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LABORATORY 
 
 OF THE 
 
 INLAND REVENUE DEPARTMENT, 
 
 OTTAWA, CANADA, 
 
 1902. 
 
 BULLETIISr IS^-o. 84. 
 
 CEREAL BREAKFAST FOODS. 
 
LABORATORY 
 
 or TBI 
 
 INLAND REVENUE DEPARTMENT 
 
 BULLETIN No. 84 
 
 CEREAL BREAKFAST FOODS 
 
 W. J. Qebald, Ewj., 
 
 Deputy Alinister of Inland Revenue. 
 
 Ottawa, December 17, 1902. 
 
 Sir, — I beg to tranamit herewith a report by Mr. A. McGill, M.A., assistant to the 
 chief analyst, on Cereal Breakfast Foods, together with a tabulated statement of the 
 analytical results obtained by him in this laboratory, with the assistance of Miss £. 
 Davidson, Miss 8. £. Wright, Mr. Alphonse Lemoine and Mr. J. 0. A. Valin. The 
 statement also shows the nature and origin of the different samples examined. 
 
 I have the honour to be, sir. 
 
 Your obedient servant, 
 
 THOMAS MACFARLANE, 
 
 Chief Analytt. 
 
 LABORATORY OF THE INLAND REVENUE DEPARTMENT. 
 
 Ottawa, December 10, 1902. 
 Thos. MAcrABLAHB, Esq., F.R.S.C., 
 
 Chief Analyst Inland Revenue Department, 
 
 Sib, — I beg herewith to submit a report of my work on Breakfast Foods. 
 
 These samples, as you are aware, were not collected and examined because at aay 
 suspicion regarding their wholeaomeneas or genuineness, for they were believed to be 
 as their anal3rBi8 proves them to be, nutritious and palatable foods. In /iew, however, of 
 
the high pricM at which they *re sold, •nd of th« extimTagmnt claima put forth by their 
 manufocturerH m to their digeatibtlity, nutrient power, dec., there esista a wide-sp.-e«d 
 denuutd for information as to what they really are, and how much of all the value 
 claimed for them they ically poaaewi. 
 
 The uae of uatmeal, cracked wheat, corMneal, Ac, aa materials for porridge, goeit 
 back aa far as history, but the uae of so-called prepared fooda, ia a thing of very recent 
 date. Most of thean fooda claim to be partly or wholly cooked, and in view of the 
 practical indigeatibiiity of uncooked starch, it ia matttr of high importance that the 
 purchaaer should know juat how much of truth there ia in the claim. The further 
 inquiries aa to relative riclineas in nitrogen, digestibility of the nitrogenous material, 
 proportion of salts, Jcc, are scarcely of secondary importance, particularly in oases where 
 the manufacturer promiaea a 'perfect food,' Le., a food capable of aatiafying every 
 demand of the aystem. 
 
 Unfortunately our knowledge of the different forma in which nitrogen occura in 
 oereala is far from perfect ; and the excellent work done in recent years by chemiats in 
 thia field, haa been achieved by methoda of operation too involved and too time-conaum- 
 ing to render them availablt; in the laboratory of the food-analyat The points of 
 difference in quantity and quality which have been demonatrated, among others, by 
 Osborne and Voorheea (See Journal Am. Chem. Society, 1893, and aucoeeding years) 
 between the proteida of a irerent cereals, have doubtless a very important relation to the 
 values of theae cereals fur human food. But the differences in question are not 
 available by any practicable methoda of working, for the uae of the analyat It ia even 
 too much to say that our knowledge of the carbo-hydrates of cereala approachea com- 
 pleteneea ; while the relative valuea of these materials in nutrition ia sti'l another aspect 
 of the question, that must be dealt with by the physiological chemist 
 
 Available methods for the proximate analysis of cereala, enable us to discriminate 
 so far as indicated in the analytical tables furnished herewith. The work might even 
 be carried somewhat further, since fairly well accredited methoda for the estimation of 
 pentosans, among the carbohydrates, and amidic bodies, auiong the aiotiaed oomponenta, 
 have been worked out. Pressure of work has, however compelled me to leave thia task 
 leas complete than I shonlri wish. 
 
 The earliest work on the examination of Prepared Cereal Food* which haa come 
 under my notice, is that of Sloason, publiahed in Bull. 33 of the Wyoming Experiment 
 Station in 1897. In addition to moat of the usual determinations, Mr. Sloason has 
 estimated phoaphorut, and the following limit results for phosphorua and calorific values, 
 are of interest : 
 
 
 PboaphonM per oant. 
 
 Caloric* per Oram. 
 
 
 Max. 
 
 Min. 
 
 Mmd. 
 
 Mu. 
 
 Min. 
 
 Meui. 
 
 From 21 umpleii of prepwed oera*! food. 
 
 •447 
 
 -IBS 
 
 ■s» 
 
 4,7M 
 
 3,800 
 
 4,326 
 
The hiffaMt oontont ia phospborm, m wall m the hifhert o*loriflo valoe, an foaad 
 in prep«r»tioiu of Mtmesl, to that the popular preferanoe for thii oer«al, MenM to be 
 warrant«w) on aoientiflo groancla. 
 
 In Part 9, of Ball. 18— U. & Departmeat of Agricttltar^ 1898, I>r. Wiley hae 
 pnbliahed the reealU of analyiia of 48 MmpiM of Breakfast Food*. The following 
 nummary of hia raaulta ha* both interest and value (8ee pp. 1S4S— lS4i>, op. eit) :— 
 
 MlAll RUDLn CM GUIAL Fl> ' PaoDCOIt. 
 
 From Bull IS part »,— U. a Dept, of Agrirolture. 
 
 Olwsof Food. 
 
 Indian cnrn prodoeta (maaa of 6 
 
 •). 
 
 Whwt produoH «iD«aa o( 14 muc- 
 
 „pl") • 
 
 0*t pradoeti (nmi of 7 mudi 
 
 fMm 
 
 Stareh and tapiook (moMi of 
 
 Vim) ....T^. 
 
 Noodlca, spaghrtu and maoarani 
 
 ( DMan of 9 MmplM) . . . . 
 
 Bariw ... 
 
 Miwdlaaccmi (4 Mapka) 
 
 I 
 
 MIS 
 
 MOB 
 
 7 W 
 
 U » 
 »M 
 
 ion 
 
 641 
 
 Fai. 
 
 O'W 
 
 1-80 
 
 7-40 
 
 0-OB 
 
 0'4S 
 OW 
 1-06 
 
 0-«B 
 
 1 W 
 I 7» 
 
 14 
 
 078 
 O'M 
 
 1 OS 
 
 Orad* 
 mb«r. 
 
 007 
 
 1-48 
 I'M 
 
 1* 
 
 UM 
 007 
 0-W 
 
 ir 
 
 I'M 
 S'4B 
 
 OM 
 
 I'M 
 I'M 
 *'0B 
 
 7«'M M'8R 
 
 rsti «3'47 
 K7 61 61 
 
 8816 
 
 n IJ 
 MM 
 
 78'68 
 
 80-88 
 MM 
 M04 
 
 
 Dr. Wiley has explained to me that the results entered in the ccdumn headed 
 ' Digeetibles Proti^ids,' were obtained by working with Wilacm^ modifloatioe of Stntaer'a 
 pepsin method— This ia fully described in Jour. Soc. Ghent. Industry, 1891, p. 118. 
 
 The calorifio values given in the last oolnmn, were found by actual combustion. 
 When, however, the proximate analysis of a cereal is given, the calorific value (in cakHriee 
 per gram) can be very closely ascertained by using Uw following factors : — 
 
 Pentoses, lactose, crystalized dextrose and fructoae=3,750 calories per gram. 
 
 Sucrose, maltose and anhydrous lactoae=3,960 calories per gram. 
 
 Starch and cdlttloae=4,2()0 calmies per gram. 
 
 ProteidR=5,900 calorics per gram. 
 
 Fat (Ether Extract)^ 9,300 calories per gram. Bull. 13— p(t>>, 9,— T^ S. Dept, ol 
 Agriculture — pp. 1346 — 1349. 
 
 For the purpose (rf calculating the calorific value of these cereal foods. Out numbers 
 given in the accompanying analytical tables may be thus written : — (mean results are 
 used.) 
 
 Malt Breakfast Food— 
 
 PweMit. 
 
 Moisture 9-99 
 
 Fat 1-03 
 
 Ash 0-56 
 
 Proteids 13-44 
 
 Fiber 1-06 
 
 Dextrin 3-34 
 
 Starch (diflbrence) 71-69 
 
 X 93 
 
 95-8 
 
 X 69 = 734-0 
 X 42 = 3,266-0 
 
 100-00 
 
 4.094-8 calories per gram. 
 
r 
 
 The Cakinftr v»lu«ii m the following Ublc •!« aOouUtwi altM- the nMiinar ahown. 
 
 H 
 
 Maoiple. 
 
 tuni. 
 
 P- e.1 
 MaIi tirmkf.^lfraid. ... 9W| 
 
 '"«* , ; 11 le 
 
 MaluviU I 11 10 
 
 Uniwnuu I f 43 
 
 Lib cfaiM ...1 (90 
 
 KabUin brrakf ut find . . 18 ua 
 
 KulM nata 11 31 
 
 *»»">«^ ' 10 m 
 
 PmoiMl 10 40 
 
 Caranw-M mmmun... IS 11 
 
 IP'IdMi i U 90 
 
 p. 
 
 «• 
 
 IS 
 
 44 ' 
 
 II 
 
 M 
 
 9 
 
 NM 
 
 M 
 
 OO . 
 
 9 
 
 m \ 
 
 13 
 
 BO 
 
 13 
 
 n '■ 
 
 13 
 
 00 
 
 37 
 
 M 
 
 10 
 
 25 
 
 Cnid* 
 
 1 
 
 1 
 
 "•"^ CkloriM 
 
 Mator. 
 
 UlSul- 
 
 rifan. 
 
 Uutria 
 
 i 
 1 
 
 •naw. »'"»• 
 
 Bllbill 
 
 wntor. 
 
 — 
 
 1 — -.^ 
 
 ~-~^. 
 
 
 
 p. «. 
 
