COMPOSITION OF CORN MEAL. 



13 



Table 4. — Composition of degerminated, bolted, roller-ground meal and of corn from 

 which meal was milled — Continued. 





Analysis as received. 



Analysis calculated to 

 free basis. 



moisture- 



Product. 







5? 





a> 

 g 









S" 







& 











CM 





4< ^ 



A 







cs 





£ ° 



£1 







u, 



l>> 



G'-Z' 







<n 





sA 



.2 v 





a 2 



<a 







.a 



o 



'3 



ffc 



"§ 



2 * 



■a 



s 



■5 



is 



'3 





ts 



is S 



CD 



3 



"3 





3 



< 



£ 



fc 



£ 



o 



< 



< 



Ph 



ft 



fc 



C 



< 



Yellow corn and meal — 





























Continued. 





























Mill No. 18, Iowa- 



P.ct. 





P.ct. 



P.ct. 



P.ct 



P.ct. 



P.ct. 





P.ct. 



P.ct. 



P.ct. 



P.ct. 



P.ct. 



Corn, Middle West. . 



16.75 



19.7 



8.53 



3.68 



67.63 



2.14 



.27 1 



23.6 



10.25 



4.42 



81.24 



2.57 



1.52 



Meal, cream 



17.85 



19.0 



7.37 



1.47 



71.98 



.72 



.61 



23.1 



8.98 



1.79 



87.62 



.88 



.73 



Mill No. 31, Michigan- 





























Corn, Middle West. . 



12.73 



21.9 



8.97 



3.77 



71.16 



2.12 



1.25 



25.1 



10.27 



4.34 



81.53 



2.43 



1.43 



Meal, cream 



13.33 



19.2 



7.50 



1.81 



76.02 



.69 



.65 



22.2 



8.65 



2.09 



87.72 



.79 



.75 



Mill No. 32, Michigan- 





Corn, Middle West. . 



14.87 



23.0 



8.34 



3.72 



69.53 



2.24 



1.30 



27.1 



9.80 



4.37 



81.67 



2.63 



1.53 



Meal, granular 



14.71 



17.9 



7.47 



.78 



75.97 



.59 



.48 



21.0 



8.75 



.92 



89.08 



.69 



.56 



Mill No. 24, New 





























York- 





























Corn, Middle West.. 



12.91 



25.5 



8.72 



3.88 



70.86 



2.29 



1.34 



29.3 



10.01 



4.45 



81.37 



2.63 



1.54 



Meal, table 



13.01 



19.7 



8.63 



1.40 



75.64 



.76 



.56 



22.7 



9.92 



1.61 



86.96 



.87 



.64 



Mill No. 33, Wiscon- 





sin — 





























Corn, Dakota 



16.87 



31.0 



8.56 



3.69 



67.65 



2.10 



1.13 



37.3 



10.29 



4.44 



81.39 



2.52 



1.36 



Meal, granular 



14.12 



16.2 



8.00 



.59 



76.40 



.59 



.30 



18.8 



9.32 



.69 



88.95 



.69 



.35 



Meal, Doited 



14.88 



15.7 



6.63 



.82 



76.64 



.69 



.34 



18.4 



7.79 



.96 



90.04 



.81 



.40 







[Maximum. .. 



17.85 



19.7 



8.63 



1.81 



76.64 



.76 



.65 



23.1 



9.92 



2.09 



90.24 



.88 



.75 



Meal^Minimum 



13. 01 



14.0 



6.63 



.33 



71.98 



.46 



.24 



16.6 



7.79 



.39 



86.96 



.55 



.27 



[Average 



14.95 



17.0 



7.52 



.99 



75.48 



.63 



.43 



20.0 



8.84 



1.17 



88.75 



.74 



.50 



The analyses calculated to the moisture-free basis show that the 

 process invariably yielded a meal containing less acidity, protein, 

 fat, fiber, and ash, as well as more nitrogen-free extract than the corn. 

 The range in acidity of the white meal is from 10.6 to 23, and of the 

 yellow meal from 14 to 19.7, in all cases calculated to the material 

 as received. 



The fact that the acidity and fat are much lower than in the corn 

 shows superior keeping qualities. The tendency to spoilage is 

 further diminished by drying, at least during the winter and spring 

 when the corn carries an excessive amount of moisture. Without 

 drying the meal may contain even more moisture than the corn, 

 due to the tempering with steam or water to facilitate separation of 

 the germ and bran. The keeping qualities of meal of this type are 

 further brought out in the experiments described on subsequent 

 pages (see Tables 8, 10, 12, and 14). 



LOW GRADE OR "STANDARD" TABLE MEAL. 



Analyses of low grade or "standard" table meal and of the corn 

 from which the meal was milled appear in Table 5. This type of 

 meal is a by-product of mills producing a higher grade of meal or 

 grits or both and is intermediate between such products and the feed. 

 While it differs greatly in composition, the average amounts of 



