560 EXPERIMENT STATION RECORD. 



In other words, the average weight per thousand kernels of rice of the Honduras 

 type is reduced from 24.1 to 22.8 gm. by the action of the huUers and pearling 

 cone, and then to 22.1 gm. by the brush. The huUers and pearling cone reduce 

 the weight of the grain of Japan rice from 22.4 to 21.5, and the brush further 

 reduces the weight to 20.2 gm." 



Chemical analyses were made of 4 series of milled samples of Honduras rice 

 and 3 of Japan rice, obtained from various parts of the rice-growing belt. Each 

 series was made up of samples taken at various stages in the milling process. 

 The results are aLso reported of chemical analyses of samples of the Japan type 

 of rice, which had been milled in " plantation huUers." Analytical data regard- 

 ing all of these samples are reported in detail. 



" Chemical analyses show that the old mortar-and-pestle mills removed a 

 somewhat smaller prportion of ash, ether extract, and crude fiber from the grain 

 than was the ca.se with the ' plantation huller ' or than is done in the modern 

 mill. 



" In the modern mill the brown rice from the paddy machine loses a consid- 

 erable proportion of certain of its constituents in its passage through the scour- 

 ing machines. There is thus removed from the brown rice about 70 per cent 

 of its ash, 85 per cent of its fat or oil, 70 per cent of its crude fiber, 10 per cent 

 of its protein, and 30 per cent of its pentosans." 



In the latter part of the bulletin, information is given regarding the com- 

 mercial grading of rice and the results are reportsd of mechanical and chemical 

 analyses of milled rice and its by-products. 



" The gi-ading of milled rice is based largely on the percentage of whole grains 

 or the size of particles. The four conmiorcial grades of the Honduras tj'pe 

 of rice generally made are (1) fancy head, or 'head,' (2) second head, (3) 

 screenings, and (4) brewer's rice. Other grades sometimes made are extra 

 fancy head, or triple-screened, and line rice. The whole-grain content of the 

 fancy head grade averages about SO per cent and its mill yield .59 lbs. per bar- 

 rel of rough rice. Second head, screenings, and brewer's rice are largely broken 

 grains of different sizes, and their average yield is 19, 15, and 8 lbs., respec- 

 tively. 



" Three commercial gi-ades of the Japan type of rice are generally made. 

 These are (1) fancy head, or 'head,' (2) screenings, and (3) brewer's rice, 

 with mill yields approximating 9G, 5, and 5 lbs. per barrel, respectively. The 

 fancy head grade averages 90 per cent of whole grains ; the other grades are 

 similar to the corresponding separations produced from the Honduras tj'pe 

 of rice. 



" The mill yield of rice hulls approximates 30 lbs. ; of rice bran, 20 lbs., and 

 of rice polish, 6 lbs. per barrel of rough rice. 



" Chemical analyses of the several samples repre-senting various commercial 

 grades of rice show a slightly smaller percentage of ash, ether extract, and 

 crude fiber in the higher than in the corresponding lower or more broken 

 grades of both Honduras and Japan types of rice. The percentage of protein 

 in the milled Honduras type of rice appears to be somewhat higher than that 

 in milled Japan rice. 



" Rice hulls contain but little ether extract or protein, but are very high 

 in ash, crude fiber, and pentosans. Bran and polish are rich in fat and 

 protein, and when fresh and not adulterated with hulls are considered an 

 excellent stock feed." 



A bread leavening agent, C. J. KOlumoff (Ccnthl. Bakt. [ctc.'\, 2. Alt., 

 34 (1912), No. 1-3, pp. 76. 77). — The author de.scribes the preparation and 

 properties of a fermentation liquid obtained from the chick-pea (Ciccr 