 !•■ c 
 
 p. Ci ^ 0. 
 
 p. a 
 
 1 OA 
 
 I3t 
 
 71 «» 1 4aM 8 
 
 13 00 
 
 3 ao 
 
 14 48 
 
 SB 43 SH4B 1 
 
 39 60 
 
 S IB 
 
 • 38 
 
 « SB SMO 3 
 
 30 88 
 
 301 
 
 34 Kl 
 
 40 4B 
 
 tama 
 
 48 60 
 
 3 90 
 
 13' 16 
 
 m 06 
 
 302S9 
 
 lit 30 
 
 1 M 
 
 3«3 
 
 WHH 
 
 soil 7 
 
 7 60 
 
 1 14 
 
 SH 
 
 60 4IM 4242 2 
 
 H lU 
 
 4 3* 
 
 
 in 83 
 
 4r0 6 
 
 3 WV 
 
 I » 
 
 
 B«78 
 
 4188 7 
 
 17 75 
 
 S SO 
 
 
 twno 
 
 4020 2 
 
 •1 iiu 
 
 118 
 
 
 73 30 
 
 3IW4S 
 
 290 
 
 One M often <wked the .,u.-»tion ' Which ,d til thew breakf««t food. U the be«t 
 value from the point of view of nutrition C While a cteKorical reply to Huch a .,ue»tion 
 w not po<iK,,le, the daU contained in thin table make a c<.nditioned an.werqnite ,««ible. 
 Provided tiiat the article U «5rved up in Huch a way «» to render it fully diKe«tible, then 
 fr.)m a tonwderation alone of the energy- that can be derivwi fr,mi it, there is very little 
 to cluMwe between them. 
 
 The extremes in calorific value are found respectively in oatmeal (4270-6) and ip.lden 
 oommeal (3«04-3). The difference between these value- i, only 466-.1 calorie-, or 1 1 
 per cent. Both of the«. foofU are fcold in the ' uncooked ' itate. The claim of the 
 manufacturer of the cooked, or malted food. i. that by the pnx»« to which they have 
 been subjected, the • innoluble »tarch ih converted into wluble maltoiw and dextrin' 
 Til, iMt column of the above table hI.ow. to what extent thi. rendering the .tanrh 
 wluble ha. occurred. Thu^ we find oatmeal to yield but 3«6 per cent, to coU water 
 while .everal of the prepared fixxl. yield 20 per cent, or moi« to thi. «)lvenf 
 
 The following attempt to explain the euential principle, of nutrition in non 
 technical languase, ha. been ma<le in deference to the «lvice of a friend of wh^ 
 opinion. I entertain u high i^ganl. I am folly awa«, of the dwiger. indden to an ^ 
 
 ^^J^Vi""'-'"''^'' »"'ft-",»'7 the analoj^cal method, and I*mly have pre^.^ the 
 analo^r too far in «,me point., I Relieve, however, that all that I have wid i. materially 
 rrJf ^""f «ha 1 be .ufficiently rewarded if I have put the .abject in .uchTfom 2 
 ^Zt^ '^^t^^\ *° non-«,ientific re«ler.. «, a. ti intent them in it, and indu" 
 them to make them«,lve. acquainted with the more strictly technical teriw in which 
 alone the subject can be di«ui«ed to advantage. 
 i^r.y*^'^'' u 'I""*' ;»'henever the tendency to rest i. resisted. In this sense mere livina 
 
 effort, although such effort is not con«:ious. The power to do work is spoken of as 
 energ}-, and wherever work is done, energy i. being expended. A locomWKve enjrine 
 m movement i. an example of work being' perform^ a^ energy being exSd J^ A 
 man running, or walking, or even sitting .till, so long as heT. alive, i.'^lny an 
 nutance of work being done, and of energy being expended. When we s^e anWrineln 
 movement we know that fuel is being burnt wiUiin it ; so when we see a m«!n mov" 
 ment, we know that fuel ^food) is being consumed (dij^ted) within him IL f o^ o^ 
 
<M cour- ^ chief obJ«,t .night in boUing porririj^, i, to m»d« the rt««h .olobfe ; 
 and wher- condition. m.k. it difflcnlt. or i«,po*ibl« to p«,p,rly cook one', porridg., 
 th..re I, .lo .btl«. .„ ^v.nU4t, in umng » n,..«ri«l th.t Hm .In^y undergone *«e 
 ch.„ge ... th . r...rd. WThether or not the h .h pHce. .t whicl, tLe fuKW JIS 
 
 imj'rf ^ "■~'*^ ^ **"• ""^"'^ "* '"' "^ «'^> ""^ ""Ita^y condition, o# 
 domertic life, u • que^lm, to he «,lved by each hou»«Ueeper for himwilf. 
 
 ..noe h.. own f.t. m.y be con. imed within him, ju.t » the LJ^J in SnTwE 
 c«l «.•<*"*", , bre.k up the woodwork of hi. cb and burn it with hk cSm iS 
 even hi. clothing in oHer to keep hi. enirine iroinir T™ ™-«wfc.» ""■'"o'" •nd 
 thin^ could not U.t long ; .nd i^ too Tt'Z r^V '"^^IT^'^U^ 
 
 wi«te. awjiy^and become, men, .kin and bon^ .nd ^' . ..»-(«^ t^' nIT 
 
 every k.nd of material i. .uitable for the nutrition of ' itivelS^aWen, «! 
 
 degree, of value even among tho«, form, of matter whi. .. .ay be u^m f uel hTJ^ 
 man. Certain form, of matter .« capable o. being burnt *ithb hto tr.dv»nti^ «^ 
 long «penon«. ha. proved th.t hi. energy i. beet derived fn,« /oT ca^^^ ^ 
 proi^., ju.t a. the energy of the engineli be.t deriT«l fn,m coJu^T^ "^ 
 
 the« other wayj. ,h by the production of heat. A morement of what we call electricitr 
 
 br^ii andThe fZ"'*^ T TT^^ *?■""« »'''«' *" °»^ ^"'"•'y ''*««• When S": « 
 bmlk^ and the free ,-nd. touch ihe roadway-which r««i.to the mt - g n of the el Jf ri 
 
 Si^t H^htni' tIT^.''^^* Jrr^ ^'"'V'"** "« •«-'«nP« -o commonly^plXl^ 
 street lighting. The heat of the locomotive boiler i» an ekpremion of the enerif^«w 
 
 »« rah., although the temperature of the air round aKiut him may be below mro—i. 
 ^'iSeT^ "* • P*rt "* f »«!'«y /"«l»c«l by dig«.tion ™ hTfoS. Uw^Vto 
 powble to mea.ure energy by taking, for example, the amount that mu.t he exnewUl 
 ?^t"l*t m ?;r ?r::l*^> Hftln^. wdght'^of one pound tSouS. a iSg^^fl^ 
 t^'. n? w/^rS*°ly "* •*•«?' " •* " ">""•' '°°"' convenient to HHN«ur?enM»v^ 
 
 fXii StiiSt ?*1 n?', " :r ^ ""^-^ < - ^« » gr.in.)Twater tS^u^ 
 Z.™^ t^ptigrade ( - 1 J* Pal , uken a. the .-it of energy, and i« known a«^a 
 
 SSiffZn™?.? ""V I'S^'^S ^^.P"^^*^ bvthecomStecombuSoMdW 
 tionlof 1 gramme cf anv ki.i.l of foodrtuff may then be wt down in Calorie. • and tiX 
 
 tetb"of L'^J'" *■'"'*'""* •*'^' ''^' ^-^'^ •- t"*- bullet.^. jTai t" cS^ 
 anl^I H^?^ ';»«"^«"'.*yP7duoe more eneqjy than the combu.tion^ 
 
 M ».««." *«>u> '0 the digertion of a gramme of fat procluces in the human 
 
 body a great. ,• amount trf energy than the digeation of a gramme of .ugar ortt«X^ 
 
 ilollfaT forw.'r' ^"^ '" •*"'"*^ '""^ ''^^ PHxlucing^power' ^ir 
 1 gramme of the dry 8ub.tanoe — 
 
 Fat (average for various fat.) a.o „. i„,^^ 
 
 P«^d. ( .. " p^tiid., ..•.•...: 6.71 " 
 
 Carbohydrate, (average) 4 . j „ 
 
 W courw, any failure to bum the coal completely to a.hee in the enirine will i«...1f 
 

 There is, however, another point of view from which these foods may be regarded, 
 viz : their content in proteid matter. In this respect peameal excels them all. There 
 is however good reason to believe that the proteids of the pea and bean, and of 
 leguminose in general, are less easily digested by man than are the proteids of the cereal 
 grains proper. Among these oatmeal takes first rank, but several of the prepared foods 
 stand very well in this regard. If we take into account the mineral matter (ash) which 
 
 engine. In a similar way the possibility of completely digesting our food depends 
 partly on the character of the food and the way it is cooked, or otherwise prepared ; and 
 partly upon ine personal idiosyncrasy of the man himself. Whatever escapes digestion 
 is not only useless, but in most cases harmful, since it consumes energy in the effort to 
 ingest it and to egest it ; just as stones in coal cause not merely a negative harm, but a 
 positive loss since they take up heat which would otherwise go to making steam. 
 
 It may be accepted as true that, under favourable conditions, fats (e.g. butter, beef and 
 mutton fat, lard, cotton seed, olive and other oils, &c ) and carbohydrates {e.g. starch, 
 sugars, dextrin, <tc.) can be completely burnt (digested) in the body, and therefore the 
 number of calories quoted per gi-amme, represents an amount of energy that can really 
 be obtamed from them, whether burnt outside of the body, or digested within it. In 
 the case of proteids (e.g. lean meat, egg, casein of cheese and milk, gluten of flour, &c.) 
 on the contrary, the digestion within the body is never so perfect as to secure all the 
 energy that would be derived from perfect combustion of these substances outside of the 
 b dy. Careful experiments have shown that whereas 5 71 calories measures the energy 
 per gramme of proteids fully oxidized outside of the body, the energy obtained from their 
 digestion within the body varies from 3 8 to 4 4 calories. 
 
 This is because of the peculiar character of proteids in relation to nutrition, and 
 requires explanation. 
 
 We need more than energy to keep any machine going. The parts of the machine 
 w^r out, and the further supply of energy producing substflnre (fuel) to drive it, can 
 only result in destroying the mechanism. It must go to the i pair shop. The human 
 body has its own repair shop within itself, and it is from the proteid matters of our food 
 that repairs to the body tissues are miide. The blood is the circulating fluid by which 
 this structural material is carried to the parts where it is wanted, and by which also, the 
 debiis, or worn out tissue, is got rid of. The special organs which eliminate this waste 
 tissue are the lungs, the kidneys, the skin and the bowels ; while the organs which im- 
 mediately supply new tissue— forming material to the blood are the lacteals (of the 
 small intestine) and the lymphatic duct. The worn out proteid material is largely got 
 nd cf as urea, uric acid and other substances, which still contain latent energy, thus 
 accounting for the apparent loss of energy occurring in the digestion of proteid foods. 
 
