Ash, Protein, Fiber, Starch, etc., Fat, The composition of these parts, water-free, was found by Voor hees to be: The proportions of these parts differ, of course, in different maize varieties, thus giving rise to considerable differences in the composition of the entire kernel. The samples received purporting to be corn products were as follows, arranged in groups according to their general character: Corn Meal. Agent's No. Name of Manufacturer. Name of Cereal. Name of Dealer. Whole kernel-per cent. *Salt. OTHER CORN PREPARATION, Kellogg Corn Flake Company's, Kellogg's Toasted Corn Flake, Egg-O-See Cereal Co.'s, Egg-O-See Corn Flaked and Toaster, H. L. B. 2651, 13.5 10.8 10.33 .70 6.50 .48 80.02 .31 *(1.66) H. L. B. 2659, 19.5 16.6 10.70 .72 7.12 .31 79.14 .23 *(1.78) The H-O (Hornby's Oatmeal) Company's, Korn Kinks, American Hominy Company's, Toasted Cerealine Flakes, Korn-Krisp Company's, (Ltd.), Korn-Krisp, H. L. B. 2661, 6.5 5.1 10.94 (?)2.23 7.06 .28 78.89 *(.24) W. A. H. 3702, 12.5 9.8 S.81 .77 7.37 .31 82.46 W. A. H. 3721, 18.2 16.2 9.16 (?)2.55 9.00 .81 76.99 1.29 *(.20) Postum Cereal Company's, Elijah's Manna, W. A. H. 3742, 25.4 21.7 7.24 1.39 7.12 .33 83.69 *(.02) Net weight-oz. Moisture-per cent. Ash-per cent. Protein-per cent. Fiber-per cent. Starch-per cent. Fat-per cent. The corn meal samples correspond in their protein content to average corn meal. The ash and fat in No. 3683 are unusually low. In the case of No. 3707, a little wheat flour was found, but the quantity was so small as to suggest that its presence was accidental. Hominy Grits, No. 3714, is unusually rich in fat, doubtless owing to the presence of the embryo. In this sample also, a few wheat grains appear, possibly accidentally. This sample, like all the other corn samples, gave no indication of the presence of sulphurous acid. The microscopic examination of the remaining corn preparations, gave the following results: No. 2651 showed the tissues from the interior of the corn grain with the starch grains burst and merged. No. 2659 showed the same microscopic characters. No. 2661, which is also discussed under the head of so-called "malted" preparations, exhibited only translucent flakes of starchy corn endosperm whose starch grains had burst and merged. No. 3702 showed the same characters. No. 3721 also exhibited corn endosperm with starch grains chiefly merged. The masses of endosperm were, however, blued by iodin, showing the presence of a good deal of unconverted starch. This product also is discussed under the head of the socalled "malted and predigested" foods, and requires no further mention in this connection. No. 3742 shows an appearance similar to that of the other samples just named. The composition of these miscellaneous corn products agrees in general with that for products from corn, including the bran and the germ. Some of the figures for the ash are apparently too high, and for salt, too low, but time did not permit the complete checking of the analytical work at this point. No. 3742 shows the presence of some sugar, but owing to the difficulty of exactly determining small quantities of sugar in the presence of dextrin, no satisfactory quantitative results were obtained. As to the labelling: There seems to be no justification in the analytical and microscopical results for the statement respecting No. 2651, that it is "rich in nutrition because of the preservation of the most vitalizing elements that nature has stored in the corn." It is as rich as usual hominy grits, no richer. The materials most fitted for the maintenance of the body tissues have been eliminated in the miling process, so that the statement can apply with correctness only to the starch. The labelling of No. 2661 will be considered later as also will that of No. 3721. Wheat Products. The wheat kernel is roughly divisible into the same number of parts as the corn; viz: the bran coats, germ, and endosperm. In wheat milling, the partition is carried farther than with corn, so as to separate, more or less completely, the outer, more highly proteid, ashy and fatty parts of the endosperm, from the more starchy inner portions, which yield the white, patent flour. By the present processes of cleaning, clipping, polishing and milling the grain and of bolting its meal, the mechanical separation of parts can be quite perfectly carried out. Certain rubbing processes permit even the partial separation of the outer from the inner bran coats, though not altogether successfully. Moisture, Ash, Protein, Fiber, Starch, etc., Fat, The composition of the principal parts of the wheat is shown by analyses of the following products from Spring wheat: The low grade flour represents roughly the outer portions of the endosperm; the bakers' flour, the parts intermediate between the exterior and central portions of the endosperm. The germ, despite its high nutritive value, is removed from flours to prevent their too rapid deterioration, and because it is hard to pulverize. The samples received were as follows: Rolled Wheat Preparations. The American Cereal Co., Chicago, U. S. A. (Not given), Quaker Oats Company Chicago, U. S. A., Quaker Oats Co., Chicago, U. S. A., Other Wheat Preparations. The Shredded Wheat Co., Niagara Falls, The American Cereal Co., Chicago, U. Jersey Cereal Food Co., Irwin, Pa., Pettijohn's Breakfast Food, Quaker Wheat Berries Ideal Wheat X-Cel-O Flakes, Egg-O-See, A pitezo, Power, (Puffed and Dr. Price's Wheat Flake Celery Food, Davis Bros., Wilkes-Barre, Pa., 12/2 10 C. Studebaker. Harrisburg, Pa., H. C. Deshong, Altoona, Pa., Andy Gamble, Altoona, Pa., Geo. W. Shaffer, Altoona, Pa.. G. W. Leiss & Co., Reading. Pa.. |