. The miller, millwright and millfurnisher. olors gives the wheat its name, white, amber, reddish or red, as thecase may be. It represents less than 2 per cent, of the berry. No. 6 is that portion of the berry which produces the best flour, beingharder and richer in gluten. This, mixed with equal parts from the centre,produces the finest white flour. No. 7 is still richer in gluten. Nos. 8 and 9 mixed together form a high grade flour of good color, andone hundred parts of this flour would produce one hundred and thirty-sevenparts of bread. Fig. 354 is the first coat or epicarp, very highly mag
. The miller, millwright and millfurnisher. olors gives the wheat its name, white, amber, reddish or red, as thecase may be. It represents less than 2 per cent, of the berry. No. 6 is that portion of the berry which produces the best flour, beingharder and richer in gluten. This, mixed with equal parts from the centre,produces the finest white flour. No. 7 is still richer in gluten. Nos. 8 and 9 mixed together form a high grade flour of good color, andone hundred parts of this flour would produce one hundred and thirty-sevenparts of bread. Fig. 354 is the first coat or epicarp, very highly magnified. It is composedof irregular longitudinal cells with the thick walls, very common to epithelialstructures. The greatest length of the cells corresponds with the longitudi-nal section of the grain. Fig- 355 represents a section of the inner fruit coat, endocarp, or coat oftransverse cells, sometimes called the cigar coat. These cells run with their * These tissues represent about 3 per cent, of the berry. 514 COMPOSITION AND STRUCTURE. fG- 353-—Longitudinal Section of Wheat, with Imaginary White Spaces, to render Tissues more Prominent. OF THE WHEAT BERRY. 515 greatest length perpendicular to the outer coat or with the smallest sectionof the berry.
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectflourmi, bookyear1882