 Cereal,, ^c the analytic-al numbers in the tables prove, contain all the substances 
 necessary for nut;ition, i.e. proteids, fat and.carbohydrates ; but those are conteined 
 very disproportionately. (It must not be *orgotten that mineral matter is needed in a 
 coniplet*- food ; this also is found in cereals.) Whole wheat may be taken as having the 
 following average composition : — 
 
 Proteids 123 
 
 Fat .........'..........'.'. 1-7 
 
 Carbohydrates 67 6 
 
 Mineral matter ■ j . g 
 
 \N'ater \iO 
 
 Cellulose 2 6 
 
 C"!!n!.-.^ ye must eouiit ;i5 waste in fm-id. it in the substance of which wood con- 
 sists and conUins much energy, but the human organism is not able to make use of this 
 energy, in other words, cellulose is indigestible. May it not be that proteids and carbo- 
 hydrates and even fat exist, which like cellulose, contain energy that the human system 
 
is no less necessary to complete nutrition, we find marked differences among these foods. 
 If one were to Uve entirely or principally upon these foods, it would be very necessary 
 to take account of this. Finally, on account of its very high energy factor, we may lay 
 stress upon the content of fat ; and here also oatmeal stands in the first place. 
 
 On the whole, I am of opinion that as a well balanced material for porridge, these 
 analytical results justify me in claiming a very high, if not the highest place for oat- 
 meal, and especially in the form of rolled oats. 
 
 Recognizing, however, as I do, that our knowledge of the intimate character of the 
 components of cereals, and of their relative digestibility, is yet far from complete, it 
 would be presumption in me to pronounce judgment in an unqualified way, in this 
 matter. 
 
 In an appendix to this report I have put on record a considerable amount of work, 
 which must be regarded as a contribution towards the development of a fuller knowledgu 
 of this highly important subject. 
 
 I have the honour, to be. Sir, 
 
 Your obedient servant, 
 
 A. McGILL, 
 Assistant to the Chief Analyst. 
 
 cannot utilize ? The answer is undoubtedly, yes ! And even among proteids, <kc that 
 are digestible, and hence available for food, degrees of digestibility exist The v^ue <rf 
 a food stuff IS therefore not dependent merely upon its content of proteid or carbohydrate 
 or fatty matter, but also upon the digestibility of such matter. Pea flour contains fully 
 double the proteid matter of wheat flour, but is not on that account twice as valuable 
 for human food. Almonds and other nuts contain still more proteid matter but we 
 should soon find our digestion seriously disturbed if we tried to live on ahnonds Who- 
 ever shall discover a method of preparing nuts, beans and peas, so as to render them 
 easily digestible will confer a great boon on humanity. There are similar difierences in 
 the digestibility of carbohydrates. Cellulose (woody fiber) and sugar are both carbo- 
 hydrates ; but while the latter is a valuable food, the former has no value. Starch is a 
 carbohydrate, and raw starch can be slowly and with difliculty it is true diirested 
 Its value is immensely increased by cooking. The various processes of cooking starch 
 have all for their object, the increase of its digestibility ; and this is eflected by convert- 
 ing It, more or less completely, into the substances known as soluble starch dextrin 
 maltose, dextrott, ic. No doubt these substances have a varying value for the human 
 animal, among themselves ; but further study of this interesting subject must be left to 
 those who care to give time to it. I may mention Mandels' translation of Hammarsten's 
 Physiolounoal Chemistry (John WUey k Sons, New York, 1900) as a reliable and very 
 readable presentation of the subject. ^ 
 
 A. MoG. 
 
 84—2 
 
^!? 
 
 'I 
 
 10 
 
 iJ 
 
 APPENDIX TO BULLETIN ON CEREAL FOODS. 
 
 . vv V- 1"^- ^^^^^^l'* Amencan Association of Officia Agricultural Chemists, held 
 at VVashmgton m 19(X) it was decided to make a systema ,ic effort to outline methods 
 for the examination of foods. The subject, cereal products, was allotted to me : but I 
 was not able, during the following year, to prepare any work worthy of presentation to 
 the association During the last six months I have taken advantage of the opportunity 
 offered me by the collection of breakfast foods, and their submission to me for analysis 
 to carry on some research work in connection with this subject : and I presented a pro^ 
 viaional report upon the subject of .ereal analysis to the Washington meeting this y^r, 
 although I was not pnvileged to be personally present at the discussion. This provi- 
 sional report was baaed upon the work given in the appendix following ; and although 
 far from exhausting the subject with which it deals, I trust that it nmy do somethimf 
 towards aiding food analysts in this difficult and exceedingly important department ^ 
 
 Deceml)er 10, 1902. 
 
 A. McGILL. 
 
 PREPAKATION OF THE SAMPLES. 
 
 '^*\l'^°'"u 'l^"^ in the sequel, finely ground samples (flours) were not further 
 prepared than by thorough mixing. Samples, like most of the breakfast foods, which 
 occur in granules or in flakes were passed through a mill several times, until about 75 
 per cent of the material was fine enough t« pass through a sieve of 1 mm. mesh, while 
 of filling obteSed "^"^ * """■ ''^^^' '^^ ^oUo^'ng ndmbew illustrate the d. ree 
 
 2 mm. 1mm. 05 mm. 
 
 sieve. ai«v». sieve. 
 
 P'C* p.c. p.c. 
 
 A sample of ' Grape nuts ' loo 72 jg 
 
 'Life chips' 100 74 2I 
 
 'Malta Vita' lOO 71 26 
 
 DETERMINATION OF MOISTURE IN CEREALS. 
 
 Two methods of working are evidently available, viz.:— 
 1 . By loss of weight on exposure of the sample to a dessicating atmosphere 
 tube ''^'^"'Tt'on of moisture in some hygroscopic substance contained in a weighed 
 
 The last may be called the ' positive method.' It has the disadvantage of requiring 
 ZZ n r It '1 '^ execution, since each sample must be operated on independ 
 ently It has the merit of enabling the volatile matters which es^pe on heatinithe 
 sample to be sef^rated by usmg al^orbents of special character. ThiV meth«l haf not 
 been examined, but will be investigated as leisure permits 
 
 The results obtained by the ' method of loss ' have been studied. The loss of weicht 
 .8 not necejsarily water only. Gas^us products, other than vapour of water, may ^Se 
 off under the influence of heat. These may include carbon divide and hvd«xi.w! 
 «<.pecmlty il the temperature is allowed to rise much above 100°. It would' be better U> 
 describe the result of this treatment as ' Loss of weight on drying ' ; or voktUe niatt«^ 
 lost at the temperature of the experiment. ^^ voiutue matter 
 
 Query 1._Do cereals continue to lose weight by prolonged exposure to hot air? 
 
11 
 
 A sample of Strong Bakers' flour was exposed at 95° C. to a current of air used 
 
 from I to 2 granunea. 
 
 .,,. . LoH of weight. 
 
 Afim 7 bou{B. After 22 houn. 
 f(*). 13-27 12-47 percent. 
 
 Flour J('') 13-10 12-60 „ 
 
 1(c) 1310 12-65 „ 
 
 [(d) 12-90 12-40 „ 
 
 Mean 1309 12-50 ■• 
 
 Inference. — When flour is heated for many hours in air at 95° C. a point is reached 
 beyond which it begins to increase in weight. 
 
 On exposing this sample at 105° in an atmosphere of dry coal gas for three hours, 
 the loss of weight was — (a) 13-7 ; (b) 13-9 ; mean=13-8 per cent. 
 
 QUERT 2. — Would a lower temperature than 95° serve the purpose of drvinjt in 
 airi JO 
 
 Tlie same sample (Strong Bakers' flour), together with samples of ' pastry flour,' 
 ' com starch ' and ' Force ' — a prepared cereal fowl — were submitted to a current of air 
 at 70° C. — (2 - 5 grammes on watch glasses) : — 
 
 Time = 15 hours. 
 
 Strong Bakers' flour (a) 11-04| , , „„ 
 
 (b) ii-os f =11 '^^ !*«•«*"'• 
 
 Pastry flour (a) 1248 1 ,„.„^ 
 
 (b) 12-88 f^*-* "^ " 
 
 Com starch (a) 10-48 | ,„ «„ 
 
 (b) 10-76 )=1"'^^ " 
 
 (b) 10-68/-'"*" " 
 
 On further subjecting these samples to a temperature of 106°, in air, the loss of 
 weiffht was as follows : — 
 
 Strong Bakers' flour (a) 13-76 1 ,„„ 
 
 (b) 13-28 /=1''^" I*'' <*'>*• 
 
 Pastry flour (a) 14 32) ...^ 
 
 (b) 14-28/=l*'" " 
 
 Com starch (a) 12 • 36 > , „ „ . 
 
 (b) 12-12/ =12 -^^ " 
 
 Force (a) 11-36 1 ,, „ 
 
 (b) 11 -64 1=11^0 " 
 
 Inference. — An exposure of 15 hours in air at 70° C. does not thoroughly dry 
 cereals. 
 
 QuBRT 3. — Would it be possible to obtain the maximum lo*e of weight by weighing 
 at intervals and noting the time at which the samples ceased to lose weight ? 
 
 The above samples were exposed on watch glasses in a current of air at 106° uid 
 weighed at intervals of one hour until maximum loss of weight was obtained. 
 
 Strong Bakers' flour. (a) 13-68 I , „ »„ 
 
 (b) 13.76 ( ='3-72 pei cent 
 
 Pastry flour (a) 14-24 1 ,, „„ 
 
 (b) 14-20/''*'''^ 
 
 Com starch (a) 12- 16 I ,„ „- 
 
 (b) 12-36 ;°1'*'26 
 
 '°™ : Si lI:J?)-"« » ■ 
 
13 
 
 Unfortunately, the only one of these lamples which wh dried in coal ms. is the 
 farst It gave 1 3 8 per cent loss, under these conditions. 
 
 In/erenee.—H is pwbable that a veiy close approiimatiou to accuracy would 
 ^rjht .7Tnv*^ "*^ at fixed, uitervris o/ one hour, and accepting maximum loss of 
 weight at lOO , m air, as the datum wanted. 
 
 For the following study, which is in the main corroborative of the foregoinir. six 
 samples of cereal foods were chosen. 
 
 Quantities of 2-6 grammes, on watch glasses, were exposed at 100" C. to an 
 atmosphere of dry coal gas. . i^' "« 
 
 
 
 
 Loss or 
 
 Wmoht. 
 
 
 
 
 AtlW. 
 
 At 110" 
 
 
 2houn. 
 
 4boiin. 
 
 8lioun. 
 
 10 houri. 
 
 16 boon. 
 
 4 houn. 
 
 Malt breakfut food, No. 17850 , 
 
 RoUed Oftta, Na 23338<6; 
 
 928 
 1052 
 1184 
 ld«8 
 9'20 
 7«6 
 
 9-80 
 
 10 12 
 1080 
 12 24 
 14 28 
 1004 
 8-52 
 
 1024 
 10 92 
 12 40 
 14-40 
 
 10 16 
 868 
 
 1048 
 
 11 08 
 
 12 60 
 li'66 
 1032 
 
 888 
 
 10-62 
 
 R»l»ton brMkfast food, No. 20230. . . . 
 
