other analysts collated a s indicated above. A tyi)ical unhulled rice will have about the following composition : Weight of 100 kernels grams . Moisture per ceut. Albuminoids do... Fat , do... Fiber do... Ash do . . . Carbohydrates do . . . A typical hulled rice, but uni)olished, would have about the following composition : Weight of 100 kernels grams. Moisture per ceut . Albuminoids do — Fat do ... . Fiber do — Ash do Carbohydrates do — 3.00 10.50 7.50 1.60 9 4 67.40 2.50 12 8 2 1 1 76 35 A typical polished rice would have a composition represented by the following numbers : Weight of 100 kernels - grams.. 2.20 Moisture per cent.. 12.40 Albuminoids do 7.50 Fat do 40 Fiber do 40 Ash do 50 Carbohydrates , - do.... 78.80 RYE. The number of samples of domestic rye offered for examination and analysis was 18, and of foreign ryes, 2. The samples offered were pre- sumably the best that came into the hands of the judges as far as could be determined by external appearance. Their composition, as revealed by the chemical analysis, is given in the following table: 36 ■M rH O CO I-H OJ CO « t- 00 00 -* OS 05 ^ i-i r-i r-i ffi r-l r-i An •« o 10 1^ O C^ c«3 5i^ 11^ \S © . ,x3 © ;j EC fH O Cj hi- tH (M OS O CO CO tHI^HOOO CO 00 Tjl Ift CO CO ^ -^ (NCVKMCO OS O (M t~ccoo «OtH 37 ^ S P fl- ee ? t- ? t^ ^ g \^ r ^ O.I S ^ . . pa g g g " ^ 5o § s? a «l © Is o 3 s o CJ CO 1 I-l t- d cc c5 to 1 -fa O s a c3 c8 1. 1 p: •i II " 1 1 a 1 I E- 5 il -■■I I 1 liii CO a 3 i ^ \ oil ' 1 j i 5 1 " C5 «o in r-l (M C^ ir 4 Cf I i 38 NOTES ON ANALYSES OF RYE. For a comparison^ the data collected by former analyses of the De- partment, and in the works already noted, follow : Table of maxima, minima, and means. EYE. Domestic : Maxima. Minima . Foreign : Maxima Minima Means Means of World's Fair sam- ples: Domestic samples (18) A 11 samples (20) Means of previous analyses by the Department (57 sam- ples) Means given by Jenkins and Winton (6 samples) Means given by Konig: Miscellaneous (173) Spring rye (11) North Germany (27) South Germany v36) Sweden (3) All Germany (63) Weight of 100 kernels. Grams. a 4. 201 a 1. 932 2.493 e 3. 417 / 2. 031 2.724 2.493 2.516 2.070 Moisture. Per cent. a 11. 45 a 9. 54 10.62 / 14. 10 e 10. 74 12.42 10.62 10.77 8.67 11.60 n.i5 12 14.84 12.31 14.29 13.37 Albumi- noids. Per cent. a 18. 99 d8.40 12.43 /12.25 e9.28 10.77 12.43 12.26 11.32 10.60 10.81 12.90 11.01 12.04 8.50 11.52 Ether extract. Per cent. 6 2.30 a 1.16 1.65 el. 61 / ,37 1.65 1.58 1.94 1.70 1.77 1.98 1.70 1.98 2.29 1.84 Crude fiber. Per cent. C2.50 a 1.65 2.09 /2.25 el. 75 2.08 1.46 1.70 1.78 1.71 2.17 2.73 1.47 2.45 Ash. Per cent. a 2. 4.1 a 1.71 1.92 /1. 95 el. 88 1.92 1.92 1.92 2.09 1.94 Carbo- hydrates. Per cent. d 75. 36 a 63. 61 71.37 e 74. 74 / 69. 08 71.91 71.37 71.42 74.52 72.50 70.21 68.11 69.78 67.97 71.34 a Illinois. & Now York. c New Hampshire. (Z Oregon. e Spain. /Brazil. We see again, in the comparison of the means, the greater dryness of the United States ryes. This is, as has been the case heretofore in the cereals already mentioned, especially marked in the analyses made a few years ago by the Department. In the World's Fair samj^les the difference is less marked, the percentage of moisture being almost as high as in the foreign samples. The