8 



BULLETIN 215, U. S. DEPARTMENT OF AGRICULTURE. 



in patent wheat flour, showing that the gradual reduction process 

 eliminates quite completely the bran and impurities. The per- 

 centages of fat and ash in both kinds of white corn meal and in the 

 fine yellow corn meal are about the same as those present in clear 

 wheat flour. The analogy ceases in the case of protein, as the corn 

 products with low fat and ash contents contain relatively high 

 amounts of protein, whereas the reverse is true of the different grades 

 of wheat flour. 



Table 1.- — Composition of the products and by-products of corn milling. 



Product. 



Analysis as received. 





Analysis calculated to moisture-free 

 basis. 



'3 X 



White corn, ■ products, 

 and by-products: 



Corn 



Grits, coarse 



Grits, fine....... 



Meal, cream .......... 



Meal, brewers' 



Flour 



Germ 



Germ cake .... 



Feed (including bran) 



Bran 



Yellow corn, products, 

 and by-products: 



Corn 



Meal, bolted, coarse. . . 



Meal, bolted, fine 



Germ 



Bran 



P.ct. 

 13. 52 

 13.07 

 12.12 

 11.97 

 11.95 

 11.19 

 6.64 

 2.14 

 11.00 

 10.13 



13.45 

 12.88 

 13. 10 

 11.29 

 10.37 



27.5 

 16.4 

 16.6 

 19.1 

 18.1 

 22.1 

 59.3 

 68.6 

 52.4 

 49.2 



35.4 

 18.0 

 21.1 

 62.5 

 66.5 



P.ct. 

 9.12 



8.78 

 8.66 

 7.85 

 8.00 

 6.78 

 16.62 

 20.22 

 11.69 

 8.43 



9.16 

 9.78 

 9.09 

 13.34 

 9.06 



P.ct. 



3-. 62 



.48 



.64 



1.41 



1.23 



2.87 



23.79 



7.26 



8.44 



6.71 



5.10 

 .90 



2.19 

 18.07 

 11.00 



P.ct. 



70.50 

 76.78 

 77.68 

 77.65 

 77.59 

 77.61 

 40.30 

 54.39 

 60.99 

 62.85 



68.89 

 75.60 

 74.48 

 49.25 

 57.19 



P.ct. 



2.02 



.53 



.48 



.56 



.64 



.80 



6.04 



7.90 



5.03 



9.72 



2. 06 

 '.45 

 .53 

 3.98 

 9.68 



P.ct. 



1.22 



.36 



.42 



.56 



.59 



.75 



6.61 



8.09 



2.85 



2.16 



1.34 

 .39 



.61 

 4.07 

 2.70 



31.8 

 18.9 

 18.9 

 .21.7 

 20.6 

 24.9 

 63.5 

 70.1 

 58.9 

 54.7 



40.9 

 20.7 

 24.3 

 70.5 

 74.2 



P.ct. 



10.55 



10.10 



9.85 



8.92 



9.08 



7.63 



17.80 



20.66 



13.13 



9.38 



10.58 

 11.23 

 10.46 

 15.04 

 10.11 



P.ct. 

 4.19 

 .55 

 .73 

 1.60 

 1.40 

 3.23 



25.48 

 7.42 

 9.48 

 7.47 



5. 

 1.03 

 2.52 

 20.37 

 12.27 



P.ct. 



81.51 

 88.33 

 88.39 

 88.20 

 88.12 

 87.40 

 43. 17 

 55. 58 

 68.54 

 69. 93 



79.60 

 86.77 

 85.71 

 55.51 

 63.81 



P.ct. 



2.34 



.61 



.55 



.64 



.73 



.90 



6.47 



8.07 



5.65 



10.82 



2.38 

 .52 

 .61 



4.49 

 10.80 



P.ct. 

 1.41 



.41 



.48 



.64 



.67 



.84 



7.08 



8.27 



3.20 



2.40 



1.55 

 .45 

 .70 



4.59 

 3.01 



It should be especially noted that the acidity of both the grits and 

 the meal is much less than that of the corn, the figures being well 

 within the limit 30, notwithstanding the high amount in the corn 

 which was characteristic of the crop of 1913. 



Corn flour is not comparable with any of the commercial grades of 

 wheat flour, although in respect to both process and composition it has 

 some resemblance to break flour. The acidity, fat, and ash contents 

 are higher in the flour than in the meal and grits, whereas the protein 

 content is lower. 



The germ is characterized by its high content of acidity, protein, 

 fat, fiber, and ash, all of which constituents, except the fat, are ob- 

 viously further increased in percentage amount by pressing. The 

 high acidity at once shows the chief seat of the acid-reacting materials 

 and the advantage of degermination. 



The samples of bran, while containing about the same amount of 

 protein as the corn, are characterized by their higher fat, fiber, and 

 ash content. The feed is still richer in fat and ash as well as in pro- 