 Force (specin' wunple) 
 
 MiUt breakfast food. No. 2(aX(b) 
 
 Grape nuu. No. 2a034r6J 
 
 1208 
 14 12 
 9-76 
 8-16 
 
 1260 
 14 66 
 1038 
 9-0O 
 
 f^ . 1^ ^Ti!° ,^* "^^""^ ^1.^ ^'^ "^ ^^'K*** *"«' "^'ng the temnerature 
 L™ ThJffii f""" r,^'i *"** ''"^"^^ ^'^u* ^^« " «"»PJ«t« "t 100" C. in 16 
 .Z?nf I T lu ^•'°"" *PP^ ^ ^ necessary at this temperature^ An 
 
 h^ L^7 one-fourth of one per cent would result from taking the weight afSr 10 
 
 work. Exposure at 95 -96° m a current of air, for varying periods, gave these resulte : 
 
 2 houn. 
 
 Ma t breakfast food (17860).. . . 
 
 Rolled oatB (233834) 
 
 Ralaton breakfast food (20230). 
 
 Koroe (special). 
 
 Man breakfast fend (2n22K;j), 
 Grape nuU (22034) 
 
 Loss OF Weight. 
 
 19 houn. 
 
 21 hours. 
 
 ' ' is-si 
 
 9'78' 
 
 ■■"8-86' 
 
 Maximum 
 loss of 
 Weight 
 
 00 
 66 
 -24 
 -24 
 
 88 
 -66 
 
 Loss in 
 
 Coal Gas at 
 100^. 
 
 10 62 
 U 08 
 12 60 
 1466 
 10 36 
 9-00 
 
IS 
 
 96' d^^TTfTifjT ***** f««lt-^ one i. compeUed to conclude th»t even ?l hour, at 
 eLiiZnoiSii? "^T^ "' "n* ^^^u^^^ "' '^'Ting hu8 been passed before the 
 expiration of th« tune, and mcreaae of weight (jy oxidation) has begun to take place 
 Thiaw consistent with experimental work already recorded. «*"«""«» pi*oe. 
 
 ., Q«^* *?^^f?, work further illustrates the fact that attempts to dry cereals in air 
 eitenti Tsh/w ,*° lK"%f f "•" ""'•**'•' '^'*^'' °' P«™'* °« oxidSirnTsuchTn 
 f^m^Ip'^J^ntri'^f' t^ht'^^^ "* ^^^*"« '"*^'«^' -hen thisis calculated 
 
 'Mi.UBmkf«,tFood».' CoJO«e»tl06' AiracST ^u- 
 
 for 3 houn. for 20 huuni, Innerenwi 
 
 ^"■.ti'^, 10-56 9-70 0-86 
 
 " ^1,232 809 7-45 odi 
 
 ' 22.040 9-6» 9I5 Vu 
 
 'Foroe.' 
 
 ^«-4'308 11.40 8-94 246 
 
 " J'*2J 10-68 9-86 0-80 
 
 " l'>»ol n^" 8-96 2-30 
 
 dryi^T^l^?** " ^''^ *""""' °* unavoidable experimenUl error in the method of 
 
 l.r«,^Zw^ ^''^^ quoted show that the differences obtained in these may be very 
 large when the airing is done in air. The following duplicates were wor» ad L nelrl^ 
 as possible under like conditions, in dry coal gas :— ^ 
 
 Ddplicates ; fo»s in 2-5 hours at 110\ 
 
 •BUltB««kf^tFood.' Diffe«„ce. 
 
 ^*>*'309 1100andl066 0-44 
 
 " ^{•®^ 1010 „ 9-67 0-43 
 
 " IS 8-80 „ 9-20 0-40 
 
 " 22,040 ;OiO „ 9(59 081 
 
 'Foree.' 
 ^"•21,226 12-60 and 12-90 40 
 
 not b^"te7.t:c"i„l;tt!L' "^ ""* " "•"^''•'^"•^ '^ "^ -*^«^ — ^ 
 
 mo.t^Xterrt^^IrS;'^*"^'"^^'"' '"^°'^« determination of moirture 
 
 Fat.-(Petrvleum Ether Extractive) by methods that invol^ estimation ,J nature. 
 
 It is apparent that the foUowing resulte have no value, except as illustrate— the 
 impo«ib.hty of accurately det«rmirmg fat by indiftxt mctbods. "'««n»t-t the 
 
 Five grammes was interstratified with fibrous asbestos in Macf«rlai.« tnK»a .„a 
 extnvcted. in Coxhlet tubes, for eight hour,. In r,Z^ IJ^"T.T^^^ 
 
14 
 
 without previous drying of the sample. The final drying was made at 106°-110" C. in 
 
 I 
 
 air. 
 
 Sample. 
 
 Totid loM to Petroleain 
 Ether snd Dry Air. 
 
 (o.) 
 
 ' Malt Br.akfa»t Food '- j 
 
 <.309 ! 10-96 
 
 (b.) 
 
 Mean. 
 
 Moisture 
 
 loatat 
 
 106°-110°. 
 
 Uifferenof 
 
 (F»t). 
 
 17,880. . 
 
 21,282 
 
 22,040 
 
 23,330 
 
 ' Force '— 
 
 4,308 
 
 17,427 
 
 17,851 
 
 ' Malta ViU '— 
 
 17,426 
 
 'Grapf Nuts'— 
 
 ^034 
 
 ' Life Chips '— 
 
 Special 
 
 ' Ralston Breakfast Food ' 
 
 20,230 
 
 21,684 
 
 9 88 
 9 12 
 
 10 78 
 9 48 
 
 11 82 
 10 72 
 
 12 36 
 
 12 00 
 9-96 
 
 U 24 
 
 13 20 
 18 12 
 
 11 12 
 1004 
 
 9 12 
 10 76 
 
 94« 
 
 10-78 
 
 9 89 ; 
 9 00 
 9 9!t 
 
 3-20 I 
 
 11 52 
 10 72 
 1236 
 
 1140 
 10-6S 
 11 28 
 
 12 00 
 
 1115 
 
 10 10 
 
 980 
 
 11 24 
 
 9 90 
 
 13 20 
 15 12 
 
 12 50 
 18 64 
 
 p. c. 
 
 034 
 15 
 0-12 
 77 
 28 
 
 12 
 007 
 
 1 11 
 
 085 
 
 060 
 
 1 34 
 
 70 
 148 
 
 Fat (Kther 
 Extract) ob- 
 tained by 
 
 direct 
 Weighing. 
 
 1 18 
 
 1 26 
 1 28 
 
 61 
 
 1 69 
 
 1 42 
 
 1 68 
 
 The indirect method is untrustworthy inasmuch as (1) the difference between duplic- 
 ate tests is often greater than the total amount of fat; 12) the preceding study of 
 moisture determination shows an experimental error of i.oout 0-5 per cent, which error 
 would invalidate any results obtained for fat, in vhich the moisture per centace had to 
 be deducted. 
 
 The following mode of operating has been found satisfactory :— Quantities of the 
 material varying from 2 5 to 5 grammes are wrapped in fat-free filter paper and tieti 
 with orflinary sewing cotton. The cartridges so formed are dried in coal-gas, at 105" • 
 and exti acted in a Soxhlet tube with mixed pretroleum and ethyl ethers ; or with 
 petroleum ether only. The ether must be rectified, and found to leave no residue on 
 evaporation The extractive is evaporated to dryness in tared glass capsules, and 
 weighed. If desired, the iat so recovered may be examined as to its refractive index, 
 and Its behaviour with reagents. The quantity obtained is, however usually too small to 
 permit of detailed examination ; jnd if the ordinary physical constants are to be deter- 
 mined, It IS necessary to make a special extraction of a larger quantity of material. 
 
 The numbers given in the last column of the pi jceding table, were obtained by 
 operating in this way. ' 
 
 It was noted that the fat ivcovered from the cereal foods examinetl did not gain 
 wp'stht on continue<l exposure to air at 100° C. for 15 hours. 
 
 ASH. 
 
 It is usually recommended to carry out the operation of ' ashing ' in a muflle, main- 
 tained at a low red heat. This method is tedious in the case of cereals, which 
 bum very slowly. Ii is advantageous to treat the partly burnt material with water 
 filter, and complete the incineration of the residue, (with the filter) finally adding to it 
 the solids obtained by evaporating the filtrate to diyness. 
 
 Hehehrand (Zeit. fur Untersuch, der Nahr. and Genussmcttel, 1902, 719— through 
 Analyst, 1902, 342) recommends a platinum dish having circular holes just below its 
 
 i 
 
15 
 
 edge. Thk 18 covered by a Ud and chimney made of aluminium • and it is claimed f h,.* 
 .ncmemtion « complete in about half the u^^ual time with thi« app^StuV ^* 
 
 The foUowing determinations have been made in platinum Thps over a Bnn«.n 
 With ' •'"f* •" ^ir* 1°'V' T*' ^'-^ '''^"y ™^ t« distincTr'nL 
 
 With samples of ' Force ' : — 2 92 2 7fi 9 -To ortn. ^^ i o ^^r 
 With sam&es of L«e Chips r-^'sl Ja's /^eln^valu^.Te^Pr L7 '^^ ^•'"*- 
 cvnt '*"''" "' ^'''*"'' ^'*""»*'* Food:_0 70, o'86; m^ Talue, 078 per 
 
 Orape nut , gave 1 64 per cent. 
 Rolled oats, gave 1 68 per cent. 
 
 In the following illustrative 
 
 CRUDE FIBRE. 
 
 ^ sA^ unH Ih^- \i ,^\^% "^"^ treatment, two to three volumes of alcohol 
 are added, and the liquid whirled for twpntv min„t«. ,., „„ ti., .jj-.v^ , ~''^,"",' 
 
 twenty minutes or so. The addition of alcohol 
 le specific gravity as the 
 
 the centrifuge being hen, of no advante^: """" '" ''^" *"""'* ""*" '««'''«=t«ry : 
 
 ' lUlt Breakf«t Kood ' - Crude Fibre, p. c- 
 
 is necessary because the separated fibje is of nearly tlio same soeeifir .rravJtv ,« H.« 
 menstruum. After alkali t,4atment, direct filtration h' - ^ ^ *^ "" ""* 
 
 No 4309 0-94 
 
 17850 i-os" 
 
 20225 1-24 
 
 21232 0-96 
 
 21685 1-00 
 
 22040 144. 
 
 23f!30 0-80 :' 
 
 0-90 
 
 08 
 06 
 
 - Mean value =1 -05 
 
 'MaluViu 
 
 No. 17 26 •) 
 
 21225 .'3. 
 
