=Ratio of Kernel to Hull.=--Numerous examinations of unhulled oats show that the average percentage of kernel to hull for 100 parts is as 73 to 27. In the oats grown in the western states the proportion of kernel is relatively higher and in the southern states lower. In the analytical process if the hull or chaff is ground with the grain the proportion of fiber or crude cellulose is very considerably higher than in the class of cereals ground without the chaff. The mean composition of unhulled kernels of oats of American growth is represented by the following table: Weight of 100 unhulled grains, 2.92 grams Moisture, 10.06 percent Protein, 12.15 „ Ether extract, 4.33 „ Crude fiber, 12.07 „ Ash, 3.46 „ Starch and sugar, 57.93 „ A study of the above data shows that the flour of unhulled oats is rich in fat, fiber, and ash. The large percentage of fiber and ash is due to a great degree to the composition of the hulls or chaff. The fat or oil comes chiefly from the germ. =Composition of Hulled Oats.=--Inasmuch as the chaff is always separated from the oat flour when the latter is to be used for human food, the composition of the oat in the hulled state is of greater importance to the present purpose than in the unhulled condition. The means of 179 analyses show the hulled oats to have the following compositions: Moisture, 6.93 percent Protein, 14.31 „ Ether extract, 8.14 „ Crude fiber, 1.38 „ Ash, 2.15 „ Starch and sugar, 67.09 „ The removal of the hulls, as is seen, and the partially dried condition of the grain in the above analysis increases the percentage of other ingredients. The protein and fat are especially large in quantity. Oatmeals may be regarded as the richest of the cereal flours, both in protein and in oil. =The Protein of Oat Kernels.=--There are three principal products in the oat kernels characterized by their different degrees of solubility, namely, protein soluble in alcohol, protein soluble in dilute salt solution, and protein soluble in alkali. The protein soluble in alcohol constitutes about 1.25 percent of the whole grain, the protein soluble in dilute salt solution about 1.5 percent, and the protein soluble in alkali the remainder, viz., 11.25 percent. The protein of oats has very little agglutinating power and, therefore, oat flour is not suitable for making bread, or rather it is very little used for that purpose.