. Department bulletin. Agriculture; Agriculture. Washington, D. C. T January 26, 1923 SIGNIFICANCE OF WHEAT HAIRS IN MICROSCOPI- CAL EXAMINATION OF FLOUR. By George L. Keenan, Microanalyst, Microchemical Laboratory, Bureau of Chemistry. CONTENTS. Page. Page. Purpose of method 1 Examination of commercial flours -i Method 1 Examination of experimental series of 6 Examination of mill stocks 2 Summary 7 PURPOSE OF METHOD. Since the publication of United States Department of Agriculture Bulletin 839, "The Microscopical Examination of Flour, further study has suggested that the number o
. Department bulletin. Agriculture; Agriculture. Washington, D. C. T January 26, 1923 SIGNIFICANCE OF WHEAT HAIRS IN MICROSCOPI- CAL EXAMINATION OF FLOUR. By George L. Keenan, Microanalyst, Microchemical Laboratory, Bureau of Chemistry. CONTENTS. Page. Page. Purpose of method 1 Examination of commercial flours -i Method 1 Examination of experimental series of 6 Examination of mill stocks 2 Summary 7 PURPOSE OF METHOD. Since the publication of United States Department of Agriculture Bulletin 839, "The Microscopical Examination of Flour, further study has suggested that the number of wheat hairs present in a weighed portion of the sample might be of value in classifying it. Heretofore the grading of a flour by the original method has depended upon a count of the bran particles and hairs in a weighed portion of the sample. In practice, however, the identification of bran particles appears to be a more difficult task for the untrained eye than the recognition of wheat hairs or fragments of hairs. The bran particles occur in the flour in such a variety of forms that an analyst unaccustomed to the differentiation of histological sections under the microscope may encounter difficulties in obtaining con- sistent bran-particle counts. The wheat hairs and hair fragments, on the other hand, are readily identified and the quantity present in a sample has been found to be indicative of the flour METHOD. The method employed, which is similar to the one described in Department Bulletin 839, with some modifications, is as follows: Carefully weigh out upon an accurate balance a 5-milligram portion of flour and transfer the weighed portion to the center of a microscope slide the surface of which has been ruled with lines running lengthwise and 1 millimeter apart. The flour having been transferred to the slide, mix about 4 drops of chloral hydrate solution (1:1) with the flour by means of a preparation needle. After making a uniform mixture of the flour and the ch
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