 50: 
 90 
 
 2-30 ( 
 
 Mean value=3 16 
 
 ' Grape y^tii '— 
 
 No. 22034. 
 
 ....2-6: 1-46 Mean=2 03 
 
 ....2-90 
 
 • .. 1-64: 1 72 Mean =1 68 
 
 ' Life Chi|»> '-- 
 
 Special 
 
 ' Ralston Breakfaiit Fcod '— 
 
 No.21684 
 
 ' Force '- 
 
 N0.17851C6; ^ 2-60 
 
 • Rolled Oata '— 
 
 No 23333 fa; 3. 14 
 
 SITKOUEN. 
 
 Kjeld^W meSIod"*"'" '" """ ""'"' "" ' «™"*"'*' °' •"**-"»•• ''^ '"^^ «--««- 
 
 The soluble nitrogen has been obtained by evap< ™t^1g to dryness, in a Kjeldahl- 
 
 digestion flask, 75cc of a 10 per cent aqueous solution and treating^t^residue « a£ve. 
 
M 
 
 Evaponition in conveniently effected by upirmting a current of sir through the fUak. 
 while thi8 i8 on the water taUi. 
 
 In a few case* thin Mtimation haa been made on a 5 per cent Bolution, and in every 
 instance the diwwlved nitrogen so obtained was notably higher. This would seem to 
 point to the difficult solubility of the forms in which nitrogen is prasent in thew sub- 
 stances. 
 
 
 NinooM— Pn Ciirr. 
 
 "■™~ 
 
 Total. 
 
 SOLI'BLI. 
 
 
 Ten p.c. 8oln. 
 
 Five p.c. Soln. 
 
 ' Malt Breakfast Food '- 
 
 No. 4309 
 
 2 12 
 1 986 
 1 96 
 118 
 1 « 
 221 
 1 92 
 1 96 
 
 
 
 17860 
 
 20226 (o) . . : 
 
 20228(6) 
 
 212S2 
 
 21685 
 
 014 on 
 
 015 1 028 
 
 14 
 
 017 1 028 
 
 22040 '.. 
 
 aisso 
 
 156 
 18 
 
 6-241 
 
 Mean value 
 
 1 99 
 
 018 
 
 
 ' Foree '- 
 
 No. 4308 
 
 17427 
 
 17861(a) 
 
 17861 (fc) . . 
 
 21226 
 
 Special '..'.".''.'.'.'.'.'.['.[.['.. 
 
 1 90 
 1 76 
 
 1-96 
 1 79 
 
 023 
 026 
 OS 
 17 
 19 
 0.16 
 
 1 
 
 Mean value 
 
 188 
 
 0'21 
 
 
 • MalU Vita '— 
 
 No. 17426 
 
 21225 ;;;;;.■ .■.'.■.;'.■.; ;;; 
 
 1 62 
 1-63 
 
 016 
 028 
 
 
 Mean value 
 
 1 68 
 
 021 
 
 
 ' Grape Nuts '— 
 
 No. 22084(0) 
 
 22034(6) '.. ^.'.'.'.V'.'.'. 
 
 1-90 
 1 93 
 
 0-SO 
 G 80 
 
 
 Mean value 
 
 1 92 
 
 030 
 
 
 • Life Chipg — 
 
 No. 21230 
 
 1 51 
 1 69 
 
 OS 
 19 
 
 
 Special ]"" 
 
 
 Mean value ; 
 
 1-66 
 
 022 
 
 
 • Ralston Brpaltfaet Food '— 
 
 No. 20230 i 
 
 229 
 1 70 
 
 OS 
 OS 
 
 
 21684 ";; ;■;• ; ; 
 
 
 Mean value 
 
 200 
 
 OS 
 
 
 
 
 ' Rolled Oats '— 
 
 No. 233:0(a) 
 
 2 10 
 1 96 
 
 12 
 018 
 
 
 2S33S (6) ..'.'.'.'.'.'.'.'.['.'.[ 
 
 
 Mean value 
 
 203 
 
 13 
 
 
 
 
 Granulated oatmeal 
 
 Peameal ...'.'.]'.'.'][" 
 
 Cominea!, ordinary 
 
 208 
 4 41 
 1 64 
 1 43 
 
 018 - 
 1 19 
 OS 
 007 
 
 
 li golden 
 
 
 
 
 i 
 
 i ' 
 
17 
 
 L?!^?^^K^ •o«Tt«l fact The proteid8 are doubtle*. of mWimporUnc m f^ 
 ^SwLi*" •" »ub.Uno«s which «, poMibly inten«di.te J^S^f " tSr 
 
 It is now equally certain that the proteids thMOaelvea vary in uutritire Talae. The 
 
 i„H fh^; •^""""J" P^'io^'Jy "ho^n that there are emntial differmoee in the proteida 
 ^nd that, aecorthng to thejr conntitution, a certain portion of the nitK«en in cinvw^ 
 T^Tr^""^ ^^""^"^ experimenu on J^ ri,ow that au^hl^^y^a 
 ^wTwH.filil^^C'i: "•"* ?2 °«d*««"|)>?ft 1« 7 peroentof ite'nitrog^unab- 
 sortwd, while flbtin (which givee 46 per cent of ita nitrogen aa una on oxidation) left 
 
 It ia quite probable that mmUar diifcrencea exist unonk tbeproteidsof oeraOa • and 
 S^'nS:^"'^ *^K- k'^^T* P'^ir^yf the „n.e cereal there maVbTfounnSS^cS 
 
 to inteljj!^ k'!'^ *''* ""'""* "'*"**" ^""''^* "'*'^° ') *"' "**^ withotttany attempt 
 
 COLD WATKR BXTRACTIVB. 
 
 This has been prepared by treating 30 grammes of the sample with 280 cc. diatiUed 
 
 Tw th« SnJ^ *'J^ *'T •" rr*^? "* ^^ P*"" «*"* "trength^n the a«,umption 
 that the density of the sample is 1 6. This assumption seems justified by the fact tJ^t 
 the mean density of wheat flour is 1 -66. 
 
 The solution is made by shaking the sample with the solvent for a period of 18—20 
 hours (over mght) on an apparatus which I have called a ' rotator.' This consists of a 
 wooden disc, to which 4 Erlenmeyer's of about 380 cc. can be attached radially. The 
 * •leel M 16 mchee m diameter, and its surface is cut out in such a way that the Krlen- 
 meycr flask fits into a depre«ion, where it is securely held by rubber bands secured to 
 
 71;t^ r^ '^T'^ w*** ^^^ ''^^^- ^* "''«'« " '!"'«' % • «^ -rater-motor 
 at tne rate of 30 — 40 revolutions per minute. 
 
 The separation of the insoluUe matter is fadlitoted by the use of a Ui«e centrifuni 
 machine (see descnpticm at end) making about 1,600 revolutions per minute. After20 
 minutes in this appamtus the decanted liquid easily passes through ordinary filter 
 paper, about 200 cc. being obtained, as a rule. ^^ ^ 
 
 Unleas the centrifuge is used, a veiy long sedimentetion is needed, and it is difficult 
 to get a liquid which can be filtered. tVobaUy it would be best to work with 5 per 
 oent solutiOGS when a centrifuge is not available. 
 
 On the solution so obtained (solution A) the foUowing estimations are made — 
 1. Density. 
 
 Total solids m solution. 
 Reaction with iodine. 
 Reducing substances (Fehling solution). 
 Dissolved nitrogen. 
 
 Dextrine (matters precifntated by alcohol). 
 Preparation of solution B. 
 Wwk on solution A— (Le., 10 pw oent solution). 
 1. Density lyx-s been detennined by the sp. gravity-bottle at 16 ^'C. 
 i. ^«)«af«rfMb—20cc.-ei^porated to constant weight at lOO'C-on asbestoe fibre. 
 
 HJinJ* ^t^"^J^J^r}Y'^^ " ^"y «"«* """"tod 'ith ^•ter, and a very 
 dJute wlution of lodme add«l. It i. thus easy to avoid mist^iking the b«>^ 
 colour due to eiythnnlextrin. Where «.luble staicf, a. well a. dex^nif preLntT^ 
 blue of the starch iippem hOan the Imiwn-red of dextrin 
 
 3. 
 3. 
 4. 
 
 6. 
 6. 
 
 7. 
 
16 
 
 Thus ' Fori* ' tfiyea blut md then hroivn. 
 
 ' Grape NuU ' kivm bromi. 
 
 ' Uktmeal ' and wHne otlwr fa ids give no colour. 
 
 4. Reducing «i(A«<«ri«M— 25cl' ( = 2 grammes) ia made up t«» 60cc. with water, and 
 heated to 100°C. This is poured into RO oc. of Fehling's solution, alio at lOO'C, and 
 the mixture kept at thin teniiierature for ten minutes. Tlie precipiUted Cu, is then 
 rapidly filtered off, and washed on an asbestos Alter, using the pump. It is finally 
 washed with strong alcohol, dried and weighed. The Cu. ,0 x 60 - Cu. ,0 per cent as in 
 the tables below. 
 
 5. DUtoftyd nitrogen has been already referred to. (See page 16.) 
 
 6. Dextrxn~'ib cc. ( = 2 grammes) is concentrated to 10 cc., aud any d itters thrown 
 out of solution by this operation are separated by flltraUon. To the filtrate ( - 10 cc.) 
 IS added 100 cc. of alcohol (density -0 810). The precipiUte is collected on a Ured 
 filter, dnejl and weighed. Weight x 50 - dextrin per cent The ' dextrin ' so obtained 
 cannot, of course, be regarded as pure. I have not had leisure to fully examine the 
 charocter of the substances precipitated by alcohol ; but shall investigate this matter at 
 the first opportunity. 
 
 An examination of the tables will show that 2 to 3 per cent, of substances precipi- 
 tate«l by alcohol is sometimes present when no iodine reaction for dextrin (ervthro- 
 dextnn) occurs. " ' 
 
 The following table gives a synopsis of the results of work, as indicated, on 
 Sniiilion A : — 
 
 Mean Results Obtained. 
 
 BnskfMt Foodi. 
 
 Malt Breftkfut Fuud . . 
 
 Force 
 
 Multe Vita 
 
 Grape NuU . . 
 
 Life Chi|is 
 
 Kalaton Breakfaat Fi"<l.. 
 
 Rolled <lat» 
 
 Oatmeal 
 
 Peauieal 
 
 Cominon Cornineal 
 
 Golden Commeal .... 
 
 Density of 
 
 10 p.c. 
 tolutiun. 
 
