. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . Fig. 6o.—Puccinia Graminis X about 200. The Constituents of the Common Cereals. Wheat. (winter- Barley Oats. Maize- Rye, Rice. sown). Starch* . . 6371 63-51 49-78 64-66 61-87 77-66 Nitrogenous matter {i.e.,albumin, cerealin, &c. 15-53 1146 14-67 14-27 14-87 9-34 Cellulose 3*03 7-28 13-53 1-86 3-23 Traces Sugarf . . 2-57 134 2-36 1-94 4-30 0-38 Fat. . . 1-48 103 5-14 3-58 1-43 o-ig Mineral matter i-6o 2-32 2-66 i35 1-85 0-28 Mo
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. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . Fig. 6o.—Puccinia Graminis X about 200. The Constituents of the Common Cereals. Wheat. (winter- Barley Oats. Maize- Rye, Rice. sown). Starch* . . 6371 63-51 49-78 64-66 61-87 77-66 Nitrogenous matter {i.e., albumin, cerealin, &c. 15-53 1146 14-67 14-27 14-87 9-34 Cellulose 3*03 7-28 13-53 1-86 3-23 Traces Sugarf . . 2-57 134 2-36 1-94 4-30 0-38 Fat. . . 1-48 103 5-14 3-58 1-43 o-ig Mineral matter i-6o 2-32 2-66 i35 1-85 0-28 Moisture. i2-o8 13-06 11-86 12-34 12-45 12-15 Total . lOOOO lOOOO lOOOO lOOOO lOOOO loo-oo * The starch includes from i to 1-5 per cent, of dextrin, and, to-gether with cellulose and sugar, comprises the carbo-hydrates of thecereals. f The saccharine body is allied to cane sugar in its reactions. CORN WHEAT FLOUR. ^II The numbers in the above table have been takenfrom Bells analyses, and it may be pointed out that theresults of the analyses of different recognised authori-ties all differ somewhat, and that sometimes the differ-ences are wide. It