1352 INDUSTRIES inCl'I'lNDING ON PI,ANT PRODUCTS 



The Melega process therefore furnished fairly good results : there is a 

 substantial difference in the percentage of fat between the flour of whole 

 grains and that of grains with their germs removed, which would seem to 

 show that the latter flour can be kept longer than that of maize prepared 

 on the method generally adopted hitherto in Hungary. The percentage of 

 fat in the bran is not very much diminished as compared with the corres- 

 ponding percentage in the bran produced on the old method, which proves 

 that the sample examined still contained a fair amount of germ. According 

 to the analysis of the writer, the content of fat in several other samples of 

 maize bran fluctuated between 7 and 14 %. The content of fat in the 

 germ cake is relatively rather high, which must be attributed on the one 

 hand to the fact that the sample taken had not been sufficiently pressed, 

 and on the other that it still contained a fair amount of bran (the latter 

 retaining a good deal of oil). Therefore the more successfully the husk 

 parts are removed from the germs the more oil will be. extracted. 



The writer also made a series of investigations into the oil yield, and 

 found that 100 lbs of maize contained 4 lbs of oil. The quantity of the dif- 

 ferent products of grinding and their percentage of oil was as shown in 

 Table III. 



Table III. — Oil Yield of the Maize Grain and its various Grinding Products. 



70 lbs of flour and semolina with 1.6 % of oil yielded 1.12 lbs of oil 



13 » » germ flour „ 17.6 % ,, ,, 2.20 „ „ 



8 „ „ bran „ 6.5 % ,, „ 0.52 „ „ 



5 „ „ flour „ 1.4 % „ „ 0.07 „ „ 



4 „ ,, loss 



100 lbs ol maize yielded 4.00 lbs of oil 



The oil expressed from the germs is transparent and reddish-brown in 

 colour. For its chemical composition the writer found practicall}' the same 

 figures as other workers. When refined, maize oil is edible ; it may also be 

 used for manufacturing margarine and similar fats, coloured soaps, etc. 



Several enquiries have been addressed to the Hungarian Station of 

 Biology and Animal Feeding in Budapest as to whether the extraction of the 

 fat from the maize grains will not unfavourably affect the fattening of pigs. 

 No doubt the niitritive value of maize rich in fat is greater than that of 

 maize poor in that substance, because among nutritive substances fat con- 

 tains the highest value of chemical energy. The writer ascertained that 

 the extraction of the fat reduced the gross value of the chemical energy of 

 maize by 6.25 %. On the other hand, as compared with this relatively 

 small loss, the extraction of the fat from maize entails the following advant- 

 ages : 



The semolina of maize poor in fat keeps better than that from which 

 the germs have not been removed. 



With the extraction of the fat there is a slow increase in the quantity 

 of protein, which is of advantage from the point of view of feeding young 

 pigs. 



