Graham flour Graham flour Graham flour is a type of coarse-ground whole wheat flour named after Sylvester Graham. It is similar to conventional whole wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely and is not sifted during milling (i.e. unbolted). A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour. Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet
Word and Object material mode of language to the formal one. In the formal mode of language we are at a different level. Rather than talking about miles as objects we are talking about what this word 'mile' even means, what it refers to and if it even refers at all. In the formal mode, people with different conceptual schemes might be able to have a reasonable discussion because they are talking about something their conceptual schemes have in common: language. Quine differs from Carnap in applicability of semantic ascent. Carnap believes that talking in a formal mode is something that can only