 1 U051 
 1 0129 
 1 0127 
 10199 
 1 0087 
 1 0035 
 1 002S 
 
 looao 
 
 1 0076 
 1 0035 
 1 0019 
 
 Dry 
 
 Kdidi p,c, 
 
 13 00 
 20 60 
 30 88 
 49 SO 
 10 30 
 7 50 
 6 19 
 
 I Reduoing 
 Resotiaa with \ auhiitanoe*. 
 Iodine. — 
 
 AsCu,0p.a 
 
 None to brown. . 
 Blue to brown . . 
 Blue to brown . . 
 Brown 
 
 None 
 
 None 
 
 None 
 
 None 
 
 None 
 
 None 
 
 7-29 
 7 00 
 1« 20 
 23 80 
 86 
 
 00 
 00 
 00 
 
 
 
 I 
 
 'Dextrin.* 
 
 32t 
 14 48 
 
 920 
 24 87 
 12 16 
 
 2-62 
 
 3 58 
 
 The a<|ueous solution (solution A) is, of course, strongly dextro-rotatory, uwing to 
 Its content of dextrin, soluble starch and other optically active substances having rSfht 
 hand rotation. The solution is, however, always more or less opalescent, and cannot be read 
 m the polanmeter without clarification. I have found the following mode of eJarih-ing 
 both simple titid ellivieut : — - .. « 
 
 80 ce. solution A ( ^8 grammes material), is treated with 16 cc. of a 7 per cent 
 aluni solution, followed by 4 cc. of ammonia solution of such a strength as to precipitate 
 all the alumina and leave a slight excess of ammonia. (The ammonia solution is about 
 
!• 
 
 UtH^Ti^u' ?u2l;^ «jS^"*'^ ''•™''^«- "^ "'^^'^^ ^ •"-«""» -p*«»« - ««*% 
 
 Filtrate -«o/i4«ion^. 
 
 Aj/u/ion /», w w^l .t 20" C. in . 2 dm. tube. The nMdiiiir (8-V-.u«r m»i» 
 umta) w multiplied igr 4«- 138. to convert it to . pe«x«tI^tl«^«Sf ufto 
 . conce„trat.on of lo6 per cent The r«Ution i. th«.VxpZed in the •.ITwScLi uwj^ 
 
 i^yeetaf angulor rotation on the aolnble solidii. 
 This calcuUtion in nude by the formuU, 
 
 S_ * _ HV " 3*68 HV° X 0» m SV « 17S4 
 
 1 X 
 
 Too 
 
 3 X LiJ' 
 100 
 
 »p 
 
 or. Log 8 = Log 8V + lou • 1734 — lo,j. P. 
 
 AOAC fLJrT*"* "' "^l"^'' »•»*«'• P«r 1 cc- of wlution A. and 0-3468 i. the 
 A.O.A.C. factor for oonvertinK 8 V degrees into rotary degreeii. 
 
 In the foUowmg table the rotetorj- power is stated in both ways, and the ratio of 
 dextnn found to the toUl «>luble matter is calculated. ^ 
 
 OPTICAL (BOTATORY) VALUE OF 80LUBLK MATERIAL. 
 
 Name of Cereal. 
 
 Malt Breakfut Foiid 
 
 Force 
 
 MalUViU 
 
 Gr»|ie NnU. 
 
 Life Chijie 
 
 PercMit««e ! *>:?"««, 
 
 ■natter "OwWe mat- 
 ter. 
 
 'Dextrin' 
 precipitate 
 by 
 
 ISO 
 
 2»'6 
 
 30-88 
 
 49-S 
 
 193 
 
 78 
 
 72 
 
 100 
 
 106 
 
 125 
 
 — 
 
 alonlM 
 
 
 
 3 
 
 
 
 14- 
 
 
 
 9- 
 
 4 
 
 24 
 
 7 
 
 12 
 
 Ratio uf 
 
 Uextnn 
 
 to roluble 
 
 matter. 
 
 Iodine 
 reaction of 
 Solution A. 
 
 None to brown. 
 B'lie to bruwn. 
 Blue to brown. 
 Blown.* 
 
 •>ftn''"H*^"'*ll°'* f.f rfer<n„ is about 200"; that of »Uuble starch varies from 196' to 
 these two sX.innT^"?^^T »*? ^i? "•'I""* ^^ any way serve to distinguish between 
 ^nHl'!„ L . ^i: • 5"* "'.*'" °* ^^"^ *'«'•'"• precipitate to the toUl soluble matter, 
 of tht^ ^r *"^«^'"« •»«'"H h<"'«^". f»™«h a clue to the relative p«.portion; 
 
 twH^iSn^rr^oiiows?.:^" "^ "^"^ '"•'*"" •'^'"•"''*'°" "^ ''''' p^'"* ' p-^-i * 
 
 with*^«'^*f^'~'1?n7- "'^''u '■'*"**^ solution B(= 4 grammes sample) U ti«ated 
 neSJi^ K *^ '^^-'' "°^ ^r*^ ^ ^^° ^- *»•• 15 minutes. The ««led liquid is 
 filfnl^ / 1 »^ •"r'"*' »5"^ "l"™'"* «*»«« is added to make a volume of 76 cc The 
 filtrate (solutwaC) is read at 20° C. and the reading multiplied by ija = 168 to 
 convert to 8.V. decrees per 100 grammes. ^ ^ ' *' 
 
 me„t^*i. t^'^u^'"^ *olMe»t,^eh are converted into dextrose by prolonged treats 
 ment with hydrochlonc acid, the former more readily than the latter.* My obj ect was 
 
 Jo«™^°A"rf%"LrT«« 'n'S^f'^^r °\T^ Yr^^ ^' •^""' '^ ^'^■"' •» P""»''«« » 
 18«B) BoverhinB nir«in».™T„' « ,► ."'"^ /."tno" find that the law id,«x,v,.r«cj by Brown and Morria in 
 
 r«ultJ^how t^ thrmntIS 1. ^"*'~*' ••y ^T^' • '^•>ti»Ily true of the oonvereio,. by "id* The" 
 
 iTto the wttwJ vah^ nS.^hL",^?"*"' •"' ""* "5 "•""" '" P™«™» "' inven.ion. bears a^oonaUuit reUt- 
 
 add uied Md p,^™^LJ^^' "■^'"f ~n<»>t««» of acidity, dilution, time of diRntion, kind 5 
 
 irr«p^ve"^Pr^S5ution«„f hXivJi™',.'" (D In My homcgeneouN acid converted SSreh Uoduct' 
 
 com^ition (2) ffth^' imT<^teHi*t^^ •?""? »'*»y" "P"""" »»>• »>«' chemic^ 
 
 a .tis. product *hyd~iyjs ""ferv^.i^t'tS::!'!? iSvis^r ^^SKT'^ ""-' '" "" •°'"'^ -^ 
 
to meun ouoditi««i whiah would mow or l«m ckwely diMrimiiuito batwaon Umm mb- 
 •Unc«* The gynidynat of dextrone < ■■■ 63*) in to much low«r than tbftt of sither dextrin 
 or auluble NUrch th»t • very decifl«fl itltwktiun of roUtory power ■itoald rwolt from this 
 tfvktment Tl)« numbMii obtained m« given in the Mwlytiail tiUtica ; but Me ao nn- 
 Mtiafactory that it is evident the inversion hea proceeded quite Irregukrly and indaAni- 
 teJy. Thia u Mother point in which further work i« required. In newly every ceae 
 the raw&ig «<n inveraion ia lower than the original reading ; but the extent of iU change 
 bean no rinple relation to any known diflh-enoea in the oharaotar el the aolutiona. 
 
 *oreA.— It haa not been poaaible to make a direct eatimaUon ol unchanged ataroh 
 in all the iiamplea. This eatimation haa, however, been made in aeveml aamplea of the 
 following brands, vis.: Malt Breakfaat Food ; Force, Grape NuU and life Chipe. 
 
 The insoluble matter from 5 gnunmea of the sample was boiled for three hours with 
 dilute hydrochloric acul (aftosr Sachsaes method), cooled, neutraliaad and made up to 600 
 oc Aliquot portions of this solution were treated with Fehling solution, and the preci- 
 piUted cuproua oxide calculated into starch ( » dextroae x ■ 92). The following reaulu 
 were obtained : — 
 
 ITAiKIH. 
 
 Malt Breakfast Food ^l^ [ -«2'88 peaoent 
 
 Fo«« 3?.^)-38-76 " 
 
 GrapeNuU M-2I } -'2«> " 
 
 LifeChips lS;55)'-*3»0 " 
 
 A. McOILL. 
 
 I 
 
ANALYSIS OF BREAKFAST FOODb 
 
n 
 
 MALT BREAK 
 
 i 
 j 
 
 ■| ■ Dfl«!ri|ition of 
 s Sam I lit; by 
 (5 Food IiiB|K^tor. 
 
 •s ; 
 
 ■ 
 
 Name and AdilreM 
 of Vendor. 
 
 Nuue and Address 
 
 of BiHuibcturer 
 
 or FnrwisbM. 
 
 1 
 
 S 
 
 I 
 
 Deagnation Number. 
 
 w 
 
 Fat. 
 Petroleum ether extimc- 
 tive. 
 
 < 
 
 1902. i 
 
 July 31 Breakfast Food... 
 
 1 
 
 Sanderson & Co.. Char- 
 lottetown, P.E.I. 
 
 G. M. & A. A. Barker, 
 St. John, N.B. 
 
 S. L. Cniu, Kentville, 
 
 N.S. 
 
 .. 1. .. 
 
 Hovey A Son, CobourR, 
 Ont 
 
 F. Filion, Vancouver, 
 B.C. 
 
 F. A. Hatfield, Calgary 
 C. W. Griffin, Wng- 
 ham, Ont. 
 
 <T. B. Orr, Lennoxville, 
 P.Q. 
 
 The Malted Cereal 
 Co., Montreal. 
 
 1 
 
 2 
 
 % 
 
 4 
 
 5 
 
 6 
 
 7 
 8 
 
 9 
 
 4.')09 
 17860 
 20228a 
 202256 
 
 ivisa 
 
 21686 
 
 21703 
 23010 
 
 «;«««) 
 
 Means.. 
 
 p. c. 
 
 11 00 
 1056 
 
 p.c 
 
 p.c. 
 
 068 
 
 [ 
 
 10 78 
 
 
 .. 28 Cereal Breakfast 
 Food. 
 
 10 10 
 
 9 W 
 
 88 
 54 
 
 Aug. (iMalt Breakfast 
 1 Food. 
 
 989 
 
 .0 20 
 10 60 
 
 
 66 
 
 r>« 
 
 
 1040 
 
 110 
 
 086 
 
 "1 19 
 1 10 
 
 
 ,. 6 „ .. .. 
 July 24' ,. .. . 
 
