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Distribution of the Nitrogen of Wheat between the Flour, Bran and Shorts

Published online by Cambridge University Press:  27 March 2009

J. E. Greaves  and
Robert Stewart
J. E. Greaves
Affiliation:
(From the Chemical Laboratory of the Utah Experiment Station.)
Robert Stewart
Affiliation:
(From the Chemical Laboratory of the Utah Experiment Station.)
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Extract

The per cent. of nitrogen in a wheat is no direct index of the amount which its flour will contain. The per cent. of a wheat's protein recovered in the flour varied from 56·84 per cent, to 65·56, while the per cent. of protein occurring in the bran varied between 25 per cent. and 32·77 per cent., and that occurring in the shorts from 8·90 to 10·82 per cent. As an average of these determinations, the protein of the wheat was divided between the flour, bran and shorts in the proportion of 61·87 per cent., 27·98 per cent., and 9·92 per cent. respectively.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 4 , Issue 4 , June 1912 , pp. 376 - 379
Copyright
Copyright © Cambridge University Press 1912

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References

page 376 note 1 Robert, Stewart and Greaves, J. E., Utah Exp. Sta. Bul. 103 and unpublished data.Google Scholar