MODERN CEREAL CHEMISTRY By D. W. KENT-JONES, B.Sc. (Lond.), F.I.C., Printed by THE NORTHERN PUBLISHING CO,. LTD.. 17 GOREE PIAZZAS, LIVERPOOL, MAIN LIBRARY-AGRICULTURE DEPT. [COPYRIGHT UNDER ACT OF 1911.] W5k4 FOREWORD. I have been asked by Mr. D. W. Kent-Jones, the author of this book, to write a few words of introduction of his work to the Milling industry and others interested in the development of cereal chemistry. The attempt to do this has made the present writer somewhat reminiscent. It was in 1886 that he embarked on a comparatively uncharted sea on a somewhat similar venture. Except for the valuable work of Graham and a few others, very little had been done in the way of systematic study of the chemistry of wheat, flour and bread. It was, therefore, with some trepidation that the writer placed the result of his efforts before the public. That public was, and is most appreciative of attempts made to render it genuine scientific service. There now comes a time when entirely fresh and gigantic departures are being made in what may be summarised as cereal chemistry. This new branch of work had its inception in the development of the chemistry of colloids and the ionic theory. These departments of investigation have the widest possible ramifications, but there seems to be no new direction in which they are more directly applicable than that of the chemistry of wheat, flour, and bread. Mr. Kent-Jones has done an enormous amount of work in this particular field of research; and he also in this year of grace, 1924, is launching a new bark on the stream of progress. Its cargo has been closely examined by the present writer, and he has pleasure in saying that most of it is absolutely new in the sense that it is being presented for the first time in connected form to the flour and bread industries. Already, not only chemists but milling and other operatives are beginning to talk in terms of hydrogen ions, and the time has come when every 571105 |