 9 74 
 
 808 
 902 
 
 52 
 0-66 
 
 
 9 00 
 
 54 
 
 " 30 
 
 11 30 
 10 50 
 
 C 36 
 47 
 
 
 10-90 
 
 43 
 
 ., 2S: „ M .. 
 
 '9 69 
 1040 
 
 6-66 
 060 
 
 
 
 1000 
 
 116 
 
 063 
 
 ., 21 
 
 920 
 
 
 60 
 
 
 999 
 
 1 0.1 
 
 0-66 
 
 * Precipitate by alcohol, from water extract. 
 
 Proteids (calculated from mean total nitrogen » 6'25)=12'44 per cent. 
 Mean calories per 1 gram=4(KM'8. 
 
 \ \ 
 
FAST FOOD. 
 
 
 Subatoncni : 
 
 tion. '"•*• I*' »<» 
 
 Cn.O |«r 10o| R™""**- 
 grainme*. | 
 
 Remariu. 
 
 Starch grunmek ma«t]y 
 entire ; but 'ittle oellu- 
 i»r tisaue visible ; «t«rch 
 apparently wheat and 
 o»t« (?) poMibly barley. 
 
 This sample did not coma 
 
 Direct estimation of starch 
 (unchanged) gave 62-86 
 per cent. 
 
24 
 
 'FOBCB' 
 
 1902. 
 Juljr 31 
 
 Aug. U 
 July 
 
 .. 28 
 
 Description of 
 
 Sample by 
 Fond Inapector. 
 
 Br<«kraHt Food.. . 
 
 Foroe 
 
 Cereal iit< ^kfaet 
 Food. 
 
 Name and Addrma 
 of Vendor. 
 
 Name and Addrew 
 
 of Manufacturer 
 
 or Furnisher. 
 
 Beer k Goff, Charlotte- 
 town, P.E.I. 
 
 D. W. McLean, Winni 
 
 S 
 
 Foroe Food Ca, Buf- 10 
 falo, N.Y. I 
 
 Van Wart Bros., 
 John, N.B. 
 
 St. 
 
 .. 22 Force. P. Bruneau, Montreal. 
 
 13 
 
 14 
 
 4306 
 
 17427 
 
 .e 
 
 r- 
 
 ^a 
 
 1^ 
 
 p. C. p. c. 
 11 4 
 
 10 «6I. 
 
 p.c 
 2-92 
 
 2-7» 
 
 178610 U 2Bi 2-72 
 
 IS 
 
 1786U 
 
 21226 
 
 Special 
 
 Meani. 
 
 11 20 
 10 70 
 
 ' J6 
 
 10 851 
 
 12-6 
 12 9 
 
 12 7 j 
 
 14-54 1-28' 
 14 S9 130 
 
 2 60 
 
 14 66: 1 28| 
 
 1192 1272 76 
 
 Aug. 11 
 
 July 
 
 Malta Vita (oon- 
 oentrated malted 
 food). 
 
 Hardy & Buchanan 
 Winnipeg, Man. 
 
 P. Bruneau, Montreal.. 
 
 MALTA 
 
 Battle Creek Pure' 16 
 Food Co. 
 
 • Precipitate by alcohol from water extract. 
 
 I 
 
 17 
 
 17426 
 
 21225 
 
 Means.. 
 
 11 6 
 108 
 
 Ul 
 
 120 
 
 10 2 
 
 11 1 
 
 HI 
 
 }2'90 
 
 1-28 
 
 3 10 
 
 1 26 
 
 300 
 
 
ss 
 
 FOOD. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 NitroRen. 
 
 Cold W.ter Extnu: 
 tive. 
 
 1 
 .SuUtMoet 
 _ reducing 
 
 RoUtion in 2 dm 
 tube, per 100 
 grkmmee. 
 
 
 £ 
 
 i 
 
 1 
 
 i 
 
 d 
 
 
 1 
 
 * 
 
 relUingHoli 
 ! tion. 
 Cu,0 per M 
 grunmei. 
 
 Remulu. 
 
 •OC5 1 C 
 ill .1 
 
 Before 
 inver- 
 
 Afterin- 
 veirioo. 
 
 Before 
 inver- 
 sion. 
 
 11 
 
 
 P-o. 
 
 P-c. 
 
 l'8i 
 IS! 
 
 p-o. 
 
 11 0-21 
 l| 0'2I! 
 
 P.C. 
 
 1-OlM 
 10186 
 
 p-c. ! 
 
 36 8 Blue. 
 
 170 
 
 24 W 
 
 836 
 8-.'»2 
 
 p.c. 
 6 3 
 
 6 7 
 3 9 
 
 7-75 
 1066 
 
 p. a 
 
 +217-1 
 
 + 112-6 
 +2567 
 
 
 
 I +100-0 
 
 +1066 
 + 1733 
 
 Starch granules, moetly 
 broken, and much fib- 
 rous tissue. Appwmt- 
 ly wheat starch. 
 
 
 l'90j 0-28 
 
 36-6 
 382 
 40 1 
 39 
 
 i Bine- 
 brown. 
 
 
 l-7« 
 
 2 01 
 1-86 
 
 026 
 023 
 023 
 
 
 0-23 
 
 1 
 
 ! 
 
 8-38 + 96 
 4-80 + <(5-o 
 
 ■ 
 
 260 
 
 016 
 18 
 
 
 
 1 0084 
 1 0082 
 
 89 
 129 
 
 + 23-8 
 + 400 
 
 
 
 017 
 
 1 0083| 10 9 
 
 8-34 
 
 8 06 + 95-81 + 32-6 
 
 
 
 019 
 
 16 
 
 1 0129 34 7 
 38-1 
 
 10 72 
 1064 
 
 9-86 
 
 + 1770 
 
 + 130 0; 
 
 Pruteids (from mean total 
 nitrogen X 6 26) .= 11 -56 
 p.c. 
 
 
 1 95 
 179 
 
 
 34 9 
 
 1068 
 
 
 128 
 11 6 
 
 12-2 
 
 Calorific value = 3,846 1 
 calories per gram. 
 
 1 
 1 
 
 
 
 
 2 60 1 86| 21) 
 
 1 
 
 i 
 
 f0129 
 
 29-6 
 
 
 14 48 
 
 700 
 
 7 46 
 
 + 1227 
 
 + 108-61 
 
 Direct estmiation of un- 
 changed sUrch gave 
 36-78 p. c. 
 
 VITA. 
 
 2 SO 
 230 
 
 1 53i 15!l 
 
 i ; 
 
 1 5l! 17 
 
 0126 
 
 28-761 
 
 i 
 
 J3 00I 
 
 Slue- 
 >rown. 
 
 Irown 
 
 9 32 
 
 9-04 
 936 
 
 104 
 
 18 3 
 
 14 3~ 
 
 16-1 
 204 
 
 10-4 
 
 9-3 
 136 
 
 + 137 8. 
 
 + 280 
 + 194 
 
 V 
 
 + 300 OP 
 
 +3000C 
 
 1 
 
 Vheat starch, much brok- 
 en, with much fibroua 
 tissue. 
 
 240 
 
 1 62 
 
 16| 
 
 3-90 
 
 1 63 
 
 0-261 
 
 • 
 
 0128 
 
 roteids(frommean total 
 nitrogen X 6 36) = 9-88 
 
 
 9 30 18 2 
 
 11 4 
 
 ^c. 
 
 3 15 168 
 
 I 
 
 0-211 
 
 0127 .' 
 
 10-88. 
 
 
 
 9 26 16-2 
 
 tO-9 
 
 alorific value = 3,840 '3 
 calories per gram. 
 
26 
 
 GRAPE 
 
 .1 
 
 i 
 
 IJencription of 
 
 Sampli' liy 
 K(x>d Ins|iector. 
 
 1902. 
 July ISUrape NuU. 
 
 N'»mo»nd Addiww ^'»'n J and Addrt«» 
 of Vendor. : "' -""nufacturer 
 
 I or Fumiaher. 
 
 IJ. T. Maodonald, Cal 
 
 : gary- 
 
 21 Cereal Breakf ..iEdward Flah.rtv 
 Stratford. 
 
 .S 
 
 I r 
 
 M 
 
 I 
 
 jT fl 4 
 
 hS a. < 
 
 Pootimi Cereal Co., 18 1 »I7(M 
 Ltd., Battle Creek, 
 
 Mich. ; I 
 
 19 I 22^4o 
 
 p. C. p. C.|p. c. 
 
 9 5 ; 55 1 64 
 
 20 2293U. !) 4 ' fit 
 
 I I 93 62 
 
 9-35 61Si 
 
 Meana. 
 
 9 4S .58 11 64 
 
 24 
 
 LIFE 
 
 ''"''"" i"s^i^fi:.^t.^-H"s:^n!i^. ^' " '-'^ 
 
 22 
 
 Special! 9 9 
 j 99 
 
 ' 9 9 
 
 Meana.' 9 9 
 
 ... 2 82 
 1 69 2 38 
 
 1 69 2 60 
 
 A.. .KaJ^^^reak-SU, W, Winder. Ro._ ^.„^ J , 
 
 inaMilla. St Louis 
 
 July 90 
 
 Breakfaat Food . . F. Filion, Vanoouver 
 B. C. 
 
 Purina Mills, St. 
 Louia. 
 
 * Precipitate by alcohol from water extract. 
 
 RALSTON BREAK 
 
 20230 12 60 
 12 14 
 
 12-32 
 
 1 42 ,0 70 
 
 21684 18 64 j 1 66 10 86 
 • il3 80 
 
 il«72 
 
 IS 02 I 1 JM 78 
 
 H. 
 

 NUTS. 
 
 
 NitK 
 
 J 
 
 1. 
 
 p. c. 
 
 ► » 
 
 Nitrogon. *^''' *»**■■ extract 
 ive. 
 
 S7 
 
 S'ibitanceii 
 
 Fehling S<3u- "*"*"°" "> ^to. 
 
 tion. I '•'** f*' 100 
 Cii,0 per lOOj Krwnuies. 
 ffnimmei. 
 
 4N^i.|l|ig 
 
 i m if : III If 
 
 3 60 
 
 14fi 
 
 203 
 
 CHIPS. 
 
 Reni^trka. 
 
 -M 
 
 p. & 
 
 p. c. 
 
 . This nnjple did notcume 
 to hand. 
 
 ^Jtl^ '^«'^«;; 
 
 16 o;: 27: 0+ 240 ol Kt,'"'™' *'"'*" 
 
 T^o--- 360 0+ 3000;Pruteid.'(uie»n total ni- 
 
 I ''-"firen X 625 =1200 
 
 15 7|+ 312 
 I« 81+ 301 
 
 + 270 iicrwnt. ) 
 
 + 270 Dim-t estimation of im- 
 changrd starch gavu 
 32 50 per cent. 
 
 1-61 
 
 2 901 1 fie 
 
 I 
 2 901 1 88 
 
 0-28],.. 
 
