The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-01-01
n. D. Agricultural College

reporter the following regarding the
work Of the division of Physiological
Chemistry in this field, which con-
Germs Intimately the health Of the peo-
pie, andsthe problems OF animal nutri-
ton, the work headed by DIR. Ladd is
known as widely, possibly, as that of
any other chemistry department in
the United States. 1t embraces the
whole field Of the guardianship of
health. The agitation for pure foods,
which, simply put, means healthful
and cheap foods--for poor adulterated
foods cannot be cheap save in price
the work on beverages, on paints, the
hour and milling work. 1t is a wide
field. DR.. White says:
In this division of the department
student instruction is given in several
courses that relate closely to the prob
lens of health and disease. There are
courses for the student of domestic
science, for the man who intends to
take up medicine for the pharmacist.
and for the man who intends to be-
come a veterinarian.
In the experiment station work the
duties of the writer lie chiefly with the
study, from chemical standpoint of
different grades and varieties of wheat.
and of the mill products from the
same. Since wheat Is the most i'm
portant agricultural product in the
state a careful study is necessary,
and is being made of many different
varieties and grades The direct OBJ
ject Of this work is to point out lines
OF Improvement in the milling qualities
of wheat
Along with this main problem is
being carried a study of the effects of
storing upon -four and wheat: also of
what changes take place during the So
called sweating in the stack and in
the bin.
In addition to this work, there are
the valuable milling reports of Mr..
Thomas Sanderson, and the informa-
ton which they give Of the conditions
under which the flour was ground. Mr..
Fits, Mr.. Bailey and Mr.. Thomas. of
the bureau of Plant industry, complete |
the circle of the work on wheat by
making the gluten and baking tests"
H L. White,
Department of Chemistry.
Milling and Baking Investigation.
The value of an experimental mill |
together with the necessary equipment I
for making tests Of the -four produced |
has been recognized since the modern |
roller, or Hungarian process came into
use. Particularly has this been true
In cases where mills have been so
located that they were not dependent
entirely on local wheat from which to
draw their supply. The history of ex-
perimental milling dates back some Is
years or more, and since that time con-
siderable attention has been paid to
this sort of work.
The character of machinery and de-
vices used has undergone much the
same progressive evolution as has the
equipment of large merchant mill.
At first single stand of rolls was
used and the -four produced by the
crushing of the berry was sifted out
and a few simple tests applied to 1t. II
Next two stand Of rolls were en-
ployed for producing the -four. one cor
rugated for making the breaks" and a
pair for making the~reductions.
rotating sitter was also devised H
which permitted of making separations
quite similar to those made in a mer-
chant mill. 1t was impossible. however.
TO duplicate the work of a merchant II
mill with an equipment of this sort. SO Il
when the experimental mill at this
point was projected, it was with the
Idea of equipping 1t with all the nee
assary machinery to duplicate the work
Of the large mill. AS result the North
Dakota experiment station doubtless
has the best equipped experimental
mill In the country, with but one pos
'ible exception, and the fiours made on
ms mill equal in quality -four which
would be made from the same wheat in
most of the merchant mills.
4 Wheat is not so extensively grown
because of its high food value. from
he standpoint of the chemist, nor be-
sause of the large amount OF food ma
erial which is produced per acre, but
'ather because it, and the fiours manu-
actured from 1t. contain a substance
Inown as gluten. 1t is this substance
which gives the elasticity to the dough
ind which is responsible for the light
less of the bread made from it, due
Q It's elastic properties and ability to
eta1n the gas produced in the dough-
A knowledge of the comparative mil
ing and baking qualities Of the differ
mt varieties of wheats grown, either
n the same or different localities. is of \
'reat value. 1t is important to know r
which wheats are OF the greatest value. {
ince it is necessarily true that such q
vheats should be grown, providing t
heir yield per acre compares favorably 3
With other varieties. Many of the ex- I
eriment stations are making milling b
nd baking tests of the varieties ORR c
mated by them, previous to a general S
istribution of the wheat for seed. In t