10 



BUHLETIlSr 1096, U, S. DEPARTMEK^T OF AGRICULTTJRE. 



For the purpose of determining hulls from the fiber content and 

 from the protein content in mixtures of meal and hulls the following 

 f ormidas have been developed : 



Formula 1. 



Let X=the hulls 

 Then 100-X=the meal 

 0.675X+0.047 (100-X)=fiber 

 0.628X+4.7=fiber • 



fiber -4.7 



X-- 



0.628 



Formula 2. 



Let X=hulls 

 Then 100 -X=meal 

 0.054X+0.517 (100-X)=protein 

 0.054X+51.7-0.517X=protein 



-0.463X=protein-51.7 

 51.7— protein 



X=- 



0.463 



Table 12. 



-Basis for calculating hull content of mixtures of hulls and meal from fiber 

 and j)rotein content. 



HuUs. 



Fiber. 



Protein. 



HuUs. 



Fiber. 



Protein. 



HuUs. 



Fiber. 



Protein. 



Hulls. 



Fiber. 



Protein. 



Per a. 



Per a. 



Per ct. 



Perct. 



Perct. 



Perct. 



Per ct. 



Perct. 



Perct. 



Perct. 



Perct. 



Perct. 







4.7 



51.7 



26 



21.0 



39.7 



52 



37.4 



27.6 



78 



53.7 



15.6 



1 



5.3 



51.2 



27 



21.7 



39.2 



53 



38.0 



27.2 



79 



54.3 



15.1 



2 



6.0 



50.8 



28 



22.3 



38.7 



54 



38.6 



26.7 



80 



54.9 



14.7 



3 



6.6 



50.3 



29 



22.9 



38.3 



55 



39.2 



26.2 



81 



65.6 



14.2 



4 



7.2 



49.8 



30 



23.5 



37.8 



56 



39.9 



25.8 



82 



56.2 



13.7 



5 



7.8 



49.4 



31 



24.2 



37.3 



57 



40.5 



2.5.3 



83 



56.8 



13.3 



6 



8.5 



48.9 



32 



24.8 



36.9 



58 



41.1 



24.8 



84 



57.4 



12.8 



7 



9.1 



48.5 



33 



25.4 



36.4 



59 



41.8 



24.4 



85 



68.0 



12.3 



8 



9.7 



48.0 



34 



26.0 



36.0 



60 



42.4 



23.9 



86 



58.7 



11.9 



9 



10.3 



47.5 



35 



26.7 



35.5 



61 



43.0 



23.5 



87 



59.3 



11.4 



10 



11.0 



47.1 



36 



27.3 



35.0 



62 



43.6 



23.0 



88 



60.0 



11.0 



11 



11.6 



46.6 



37 



27.9 



34.6 



63 



44.3 



22.5 



89 



60.6 



10.5 



12 



12.2 



46.1 



38 



28.6 



34.1 



64 



44.9 



22.1 



90 



61.2 



10.0 



13 



12.9 



45.7 



39 



29.2 



33.6 



65 



4.5.5 



21.6 



91 



61.8 



9.6 



14 



13.5 



45.2 



40 



.29.8 



33.2 



66 



46.1 



21.1 



92 



62.5 



9.1 



15 



14.1 



44.8 



41 



30.4 



32.7 



67 



46.8 



20.7 



93 



63.1 



8.6 



16 



14.7 



44.3 



42 



31.1 



32.3 



68 



47.4 



20.2 



94 



63.7 



8.2 



17 



15.4 



43.8 



43 



31.7 



31.8 



69 



48.0 



19.8 



95 



64.4 



7.7 



18 



16.0 



43.4 



44 



32.3 



31.3 



70 



48.7 



19.3 



96 



65.0 



7.3 



19 



16.6 



42.9 



45 



33.0 



30.9 



71 



49.2 



18.8 



97 



65.6 



6.8 



20 



17.3 



42.4 



46 



33.6 



30.4 



72 



49.9 



18.4 



98 



66.2 



6.3 



21 



17.9 



42.0 



47 



34.2 



29.9 



73 



50.5 



17.9 



99 



66.9 



5.9 



22 



18.5 



41.5 



48 



34.8 



29.5 



74 



51.1 



17.4 



100 



67.5 



5.4 



23 



19.1 



41.1 



49 



35. 5 



29.0 



75 



51.8 



17.0 









24 



19.8 



40.6 



50 



36.1 



28.6 



76 



52.4 



16.5 









25 



20.4 



40.1 



51 



36.7 



28.1 



" 



53.0 



16.0 









From the figures given in Table 12, obtained by applying these 

 formulas, it is possible to determine the hull content of a mixture 

 of meal and hulls from the fiber content or the protein content. 

 These determinations can be only approximations, since the fiber in 

 hulls and the protein in the meats vary somewhat. They are accu- 

 rate enough, however, to be of value in control work and are the 

 only measuring sticks for hulls known at present. The methods 

 are not sufficiently accurate to make it worth while to reduce the 

 products to an equal oil basis, as the oil in the meals does not vary 



