Note 51 — FLOUR AND BREAD.
Reading edition
Wanklyn applies his ammonia process (see p. 205), to the estimation of albuminoids in vegetable substances. In this manner he obtained the following percentages of ammonia from various flours:—Rice, 0·62; maize and malt, 1·03; wheat and barley, 1·10; rye, 1·45; pea, 2·30.