The Microscopical Examination of Flour PDF ePub eBook

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The Microscopical Examination of Flour free pdf Excerpt from The Microscopical Examination of Flour: April 23, 1920 As a rule, not less than 12 microscopical mounts were made of the standard and of the sample under examination. Kohn (10) weighed out one-half gram of the flour, and added 10 cubic centimeters of ether, shaking the mixture, to isolate the hairs and bran tissues which were subsequently identified under the microscope. Dedrick (4) placed the flour in question upon a glass, and examined it for offal particles, either with the naked eye or by means of a powerful magnifier. Particles of bran, germ, or other impurities or substances differing from flour were enumerated, five and six trials being made and an average struck. In this way he attempted to differentiate between the so-called patent, straight, clear, break, and low-grade flours. Collin (3) considered the microscopical examination of flour quite extensively, although he did not take up the question from the standpoint of determining the relative amount of offal material present. The histology of the wheat grain is fully discussed and illustrated with a number of figures. Von Liebermann and Andriska (22) suggested a method for estimating the quality of wheat flour which might possibly be correlated with a microscopical examination. The quality of the flour with respect to the quantity of bran substance present was ascertained by shaking the flour with chloroform, and observing the color of the portion which floated on the surface. The test might be rendered quantitative in the following manner: One gram of the flour was shaken in a tube with 10 cubic centimeters of chloroform, and the mixture allowed to stand for one hour. The depth of color of the layer which then formed on the surface of the chloroform was compared with the colors of the layers produced when mixtures of finest white flours and variable portions of bran were subjected to similar treatment. These mixtures might contain quantities of washed bran ranging from 0 to 2 per cent. The colors of the layers were to be observed from above. In connection with the work done by Moore and Wilson (15), Patterson has made a microscopical examination of the flour streams from the different machines of the mill, these streams being blended to form various finished flours. Finished flours were also examined. His method consisted in weighing out 3 milligrams (0.003 gram) of flour, dividing this into five portions on as many microscopic slides, wetting with water, covering with cover slips, and then counting under the microscope the number of hairs and epicarp and seed-coat particles in the five slides. His results tended to show how these particles increased in number in streams from the lower-grade machines and were practically absent from those from the "top" of the mill. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully- any imperfections that remain are intentionally left to preserve the state of such historical works.

About George L Keenan

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Details Book

Author : George L Keenan
Publisher : Forgotten Books
Data Published : 27 September 2015
ISBN : 1332157211
EAN : 9781332157211
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 40 pages
Age + : 15 years
Language : English
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  • The Microscopical Examination of Flour free pdfThe Microscopical Examination of Flour

    . Excerpt from The Microscopical Examination of Flour: April 23, 1920 As a rule, not less than 12 microscopical mounts were made of the standard and of the sample under examination. Kohn (10) weighed