United States ryes are also distinguished by their smaller ker- nels. Even the samples on exhibition in Chicago, which were i^resum- ably those of the finest and plumpest kernels, were not nearly so large as the kernels of the foreign samples. They were, however, distinctly larger and heavier than the kernels analyzed here a few years ago. In the percentage of albuminoids the United States samples are fully equivalent to those of foreign origin and in their mean com- position their other constituents do not differ greatly from those of standard varieties abroad. The cultivation of rye is not very exten- sively practiced in the United States and that which is grown is used chiefly for the manufacture of whisky and for cattle food, and not for bread making, as is the case in Europe. A typical American rye would have approximately the following com- position: Weight of 100 kernels, 2.5 grams j moisture, 10.50 per centj albuminoids, 12.25 per centj oil, 1.50 i^er cent; fiber, 2.10 per cent; ash, 1.90 per cent; digestible carbohydrates, 71.75 per cent. 39 WHEAT. The number of sami^les of domestic wheat submitted for examination by the judges of awards was 1G6. These samples were distributed among the various States, as follows : Colorado, 5 samples; Illinois, 22 samples; Indiana, 8 samples; Iowa, 1 sample; Kansas, 28 samples; Kentucky, 4 samples; Maine, 1 sample; Michigan, 6 samples; Missouri, 1 sample; Montana, 2 samples; Nebraska, 5 samples; New York, 8 samples; North Carolina, 2 sam- ples; Ohio, 3 samples; Oregon, 11 samples; Pennsylvania, 12 samples; South Dakota, 8 samples; Washington, 11 samples; West Virginia, 5 samples; Wisconsin, 5 samples; Wyoming, 7 samples. Of foreign wheats the total number of samples offered for examina- tion was 62. These samples were distributed as follows : Argentine Eepublic, 5 samples; Australia, 4 samples; Bulgaria, 1 sample; Canada, 49 samples; Costa Eica, 2 samples; Spain, 1 sample. The results of the analyses are recorded in the following tables : 40 bC_ II • l« O fO t^ M I O ^ oj t- »n .-t 05 «i K c4 © O CJ rH r-J Ci OS CO 05 05 0> ( ■ti -^ CO 1-1 IM ^ « O t- O OS to i» fo t^ t-^ tH rH ^ CO IM C-i OS .-I gto t>i>toc- I 00 OS 00 ilMrHr-ir-i w to OS to t^ t~ •«0C0«0Nt~O(Mr0l0 > 00 00 o os' c^i o OS* o ©" os" to os* ios-«*(M I CO l« CO to cicacic4e\icoNNcOSOS05COIMCO 1 •J t S lA M Ifi lO CO 00 C5 t^t^omooroo5©c'-^->tt-t. ■«l CO (M:OOOOSl.OOOOOtO'*i-IOOt^lMCOrH©-^tOt~ o m t>intOi-iost-oscocMio.-Hcoifti-(-*i>T»eQ CO eooo m ( ® a • ii aj ;=! f^ P P N C5 CO Til m to t^ 1-1 c :-^lOtOt:^r-ICt>t^t~t-t-t^OO© 41 loooooojos o o CO o -^ i^ o ^ o th in < (M in (M ea < ino-*t~-^-^co(N050c^ C5 O 1-H 00 r-i" r-5 O (M" m' 05 oi '^ O 00 05 i-H 05 ' (M (M W (M IM o>i-i50inot-ioo^ ^ ^ ,-! _h" r-* c-^ ^ o . _' ^ .-H W M -^ CO fo i-I c-i 'TJ c t- T-lTHrHr-lr-lr-lr-IS^lMNrHrHr-lrHr-lrHM r-IOJ (M IN N C4 (N fffl (M ( in'^aooMcoot^tO' c^(^il^^c^c<^c^'r-i(^^(^^(^^<^a(^jco(^^l^^c4(N irj?4 in (M r- o IM (M (M I C^l .-^ 50 m CO CO -* : ' c-i CO c4 M c4 (M C^ ! ■ C-l CO ■* 00 CO e5-*S^li-(-<*lt:~0!M!M05«5CD^T unooincjocoDcocoao»co(Mooi: I in L^ I 00 IM C^ I o oi >-; 1 oooincocomininooocoio i-icoojT)H-winosiMint--t~in -* CO* (M IM W* --^ C-i (M O 1M' 1 ' I Tf(-* ,-IO.-l i o in o o o ' IM 00 O 05 M ' i-H 0(M r-JrH (Mt^C005t~i-li-l.