. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Notice in Fig. 165 the section of a grain of wheat showing the outer layers which are separated by the miller into " ; This* bran, although rich in some nutritive materials, contains so much fibrous substance that it is not easily digested by the human being, but the lower animals derive much nutriment from it. The use of flour containing bran is to be com- mended to some extent, for it hastens peristaltic action. It is also true that the
. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Notice in Fig. 165 the section of a grain of wheat showing the outer layers which are separated by the miller into " ; This* bran, although rich in some nutritive materials, contains so much fibrous substance that it is not easily digested by the human being, but the lower animals derive much nutriment from it. The use of flour containing bran is to be com- mended to some extent, for it hastens peristaltic action. It is also true that the nutritive salts of the wheat are contained largely in the bran, and for this reason it is well at times to eat bread which contains some bran. If too much is used, the hurried peristaltic action hastens the food through the system before the nutriment is fully absorbed. The kernel called the endosperm (d) contains much starch, some sugar, and also the gluten which is a valuable nitrogenous substance. In the starch of the wheat lies much of the nutritive ingredients of bread. The germ or embryo (c) is the active part in germination. If present in the flour, the commer- cial value is lessened, as it gives a dark color. Rich in fat, it may cause the flour to have a rancid taste. The grains of related cereals are in a general way not much unlike the wheat. Their layers dif- fer in thickness. The corn (Fig. 166) is richer in fat and poorer in protein than the wheat. While Fig 166 ^Section of ^^ makes good Johnny cake and corn bread, it does grain of corn: a, skin not contain the essential characteristics to make a and testa; b, mem- brane; c, embryo; d, good raised bread, and is deficient in bone-making endosperm; f, scutel- material lum. Fig. 165. Section of grain of wheat: a, skins and testa; b, membrane; c, embryo; d, endosperm; e, cereal or aleuronc layer; f, scutellum. Figs. 159, 165 and 166 from U. S. Dcpt. Please note that these images are extracted from scanned page
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