The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1900-01-25
MCANDLESS ON WHEAT
STATE CHEMIST GIVES ANALY-
>Es Of NErEEN GKOR-
GA SAMPLES.
SO1E ABOVE THE STANDARD

OhAK DIR nave the pleasure to
present to You in the accompanying ia
sles, analyses OF 10 samples of Georgia
wheats. This work was undertaken
last fall at the suggestion Of Mr.. w. G.
Cooper of the Atlanta Journal, who
kindly procured the samples of wheat
Tor me. / think it we'll to bring the
matter to the attention OF the readers OF
your monthly talk. both for the purpose
OF increasing their interest in wheat
growing, TO show them they can grow
40 fine wheat in Georgia as is grown
anywhere in the world, and further, to
put such of the farmers as desire to for
wRrd samples of their best wheat to the
next state fsir on notice that careful
analyses will be made of these samples
similar to those given III the table at
tached, showing the comparative food
values of Georgia grown wheat as
sure you do not think the samples the
analyses of which are given in the table
could be called picked" samples, as
perfect cleaning from chaff, dirt, ETC.,
and yet propose to compare them with
wheats which may fairly be assumed to
have been carefully selected. The wheat
to which our wheat is compared in the
accompanying tables was sent to the
Worlds Columbian exposition in Chi
for nv hi IF fatv An
supposed that each exhibitor sent the
best he had The analyses Of these
wheats were made by or under the su.
pervision of the chief chemist of the
United States Department of Agri.
culture. DR.. H. w. Wiley. The meth
obs described by him. as used in his
analyses, were carefully followed In the
analyses of the Georgia wheat.
AT your request will give brief ex-
PLANTATION OF the terms used in the
analyses, 80 that they may be better IN
derstood by those interested in the
work.
First, the samples were ground to a
-four, outer coat and all, and placed in
stoppered bottles. From these bottles
suitable quantities were weighed out
for analyses.
The moisture is the loss in weight
suffered by the sample on drying it at q
temperature of 2l2 degrees Fahrenheit.
The albuminoids, or protein. are found
by estimating the percentage of nitro
gen and multiplying this by 62b The
albuminoids are so called because they
resemble in their chemical character al.
bumen or white of an egg. They are
ALSO known as protein. and constitute a
very important element of the wheat.
When assimilated by the body they
make lean meat or muscle, and nourish
the blood. The albuminoids. or pro.
tsin, are the most valuable and expen-
sfve constituents OF our food.
The ether extract consists principally
OF the oil or fat in the -four and Is OBJ
tanned by repeatedly extracting the -four
with ether, which has the property of
dissolving oil or fat. The oil is assimi.
lated by the body as fat and also pro.
duces heat and energy in the body. The
carbohydrates of wheat consist princi-
pally of starch with small quantities OF
sugars and little fiber. They are con-
verted into sugar in the body and also
produce heat and energy and are a
source of fat. They are much more
abundant than protein, and conse.
quently much cheaper. The ash is the
plies phosphorus and mineral salts to
the body. The dry gluten usually bears
a pretty constant relation to the per-
centage of protein, the samples having
the highest content of dry gluten also
show the highest percentage of protein.
The moist gluten also usually varies
with the percentage of total proteid
matter This is an item of special in.
terest to the baker. A wheat with a
high percentage of moist gluten will
produce -four of more value to the
baker than one with low content.
Such -four will make bread. rising bet
tsr, giving larger and more porous
loaf and also retaining larger quantity
of water than -four with low moist
gluten. Such a -four is very valuable
to the baker. The glutinous matter of
wheat is what SO especially dintin.
guishes it from the other cereal grains
as a bread maker The glutincus mat
ter entangles in its meshes the gases
produced during the process of fermen.
tation or rising" and holds them,
making the loaf light" and porous.
By studying the accompanying tables
OF analyses you will see that, while
some of our Georgia wheats are def
Gent in the valuable properties emu
merated above, others are we'll up to
and above the standard set by the ave.
rage OF wheats exhibited at the Worlds
Fair in Chicago
The states showing a higher average