-( i-J d o d o CO o (M - _ . _ _ -_ I CO 'H t^ t^ 00 -^ ot~C5S5->iodo6osd(M05doco6oio6o6t-^L-^oi '00in(M cosft ' IMIMIM ■«*. ■*c6cOCO'^COCOC0C0COCO O5t^»-lCO00in r-ICS -*CO.-<-cococococococo IE CO b.7^ > •Co ^a 1=5 .£ a" s 'C k>i5 • a5 S •So '«^' 5 .:;2^^''C 1 C3^i. 3P^^ ^^a- s-:^, ^^ OS 1-1 1- e-i ci CO in in in CO t^ r-C<>eO''5cCt^OOOSpr-IIMCl5-r) £ s ^ dc4 1 « Oh CO PS ^ ^ N CO |i OO t~ T -^ fe d d M- ^ in 05 d d w .-1 00 d d § " S5J CO d d ;5 C5 © CO CC g|g III ■ ec ^' -^j; ei CO ■* CO co' oog c4eo CO cJ (N Weight per bushel. -3 1^ s g sss s 3 2S i 8 si a, |s g ^ 5?S CO g ^ §S S ^ 1 1 1 > 1 1 1- : a P C C e i 1 1 If p: 1 1 2 s 1 4= 1 ^ ■§, 1 i 1- j J ■p: 5 J i^^ 1 . ?.1g 1 i s 3 §:-«- 1 Ji 1^- 1 e.sa .i .2-1 ii ip 11 igi •la ^"^ 1^ h4fi • § 1 \4 ? oa M ki « i 1 ^. ^ «r ® » S 0 i^t^ ^"°^ s §SI SSI ^ ^1 Si Bureau of awards No. c It G oc < r- 1 s 1 g 1 ? t' § c^ i 1 § 1 S S § § 43 ■^ CO O (m" d to in 00 o) ci e •^ -T* lO d C^ 05 t-^ -** t-teOMCOCC-lrHlM l^ O (Tl CO O 00 CO rH i-HOsmoocot-ovci in o *coosin ■^jKom^-^ininc^i 1 OS cc 'T t-® C0 1>?QI ■^ CO r-l(Mo:(Mth?cocoim >'*ooo-<*in50iocoint> I -^j* Ttt -* in -tK T* (M(MOO0Dinin CO CO CO C^ CO CO CO 2trl"5 i.| 1$ «tl bi)|r4 Js 2 ft^^=2 ® « o P50^ ^ ce 5i > ^; -^ '-'P-l 33 >-S l-i ^ t-i ^ ^ . . ft .2.2M a> cc s ;p^i '^5 ;S§a cs; o o o o ©"^iS'^ ^-S.cSi ;«^ to in CO i-i OS o r-( .-I 'M IM C-l (M .-I CC CO CO o o o ' 00 00 00 00 OS OS o I CO CO CO CO CO ! cococoeococococoososos 44 fcX) 4^ O ^1 T-IOOrHCOOOr-INO (M 00 lO lo eo o t- 00 CO oj 00 to t~-* o 1ft OD oo" cq -^ t-^ (NI^CJCOCOMcacOfOlM I (M 1-1 (M CO i-H CO . i-H 05 -+I tH M -* Ift -* Ift (N 05 (MOO 05 O C CO CO oiMoooi IrHrHMCqW-Hi-IPJrH (Mt-t-O o>coot-co©oio cocococo^co^-^-^co >ft-fQ0-J-^COCOO> OOtOiOl-CJiflOJI- -»i aua in CO •* T-i COCOWCOCOCOCOCO 00 M to OOlft CO T tH t^ C> CO C^ 00 ( 00 Ift 00 00 *^co e to to to ^-^ Stoto ^ 0fc>-^»,• 6 S-s3«-3l3^S "* 00 o .-I CO t- t- r-i ift r: CO i-c cicac5 i ^ . o g 11 -a 45 a -f^ u .''-'a -H UJ -Q -^ 'I ^< ha. t-l © O Tji irt «0 t- 00 ,-l(M -^ -^ -^ 'J' -^ N o »o in i« >ft lo in in o to eo «o to » «o o o o o o o o 46 o-^ O O t^ to C5 ifo com t--# ffvi d rH ,-! ,-i « CO ^ 00 CO t- ~ w ?4 cj ci ci 1- d 00 c^ 00 00 t-^ CO 00 05 -ql CO I CO t^ CO lO iC !0 si 1-1 i-( IM I rH rH (M (M 00 in t^ 00 IC Irt O 05 (M M ^^£ ^^°^^ ss g^2 M im' s^ c4 c «* w c*Tj( ^ aco CO :o to CO 2i .25 o in «e o o -^1- 1^ cS O CS o fe o fc o g ^ i§1 ^ S S .2 . a S i-K] O O 2^ 'i-iHH;§fH w.— I'd fl 4> 1^^^- ^-3^ m t^ 00 r- ^ in< I 00 I-" •'tl ->* —(■<+: O 1 f : •^ in -^it CO M* in W t~ o o t- CO O CM 1-1 CO CO t-l 1-1 CO (M -^ ^ CO -^ CO ci co' c r-l »5 CO C<1 tH Ca rHCO CO CO CO CO I 05 1- o» <55 CO t^ 00 in ■«* in 00 t^ • I CO Tt( OO 00 CO 05 O C5 -H* -^ CO CO I -* CO CO CO CO CO CO CO ■* -^ 1* -^ in •* ' CO "^ CO T^ -^ 'Sjt -* Tji ■'ii CO in CO « CO co co -<# co -^ rs o S : S way-, p^ ^'^ . I 00 . «3«^^Sp.® ifS ^^ : o ^^ ® §«icsj ferr oj ooo© ^;^ cs-; s 111 « q « c3 d ^1 -11 ^o ,i,rs o a j^'g a^feo aW « ee osojothcoco ■^■*incoincot-oo CJ CO t^ t" t- CO 53 «;???«; !