OATS

( Avoine , Fr.; Hafer , Germ.) The composition of oats is le known than that of the other Cereal i a . Vogel found that 100 parts of oats afforded 66 parts of flour or meal, and 34 parts of bran; but this proportion would depend upon the quality of the grain. The flour contains, 2 parts of a greenish-yellow fat oil; 8·25 of bitterish sweet extractive; 2·5 of gum; 4·30 of a gray substance, more like coagulated albumen than gluten; 59 of starch; 24 of moisture (inclusive of the lo ). Schrader found in the ashes of oats, silica, carbonate of lime, carbonate of magnesia, alumina, with oxides of manganese and iron.