a wort of 19.52 (the
actual percentage of solids in the wort in this case) the percentage of
ash is 0.204, of protein 0.499, and of phosphoric acid 0.044. A
comparison of these results shows that in the protein, ash, and
phosphoric acid there has been a material reduction below the figures
found upon the all-malt beer, due to the presence of the 25 per cent of
cerealin. A study of these results, calculated to the basis of 15 per
cent of solids in the wort, shows very clearly that the general effect
of the substitution of cerealin, brewer's sugar, rice, and corn is to
reduce the content of ash, protein, and phosphoric acid.

It is evident from the results here given that the most important things
to be considered in judging the nature of the raw materials used in the
preparation of a beer are the quantities of protein, phosphoric acid,
and ash; as the other constituents present in the finished beer are more
or less variable, the quantities present depending upon the methods of
mashing and fermentation.

Table VIII contains a summary of results giving the ash, protein, and
phosphoric acid in all of the finished products of known composition
which were examined, calculated to the basis of a uniform wort of 15 per
cent of solids.

TABLE VIII.--_Summary of the results of analyses (showing ash, protein,
and phosphoric acid determinations) in all finished products of known
composition, calculated to the basis of a uniform wort containing 15 per
cent of solids._

+-----------------------------+----------+-----+-----------+------------+
|Raw materials. |Products. |Ash. | Protein | Phos- |
| | | |(N x 6.25).| phoric |
| | | | | Acid (as |
| | | | |P_{2}O_{5}).|
+-----------------------------+----------+-----+-----------+------------+
|Malt |Beers: 21 |Per | Per | Per |
| | samples |cent.| cent. | cent. |
| | Maximum |0.336| 1.079 | 0.143 |
| | Minimum | .230| .701 | .087 |
| | Average | .275| .870 | .109 |
+-----------------------------+----------+=====+===========+============+
| | | | | |
|80 per cent m