£5 ^ "^ "^ CO CO so CO CO CO < CO CO CO CO I -^ o in t- o CO OS oj ■ ~ I CM CO C^l -rll • •£! cocMCM-n<-^-^-»1<'*-^0 in 100 00 00 00 K 00 00 00 00 00 o> m in CO -^ CO ■<# in CO o ■<* m co co -^ in t~ o CO CO coco -^ -rj( -^ m in t— inincoinin mift mt-t^t^t-o CO CJ 05 -»J< ^ •<:«<■>* -rf t~ lr~ t~ t^ O r-lr-HT-ieOM COCO CO CO CO CO CO CO O rH—lr-J, CO in CO 00 48 5 c ?3 OS •o 1 ^§8 CO 5 g? 5?5 ^ t i ^S^ i^^ ^ t- & g § ^ * o 1 ^ 1 r ^ 8 ^ 1-5 ^ II 1 S S ii o 2 5 P O §eooo CO •^ CO ^1 1 2 Ci3 t i - p p. p 1 1 ■i 5l J 'a § 1 . ^- i 1 1 1 Labo- ra- tory No. Bureau of awards No. i i 1 49 DISCUSSION OF ANALYTICAL DATA. Among domestic samples the largest and finest kernels were found in a sample from Wyoming. One hundred kernels weighed 6.19 grams, or one-fifth of an ounce. The smallest kernels were in a sample from Illinois. The sample containing the most moisture, strange as it may- appear, was from E^ansas, and likewise the driest sample. In regard to albuminoids, Nebraska leads with a sample containing 17.15 per cent, and Oregon has the smallest portion in any sample, namely, 8.58 per cent. In respect of moist and dry gluten, the ]N"ebraska sample showed the largest percentages, namely, 39.05 and 14.65, respectively, and Ore- gon furnished a sample showing the smallest percentages, namely, 12.33 and 4.70, respectively. In the Canadian sami)les, the one having the largest kernels gave a weight of 5.335 grams, and the one having the smallest, of 3.242 grams per hundred kernels, respectively. In albuminoids the extremes were 16.10 and 8.23 per cent, respectively j in moisture, 13.98 and 9.38 per cent, respectively; in moist gluten, 38.94 and 6.38 per cent, respectively, and in dry gluten, 15.24 and 2.29 per cent, respectively. Of the other foreign wheats, Australia furnished the sample having the largest kernels, namely, 5.723 grams per hundred. The smallest grains were from the Argentine Kepublic, namely, 2.920 grams per hundred. The sample containing the largest percentage of moisture, namely, 12.97, was from Australia, and the one containing the smallest i)ercent- age, namely, 8.52, from the Argentine Republic. In albuminoids, a sample from the Argentine Eepublic takes the lead with a percentage of 14.53, while a sample from Australia shows the smallest amount, namely, 8.58 per cent. In moist gluten, a sample from Spain gave the largest amount, namely, 32.57 per cent, and one from Australia the smallest, namely, 18.72 per cent. Spain and Australia also afforded the maximum and minimum percentages of dry gluten, namely, 12.33 and 7 per cent, respectively. For convenience of comparison, the following table of maxima, minima, and means of the Worlds' Fair samples, compared with the means given by the previous work of the Department and by other authorities is inserted. 406— No. 45 4 50 Tahle of maxima, minima, and means. Domestic : Maxima Minima Means . Canada : Maxima Minima Means "Foreign : Maxima Minima Means Means of World's Fair sam- ples: Domestic samples (165) Canadian samples (62) All foreign samples (62) . . . All samples (227) Means of previous analyses by the Department : Domestic (147) United States and British America (407) Colorado (155) Means given by Jenkins and Wintou: Spring (13) Winter (262) Weight „ . , of 100 J^oisT- kernels. "^®- Means given by Konig : ella Samples of miscellaneous origin (428) Sam])l(!3 from northeast and middle Germany (90) Samples si)ring wheat (81) Samples from south and west Germany (52) Samples spring wheat (30) Sami)les from Austro- Huiigary (18) Samples from Russia- spring wheat (39) . . : England (22) Scotland (16) France (70) Denmark (4) Spain (9) Afi'ica(34) Asia (8) Australia (4) North America (504) Nor th America— spr in g (40) Grams. «6.190 ^2.125 3.866 5.335 3. 