y the hydrazone method.
The following may be cited as typical:

Substance Furfural p.ct.

Rye (Goettingen) 6.03
Wheat (square head) 4.75
Barley (peacock) 4.33
Oats (Goettingen) 7.72
Maize (American) 3.17
Meadow hay 11.63
Bran (wheat) 13.06
Malt 6.07
Malt-sprouts 8.56
Sugar-beet (exhausted) 14.95

(b) A comparison of wheat with wheat bran, &c. was made by grinding in
a mortar and 'bolting' the flour through a fine silk sieve. The results
showed:

Furfural p.ct.
Original wheat 4.75
Fine flour 1.73
Bran (24 p.ct. of wheat) 11.25
Wheat-bran of commerce 13.06

It is evident that the pentosanes of wheat are localised in the more
resistant tissues of the grain.

(c) An investigation of the products obtained in the analytical
process for 'crude fibre' gave the following:

(1) In the case of brewers' grains:

100 grms. grains gave furfural = 29.43 pentosane
---------------
20 " crude fibre " = 2.52
Acid extract " = 22.76
Alkali " " = 1.20
Deficiency from total of original grains 2.95
-----

29.43

(2) In the case of meadow hay:

The crude fibre (30 p.ct.) obtained retained about one fourth (23.63
p.ct.) of the total original pentosanes.

(d) An investigation of barley-malt, malt-extract or wort, and
finished beer showed the following: An increase of furfuroids in the
process of malting, 100 pts. barley with 7.97 of 'pentosane' yielding 82
of malt with 11.18 p.ct. 'pentosane'; confirming the observations of
Cross and Bevan (Ber. 28, 2604). Of the total furfuroids of malt about
1/4 are dissolved in the mashing process. In a fermentation for lager
beer it was found that about /10 of the total furfuroids of the malt
finally survive in the beer; the yield of furfural being 2.92 p.ct. of
the 'total solids' of the beer. In a 'Schlempe' or 'pot ale,' from a
distillery using to 1 part malt 4 parts raw grain (rye), yield of
furfural was 9 p.ct. of the total solids.

In a general review of the relationships