COMPOSITION OF CORN MEAL. 15 



Table 6. — Composition of table and breivers' corn grits. 





Analysis of original material. 



Analysis calculated to moisture- 

 free basis. 



Product. 



'3 



'3 



< 



t-t — 



4^ 

 OS 

 PR 



ID 



e 



a 



< 



>> 



< 



tH — 



Pn 





.a 



5 



o 





Table grits: 



Mill No. 15, Indiana 



Mill No. 16, Indiana.... 



MillNo.l7,Iowa 



Mill No. 1 1, Missouri. . . 

 Mill No. 23, Missouri. . . 



P.ct. 



14.12 

 14.12 

 14.20 

 10.92 

 12.53 



15.0 

 16.2 

 15.6 

 18.3 

 14.3 



P.ct. 



7.41 

 7.47 

 8.50 

 9.28 

 8.13 



P.ct. 



0.86 

 .73 



.85 

 2.32 

 1.68 



P.ct. 



76.64 

 76.70 

 75.40 

 75.68 

 76.28 



P.ct. 



0.61 

 .62 

 .58 

 .88 

 .79 



P.ct. 



0.36 

 .36 

 .47 

 .92 

 .59 



17.5 



18.9 

 18.2 

 20.5 

 16.3 



P.ct. 



8.63 

 8.69 

 9.91 

 10.40 

 9.29 



P.ct. 



1.00 



.85 



.99 



2.61 



1.92 



P.ct. 

 89.24 

 89.32 



87.87 

 84.97 

 87.22 



P.ct. 

 0.71 



.72 

 .68 

 .99 

 .90 



.99 

 .68 

 .80 



.63 

 .80 

 .75 

 .61 

 .68 

 .S6 



P.ct. 

 0.42 

 .42 

 .55 

 1.03 

 .67 





14.20 

 10.92 

 13.18 



13.42 

 15.87 

 14.11 

 15.63 

 13.80 

 15.12 



18.3 

 14.3 

 15.9 



13.1 

 23.9 

 14.8 

 15.7 

 14.1 

 16.8 



23.9 

 13.1 

 16.4 



9.28 

 7.41 

 8.16 



7.78 

 7.75 

 7.12 

 7.56 

 8.22 

 7.84 



2.32 



.73 



1.29 



.43 

 .72 

 .75 

 .69 



.72 

 .72 



76.70 

 75.40 

 76.13 



77.60 

 74.63 

 77.03 

 75.28 

 76.34 

 75.22 



.88 

 .58 

 .70 



.54 

 .67 

 .65 

 .52 

 .59 

 .73 



.92 

 .36 

 .54 



.23 



.36 

 .34 

 .32 

 .33 

 .37 



20.5 

 16.3 

 18.3 



15.1 

 28.3 

 17.2 

 18.6 

 16.3 

 19.8 



10.40 

 8.63 

 9.38 



8.98 

 9.21 

 8.29 

 8.95 

 9.54 

 9.23 



2.61 



.85 



1.47 



.50 

 .86 

 .87 

 .82 

 .83 

 .85 



89.32 

 84.97 

 87.73 



89.62 

 88.70 

 89.69 

 89.25 

 88.56 

 88.62 



1.03 





.42 





.62 



Brewers' grits: 

 Mill No. 12, Illinois 



Mill No. 13, Illinois 



Mill No. 14, Illinois 



Mill No. 41 , Indiana 



Mill No. 22, Missouri. . . 

 Mill No. 29, Wisconsin . 



.27 

 .43 

 .40 

 .37 

 .39 

 .44 



Maximum 



Minimum 



15.87 

 13.42 

 14.66 



8.22 

 7.12 

 7.71 



.75 

 .43 

 .67 



77.60 

 74.63 

 76.01 



.73 

 .52 

 .62 



.37 

 .23 

 .33 



28.3 

 15.1 

 19.2 



9.54 

 8.29 

 9.03 



.87 

 .50 

 .79 



89.69 

 88.56 

 89.08 



.86 

 .61 

 .72 



.44 

 .27 

 .38 







As shown by the analyses in Table 1, grits contain less fat, fiber 

 and ash, but more protein than meal of the same mill run, although 

 the difference is not always well marked, especially as much of the 

 cream meal may be classed as a kind of fine grits. 



SPOILAGE OF MEAL. 



It is well recognized that spoiled corn should not be used for table 

 meal and that when good corn is used the corn or the product should 

 be dried to insure keeping. Spoilage is most common during the 

 spring which is designated by the trade as the "germinating season." 

 At this season when the whole kernel is ready to germinate it is 

 reasoned that the germ tissues in the meal also show a tendency 

 toward activity. The relation of season to spoilage is more probably 

 that of temperature. Meal should keep through the germinating 

 season if held in cold storage. On the other hand, it will spoil in the 

 winter months if it contains an excess of moisture and is kept in 

 warm storage. That the presence of the gerrn in the meal increases 

 the tendency to spoilage has been known in a general way to the trade 

 and has been emphasized by Schindler, Black, and Alsberg and other 

 investigators. 



Other things equal, grits keep better than meal, and meal made 

 from the horny part of the kernel better than that containing the 

 floury part. Evidently the mechanical condition as well as the 

 composition is an important factor in determining the keeping 

 qualities. 