242 4.054 /i5.723 12.250 054 076 3.653 3.644 4.235 Per ct. b 14. 53 hi. 11 10.62 13.98 9.38 11.69 /1I2.97 ■18.52 11.47 10.02 11.69 11.47 10.85 Albu- mi- noids. 9.97 10.16 7.54 10.40 10.50 13.37 14.01 14. 75 13.18 13.80 11.72 12.65 13.41 11.37 15.20 13.95 13.37 11.80 12.57 13.37 9.92 9.36 Per ct. en. 15 /8.58 12.23 16.10 8.23 12.25 i 14. 53 ;i8.58 12.08 12.23 12.25 12.08 12.20 10.53 12.15 12.54 12.50 11.80 12.51 10.93 11.23 12.29 14.95 12.66 17.65 10.99 10.58 12.64 9.36 12.45 11.18 11.09 10.16 11.60 12.92 Ether ex- tract. Per ct. d2.50 /.28 1.77 2.32 .41 1.80 t2.26 A. 73 1.78 1.77 1.80 1.78 1.74 2.29 2.20 2.10 1.70 1.65 2.03 1.71 1.56 1.58 1.86 1.73 1.41 2.34 1.92 1.83 2.10 1.39 2.07 2.15 Crude fiber. Per ct d3.72 61.70 2.36 3.12 1.75 2.26 i2.89 M.87 2.28 2.36 2.26 2.28 2.35 1.64 1.80 1.80 2.56 2.12 2.26 2.82 3.39 2 2.19 1.82 1.94 1.70 1.72 Ash. Per ct. a 2. 35 /1. 40 1.82 Carbo- Per ct, c76. 05 gm. 67 71.18 75.36 65. 92 70.31 i2.04 /t76.14 A; 1.67 i67.01 1.73 70.66 1.82 1.69 1.73 1.81 2.06 1.92 1.82 1.92 2.52 1.85 2.19 1.75 1.66 1.67 1.55 1.66 1.34 1.80 1.76 1.46 71.24 70.31 70.66 71.09 1.79 1,86 74.17 71.20 72 68.01 70.01 68.61 67.96 67.93 66.84 65.74 69.21 72.77 68.92 71.40 70.04 70.84 67. ).47 Wet gluten Per ct. c 39. 05 /12.33 26.46 38.94 6.38 25.13 j 32. 57 /1I8.72 25.36 26.46 25.13 25.36 26.28 33.80 Dry gluten. Per ct. C14.65 /4.70 10.31 15.24 2.29 9.76 j 12. 33 hi 9.82 10.31 9.76 9.82 10.22 11.07 d Pennsylvania. f^Iowa. j Spain. e Illinois. A Australia. A; Bulgaria / Oregon. i Argentine Republic. a Wyoming. 6 Kansas. c Nebraska. In the means taken from Konig as given above the amount of water as found is ^iven. The means of the other constituents, however, in order to secure a proper comparision are calculated on the supposition that the mean content of water is the same as that in the chief or miscellaneous table, namely, 13.37 per cent. In the discussion of the comparative results, it will be noticed first, as with other cereals, that the content of moisture in the domestic samples is low, beiug about 1 per cent less than in the Canadian sam- ples and eight- tenths of 1 per cent less than in all the foreign sarai)les. This remarkable dryness of cereal products appears, therefore, to be a characteristic of those grown in the United States, although the differ- ence is not so marked in the case of wheat as it is in some other cereals. In general, the size of the grains of the domestic samples is less than that of the Canadian and foreign wheats, but in the World's Fair sam- 51 pies, as niiglit be expected, the kernels were a little larger than those examined in i^revious work of the Department. In respect of albuminoids, the American wheats, as a rnle, are quite equal to those of foreign origin. This is an important characteristic when it is remembered that both the milling and food values of a wheat depend largely on the nitrogenous matter which is present. It must not be forgotten, however, that merely a high percentage of proteids is not always