 19 r 0001 
 
 il 0084 
 1 0087 
 
 221 0087 
 
 19-3 
 
 193 
 
 12 16 
 
 12 16 
 
 9 85 8-50 
 
 + 140 
 
 986 
 
 1086 Calorific value (mean) = 
 
 j 392S'9 calories per 
 j gramme. 
 
 Bn**-!; starch granules. 
 
 i Much husk tissue. 
 
 Proteias (mean total Ht>. 
 : trogfen x fi-25) = 9 68 
 
 8-50;+ 140 + 106 CDi^t'^timation of un- 
 chaufted starch 
 43 10 per cent. 
 
 gave 
 
 FAST FOOD. 
 
 ^64 
 
 1 72 
 
 2-29 
 
 1 87 
 
 1-74 
 
 1 70 
 
 1 68; 2 00 
 
 026 
 
 I'OOSgl 7 
 
 0281 0081 
 I'OOSS 
 
 1 0082 
 
 2811 0038 
 
 8 
 
 None. 
 
 
 3 32 
 
 1 92 
 
 76 
 
 2-62 
 
 00: 00 
 
 Oo 
 
 . Starch granules, mostly 
 I entire Wheat and 
 I many small granules ; 
 I noe. 
 
 jPrutaids (mean total ni- 
 trogen X 6-28) = 12fO 
 per cent 
 
 Calorific value = 39117 
 calories per gramme. 
 
 I 
 
M 
 
 ROLLED 
 
 Nanu- and Addran 
 of Vendor. 
 
 Nkme snd Addrai 
 
 of M»nufactarer 
 
 or FumUher. 
 
 1902. 
 July 22 Rolled o»ta.. 
 
 23 
 
 I.E.B.CaropMu,SUii-The Onilvy Milling 25 
 •tead. Que. Co., Montreal 
 
 22 Rolled oaU.. 
 
 22i 
 
 TABULATION OF 
 
 \Ult Breakfast Find . . . 
 
 Force 
 
 Malta Viu 
 
 Grape Nut» 
 
 Life ChifM 
 
 RaUton Breakfast Food . 
 
 Rolled Oats 
 
 Oatmeal 
 
 Peameal 
 
 Common Comnieal .... 
 Golden Commeal 
 
 9 
 
 99 
 
 1 
 
 0310 
 
 11 
 
 92 
 
 1 
 
 272 
 
 11 
 
 10 
 
 1 
 
 2S3 
 
 9 
 
 « 
 
 
 
 fi81 
 
 9 
 
 90 
 
 1 
 
 692 
 
 18 
 
 02 
 
 1 
 
 64 0- 
 
 11 
 
 21 
 
 7 
 
 211 
 
 10 
 
 84 
 
 6 
 
 911 
 
 10 
 
 40 
 
 1 
 
 33 2 
 
 13 
 
 12 
 
 s 
 
 211 
 
 14 
 
 80 
 
 2 
 
 010 
 
 ■6fi 
 •76 
 00 
 64 
 60 
 •78 
 68 
 14 
 62 
 42 
 
 Calorific value per 1 gramme — 
 
 For Oatmeal 4270 6 calorica. 
 
 Peameal .. 4132'7 
 
 Cornmeal (Common) 402it 2 .. 
 
 " (Golden). 3804 3 .. 
 
 •Precipitate by alcohol from water extract. 
 
OATS. 
 
 Nitrogen. 
 
 i 
 
 P.C. 
 
 314 
 
 Cdd Water Ex- 
 tractiuo. 
 
 I 
 
 3' 14 
 
 IA.0 
 
 3' 10 
 
 a 
 I 
 
 p.0. 
 
 11 
 
 018 
 
 s 
 1 
 
 1^ 
 
 p. a I 
 
 I-00S4I 
 1 0023 
 
 p.0 
 60i 
 
 12:1 0034 
 
 1611 0027 
 0' 00:1 0023 
 
 203 
 
 0-131 002s 
 
 OUIOOSS 6 19 
 
 i 
 1 
 
 i 
 
 X 
 
 Substapoe* 
 
 Kebli'^'S). I - j*°***'™ in 
 
 Cu,0 per 
 
 lOOgnua, 
 
 p.0. I P.C. 
 
 None. I SB 
 I 2'48 
 
 ! 3 00 
 
 IMan 
 
 inirer 
 •ion. 
 
 p.0. 
 
 After 
 
 inver- 
 ■ioo. 
 
 2 dm. tube, per 
 lOOirrms. 
 
 Krmarln. 
 
 6'95' None. 
 S8O1 
 
 6 38 
 
 3 08j 0'181'OOSO 
 
 4-4lj 11910076 
 
 1M! O26|iO036 
 
 1 43i O'Orll 0019 
 
 MEAN RESULTS. 
 
 344 
 
 488 
 
 416 
 
 368 
 
 None. 
 
 p.0. 
 
 
 Before 
 inrer- 
 •ion. 
 
 p.0. 
 
 0° 
 
 0^ 
 
 After 
 inrer- 
 (ioo. 
 
 p.c. 
 0° 
 
 Oat itaroh and fibre. 
 
 0° ProUidt (mean total ni- 
 trogen X 6 26)=lli-«9 per 
 o»nt caloriHc value = 
 4242'2 caloric* per grain. 
 
 O' 
 
 0° 
 
 ■I-2-5'' I (T 
 Of 0° 
 
 0" 
 
 Granulated uatmeaL 
 Peameal. 
 
 Common commeal. 
 Golden oommeal. 
 
 3 60{ 1'8S 
 
 I 
 
 S16| 1-58 
 
 8-03 1 92 
 
 3 90 ISO 
 
 1-0B| 199] 18,1-0061 
 21 ;1 0129' 
 311 0127 
 3011 0199 
 0-23|10087j 
 261 0086! 
 O'l.Sl 0026 
 
 181 0020! 
 
 1 191 00761 
 
 I I 
 
 36,1-0036 
 071-0019 
 
 13-00|None U. 
 brown. 
 
 1 
 
 3 14 
 4 
 
 1 36 
 360 
 
 3-00 
 2-03 
 2-08 
 4 41 
 1-64 
 
 118j 1 43 
 
 29 GO 
 
 30 88 
 40 60 
 1930 
 
 7-50 
 6 19 
 3-85 
 17 78 
 630 
 290 
 
 Blue at 
 brown. 
 
 Blue or 
 brown. 
 
 Brown. 
 
 Blue. 
 None, 
 
 3 24 
 14-48 
 
 9 26 
 24 87 
 12 16 
 
 3 
 
 8-68 
 
 -■29| 
 7-OOj 
 
 1620 
 33 80 
 
 086 
 
 00 
 
 00 
 
 00 
 
 0-0 
 
 0-0 
 
 
 
 7-85 
 7 46 
 
 1090 
 
 16 80 
 8-60 
 
 00 
 
 00 
 
 00 
 
 00 
 
 00 
 
 0-0 
 
 + 
 64-7^ 
 
 53 6° 
 
 122 r 108-6° 
 194 0" 900 0" 
 301-0" I 270-OP 
 140 0° '' 106-r 
 
 0° 
 0° 
 V 
 
 2 5° 
 00° 
 
 0^ 
 0° 
 0° 
 0° 
 0° 
 0° 
 
 Malt Breakfart Food. 
 
 Force. 
 
 Malta Vita. 
 
 Grape Nut*. 
 
 Life Chips. 
 
 Ralaton Breakfaat Food. 
 iRoUed Data. 
 jOatmeal. 
 ; PeameaL 
 
 iCommon Commeal, 
 Golden Commeal. 
 
 Proteid* (total nitrogen x 6-26)— 
 For Oatmeal = 1300 per cent 
 Peameal = 27-66 per cent. 
 Commeal (Common) = 1026 percent. 
 " (Golden) = 8 94 per cent 
 
so 
 
 CENTRIFUGAL APPARATUb FOR QUANTITATIVE ANALYSIR 
 
 A piece of appamtua is described by F. Steimtser in the Zeit fiir AiutlTt. Chem., 
 1902, 100 (Abst. in Jour. Boc. Chem. Induat., 1903, S62). 
 
 The apparatus illustrated on page 31, was designed by me, and worked out with 
 the assistance of Mr. Tliomton, machinist, of this city. It has been in continuous use 
 in my laboratory for five years, and has given perfect satisfaction. 
 
 It is driven at a rate of 1,600—3,000 revolutions per minute by an electromotor of 
 one and a-half H.P. driving a countershaft from a main shaft and W a half craaaed belt 
 (rf). 
 
 It consisto of a heavy iron base plate {n). Figs. 1, 2, 3, 23 inches diameter and 1} 
 inches high. Three iron pillars, 16 inches high, su{^Mrt a three armed head-piece (A), 
 and between these two is jouroaled in bearings (a*) the steel shaft (c), with driving pul- 
 ley (rf). This shaft works on a ball bearing (e) at the lower end (Fig. 3) and on a steel 
 point (/) at the upper end. It carries a yoke (g), shown in detail in Figs. 3 and 4. This 
 yoke supportH two steel rings pivoted on steel bearings, into which rings slip easily, the tube 
 supports of copper (A, V) which are of two shapes according as tubes of the form k, I or m 
 are used. In fig. 3 the two different supports are shown in position. These tube sup- 
 ports are of e«iual weight, so as to be interchangeable. At the bjttom of each tube 
 support is slippinl a piece of rubber, being an ordinary rubber cork when (A') is used and 
 the half of a rubber ball {/>') perforated in the centre when (A) is used. The glass tubes 
 (/) and (/() are ordinary, thick walled, test tubes, and must be well annealed. The 
 various operations of precipitation, extraction, washing, A'c, are performed in these 
 tubes, the latUr operation being done by decantation, after shaking (an operation 
 greatly facihtated by a Hpecially constructed shaking machine. The precipitate is 
 usually packed down so firmly iu '■he bottom of the tube after 5 — 10 minutes 
 centrifuging, that the wash water can be poured off to the last drop or two. The 
 tube (m) is a specially constructed H«>|iarating funnel (about 176 cc. capacity) of 
 such a form as to fit the tube support. The most troublesome emulsions are easily 
 separated by the centrifuge. 
 
 In Fig. 1 ..H Hhown a cover (n) made of | inch steel plate, capable of being pulled 
 down over the machine when in use as a safety protection. This is counterpoiwd by a 
 weight (shown at ( p) in Fig. 2), suspended on a cord running over friction pulleys which 
 are supported by the top frame. The cover is running on guide rods (9) in guides (r). 
 The tubes (k) hold about 30 ce. and are naturally preferred when sufficiently large for 
 the work in hand. Tubes (/) hold about 125 cc. 
 
 
SI 
 
 ^ %4.