Abstract
FLEURENT, in his “Le pain de Froment,” shows that the grain of wheat consists, by weight, of the protective coat (15.6 per cent.), the embryo or germ of millers (1.4 per cent.), and the white flour (83 per cent.). The coat includes, in addition to the pericarp and testa, the alearone layer of the endosperm, the remainder of which forms white flour. The bran of the miller, as removed by the metallic roller, includes the aleurone layer, which is not only a starchless layer, rich in fats, but contains the newly discovered bodies to which C. Funk has given the name of vitamines, and of which the first detailed authoritative account has appeared this year (“Die Vitamine,” von Casimir Funk, J. F. Bergman, Wiesbaden, 1914).
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The Vitamines of Food 1 . Nature 93, 41–42 (1914). https://doi.org/10.1038/093041b0
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DOI: https://doi.org/10.1038/093041b0