a sure indication of the milling value of a wheat. The percentage of gluten to the other proteid constituents of a wheat is not always constant, and it is the gluten content of a flour on which its bread-making qualities chiefly depend. The percentage of moist gluten gives in a rough way the property of the glutinous matter of absorbing and holding water under conditions as nearly constant as can be obtained. In general, it may be said that the ratio between the moist gluten and the dry gluten in a given sample is an index for comparison with other substances in the same samjile. Upon the whole, however, the percentage of dry gluten must be regarded as the safer index of quality. In respect to the content of glutinous matter, our domestic wheats are distinctly superior to those of foreign origin. They are even better than the Canadian wheats in this respect. It may be fairly inferred, therefore, that while our domestic wheats give a flour slightly inferior in nutritive properties to that derived from foreign samples, it is nevertheless better adapted for baking purposes, and this quality more than compensates for its slight deficiency in respect of nutrition, a deficiency which, however, is so small as to be hardly worth consid- ering. In this connection, attention should be called to the great influence of climate upon the quality of wheat. The best wheats grown in the United States are produced in the central-northern part of the coun- try, while the j)oorest are grown in the Southern States. The influence of climate and soil upon the quality of wheat has been fully pointed out by Richardson in Bulletins ]S"os. 1, 3, and 9 of the Chemical Division of the Department of Agriculture. The following quotation from page 25, Bulletin No. 9, will illustrate the above statement : CHARACTERISTICS OF THE WHEAT GRAIN. From observations in this and previous reports, it may be said that of all grain wheat is probably the most susceptible to its environment. Oats in certain directions are more variable, but in their general character are more permanent, as will appear in subsequent pages. The inherent tendency to change which is found in all grains is most prominent in wheat. It may be fostered by selection and by modifying such of the conditions of environment as it is in the power of man to affect. The most powerful element to contend with is the character of the season or unfavorable climatic conditions. The injury done in this way is well illustrated in Colorado, and it would seem advisable in such cases to seek seed from a source where everything has been favorable, and begin selection again. 52 Tt must be borne in mind tliat ' selection must be kept up continuously, and that reversion takes place more easily than improvement. It took but one season to seriously injure Professor Blount's wheats, but it will be two or more years before they have recovered from that injury. Hallett, in England, was able to make his cele- brated pedigree wheat by selection, carried on through many years, but the same wheat grown by the ordinary farmer under unfavorable conditions for a few years without care has reverted to an ordinary sort of grain. The effect of climate is well illustrated by four specimens of wheat which are to be seen in the