ORYZA SATIVA 20S 



When it is cooked, there is formed a mass the particles of 

 which stick closely together; the single grains do not remain 

 separate. There are rices with grains pale green in color, 

 reddish-brown, dark brown, and white with red or dark 

 stripes. 



In cross-section of the rice grain, the layers are very similar 

 to those in wheat. There is the pericarp of several layers, the 

 testa, the nucellus (perisperm), and the aleurone layer, usu- 

 ally of one row of cells. The embryo is about one-third 

 the length of the fruit. During the milling process, the 

 lemma and palet, the embryo, pericarp, testa, nucellus, and in 

 many cases all or a portion of the aleurone layer are removed. 

 This "scouring process," in the case of Honduras and Japan 

 rices, removes about lo per cent, of the weight of the grain, 

 and a considerable quantity of ash, fat, crude fiber, protein, 

 and pentosans. The color of red rice is located in the seed 

 coat, or throughout the endosperm. 



Milling of Rice.' — The threshed rice from the field is called 

 "paddy rice." The grains are enclosed by the glumes, 

 lemma, and palet, which together constitute the "hull." 

 The hulls are removed by passing the grains between revolv- 

 ing millstones, set apart about two-thirds the length of a rice 

 kernel. The hulls are then removed by a fanning device, and 

 this process followed by the separation of the rough (un- 

 hulled) from the clean rice in the "paddy machine." The 

 next process removes a part of the bran layer (pericarp, testa 

 and nucellus) and most of the embryo. After a separation 

 of the powdery bran from the cleaned rice, the grains are then 

 led into the "pearHng cone" where they are scoured. This 

 is followed by a thorough poHshing between pieces of pigskin. 

 The grains then receive a coating of glucose and talc, and are 

 ready to be graded and packed for the market. 