collection of the Chemical Division. Two of these were from Oregon and Dakota some years ago, and present the most extreme coutrast which can be found in this variable grain. One is light yellow, plump, and starchy, and shows on analy- sis a very small per cent of albuminoids; the other is one of the small, hard, and dark-colored spring wheats of Dakota, which are rich in albuminoids. Between these stand two specimens from Colorado, which have been raised from seed similar to the Oregon and Dakota wheat. They are scarcely distinguishable except by a slight difference in color. The Colorado climate is such as to have modified these two seed wheats, until after a few years' growth they are hardly distinguishable in the kernel. All localities having widely different clibaates, soils, or other conditions produce their peculiar varieties and modify those brought to them. The result of these tendencies to change and reversion from lack of care in seea selection or other cause has led to the practice of change of seed among farmers. A source is sought where either through greater care or more favorable conditions the variety desired has been able to hold its own. Sometimes this change is rendered necessaty by conditions which are beyond the power of man to modify. As an example. No. 10 of Professor Blount's wheats, known as '^Oregon Club," a white variety from Oregon, has been deteriorating every year since it has been grown in Colorado, whereas if the seed had been supplied every season directly from Oregon the quality would have probably remained the same. In extension of this illustra- tion the fact may be mentioned that the annual renewal of the seed from a desirable and favorable source often makes it possible to raise cereals where otherwise climatic conditions would render their cultivation impossible through rapid reversion. This is particularly the case with extremes in latitude, the effect of which is not found so much upon the composition of the crop as on the yield and size of the grain. In the South, the Avarmer climate, together, of course, with poorer soil and cultivation in many instances, reduces the yield. A typical American wheat of the best quality should have approxi- mately the following composition : Weight of 100 kernels grams . . 3. 85 Moisture per cent . . 10. 60 Albuminoids do 12. 25 Oil. do-... 1.75 Indigestible fiber do 2.40 Ash do.... 1.75 Digestible carbohydrates „ do 71. 25 Dry gluten do 10. 25 Moist glwten do 26. 50 To bring ioto a comparative view the means of the data obtained for American cereals exhibited at the World's Columbian Exposition, the following general table is given containing the data above mentioned, with the exception of those relating to rice, together with the approxi- mate typical composition taken from the preceding pages : 53 Mean data calculated from the analyses of samples exhibited at the World^s Columbian Exposition. "Weight of 100 kernels grams . Moisture per cent . Albuminoids do. . . Oil do... Fiber do. . . Ash do... Digestible carbohydrates do. . . Barley. 4.19 10.80 10.69 2.13 4.05 2.44 Buck- wheat. 3.12 12.15 10.75 2.11 10.75 1.89 62.33 Maize. 10.93 9.88 4.17 1.71 1.36 71.95 Oats. 2.92 10.06 12.15 4.33 12.07 3.46 58.75 Rye. 2.49 10.62 12.43 1.65 2.09 1.92 71.37 Wheat. 3,87 10.62 12. 23 1.77 2.36 1.82 71.18 Approximate typical composition of domestic samples taken from the data given in the preceding pages. "Weight of 100 kernels grams. Moisture per cent. Albuminoids do. . . Oil do... Indigestible fiber do. . . Ash do. . . Digestible carbohydrates do. . . 10.85 11 2.25 3.85 2.50 69.45 3 12 10.75 2 10.75 1.75 62.75 38 10.75 10 4.25 1.75 1.50 71.75 3 10 12 4.50 12 3.50 58 2.50 10.50 12.25 1.50 2.10 1.90 71.75 3.85 10.60 12.25 1.75 2.40 1.75 71.25 IISTDEX. A. Page. Albuminoids, percentage, in American wheats 51 Analysis, methods 7-11 Apparatus for nitrogen determination 9 Ash, determination 8 Awards, data used in ascertaining 11 B. Barley, analyses of samples 13-15 comparison of analyses 16 description of samples 13-15 mean composition in different countries 18 notes on analyses 16, 17 table showing maximum, minimum, and mean data 17 typical American 18 valuation, for brewing 18, 19 Buckwheat, analyses of samples 20 description of samples 20 notes on analyses of samples 21 origin of samples 19 table of maximum, minimum, and mean analytical data 21 typical American 21, 22 C. Carman, J. S., assistance 12 Cereals, comparative composition .,. 53 comparison of approximate typical composition 53 Climate, influence, on composition of wheat. 52 quality of wheat 51 Contents 5 Corn, origin of samples 22 E. Ether extract, determination 8 F. Fiber, determination of crude 10 Flour, gluten content 51 Food values, for awards 12 G. Gluten, dry, determination 10 influence on bread making 51 moist determination 10 55 56 INDEX. I. Page. Indian corn, origin of samples 22 J. Jackson Park, data determined 7 laboratory, disposition 7 K. Krug, W. H., assistance 12 L. Letter of transmittal 3 M. Maize, analyses of samples 23, 24 description of samples 23, 24 notes on analyses 25, 26 origin of samples ^ 22 table of maximum, minimum, and mean data 25 typical American 26 Moisture, determination 8 low content in American cereals 50 N. Nitrogen, determination 8, 9 O. Oats, analyses of samples 27-29 composition of hulls 26 description of samples 27-29 notes on analytical data 30 origin of samples 26 table showing maximum, minimum, and mean analytical data 30 typical American 30, 31 use in United States 26 Official method, variation 11 Oil, determination 8 K. Rice, analyses of samples 31, 32 composition of typical hulled 34 polished 35 unhuUed 34 description of samples 31, 32 notes on analytical data 34 origin of samples 31 table of maximum, minimum, and mean analytical data 34 Richardson, Clifford, composition of American cereals 51 Rye, analyses of samples 36, 37 composition of typical American 38 description of samples 36, 37 extent of growth, in United States 38 notes on analytical data 38 origin of samples 35 table of maximum, minimum, and mean analytical data 38 use in United States 38 INDEX. 57 s. Samples, methods of taking 7 preparation 8 Shutt, Frank T., assistance 7 T. Trescot, T. C, assistance 12 W. Wheat, analyses of samples 40-48 characteristics 51, 52 composition of typical American 52 description of samples 40-48 geographical distribution of samples 38 milling properties 51 notes on analytical data 49-52 origin of samples 39 table of maximum, minimum, and mean analytical data 50 YD 8295 ^'\m h ■!