COMPOSITION OF CORN MEAL. 



21 



SHIPMENT AND STORAGE. 



Each lot was divided into two parts and the two half lots shipped 

 in the same car with the meal of the preceding experiment to Savannah 

 and Chicago, where it was stored as already described. 



ANALYSES AND TESTS OP THE STORED MEAL. 



Determinations of moisture, acidity, fat, and protein were made 

 at intervals of four weeks. The changes in weight, taste, and ap- 

 pearance were also recorded (Table 10). 



Moisture. — Lot A showed a loss in moisture which was somewhat 

 greater in Savannah than in Chicago, due either to the hotter climate 

 or to the nature of the warehouse, or both. Lot B gained about the 

 same amount at both places. The gain or loss of moisture was prac- 

 tically the same as the gain or loss in weight. 



Acidity. — Lot A reached the limit 30 in 12 weeks at Chicago, and 

 in 8 weeks at Savannah. The acidity of lot B after 24 weeks was only 

 21.8 and 19.0, respectively, at the two cities. 



Fat. — The percentage of fat in lot A slowly diminished in both cities, 

 but that of lot B did not change perceptibly. In all of the experi- 

 ments, whenever there was a great increase in acidity or spoilage, 

 there was a diminution of fat, due doubtless to the formation of ether- 

 insoluble oxidation products. 



Protein. — The changes were insignificant. 



Taste and appearance. — In no case was there evidence of spoilage, 

 even at the end of the experiment. 



Table 10. — Analyses of degerminated, bolted, roller-ground corn meal, milled with and 

 without drying, showing changes during storage; carload lots, milled May 23, 1913, stored 

 in 100-pound bags. 



Product. 



Mois- 

 ture. 



Acid- 

 ity. 



Fat. 



Protein 

 (NX6.25). 



Change 



in 

 weight. 



Change 



in 

 mois- 

 ture. 



Taste 

 and 

 appear- 

 ance. 



Meal stored at Chicago: 

 Lot A, undried — 



P. ct. 

 15.73 

 15.22 

 15.68 

 15.44 

 14.70 

 14.53 

 14.20 



9.86 

 9.90 

 10.88 

 10.94 

 11.07 

 11.20 

 10.90 



15.73 

 15.35 

 14.16 

 13.53 

 13.70 

 13.50 

 13.23 



9.86 

 10.25 



9.75 

 10.30 

 10.74 

 11.22 

 11.10 



16.2 

 22.7 

 28.1 

 33.2 

 40.7 

 40.5 

 42.4 



13.0 

 15.6 

 17.3 

 18.7 

 20.5 

 20.8 

 21.8 



16.2 

 24.0 

 32.5 

 32.7 

 32.8 

 29.0 

 32.0 



13.0 

 15.0 

 18.0 

 19.0 

 19.3 

 16.5 

 19.0 



P.ct. 



1.02 

 .98 

 .97 



1.00 

 .78 

 .81 

 .74 



1.16 

 1.18 

 1.17 

 1.25 

 1.17 

 1.16 

 1.18 



1.02 

 1.06 

 .99 

 .92 

 .91 

 .84 

 .90 



1.16 

 1.33 

 1.30 

 1.29 

 1.21 

 1.27 

 1.23 



Per cent. 

 7.12 



P.ct. 



P.ct. 



Good 





-0.33 



- .36 



- .48 



- .93 

 -1.39 

 -1.64 



-0.51 



- .05 



- .29 

 -1.03 

 -1.20 

 -1.53 



Do 







Do 







Do 







Do 





7.19 

 7.22 



7.46 



Do 





Do 



Lot B, high dried — 



Do 





+ .36 

 + .95 

 + 1.12 

 + 1.48 

 + 1.39 

 + 1.37 



+ .04 

 + 1.02 

 + 1.08 

 + 1.21 

 + 1.34 

 + 1.10 



Do 







Do 







Do 







Do. 





7.43 

 7.53 



7.12 

 6.87 

 7.10 

 7.01 

 7.31 

 6.91 

 7.00 



7.46 

 7.51 

 7.53 

 7.58 

 7.56 

 7.26 

 7.18 



Do. 





Do. 



Meal stored at Savannah: 

 Lot A, undried — 



Do. 





- .51 

 -1.08 

 -1.80 

 -2.30 

 -2.83 

 -3.55 



- .'38 

 -1.57 

 -2.20 

 -2.03 

 -2.23 

 -2.50 



Do. 





Do. 





Do. 





Do. 





Do, 



Stored 24 weeks 



Do. 



Lot B, high dried- 



Do. 





+ .48 

 + 1.23 

 + 1.36 

 + .98 

 + 1.86 

 + 1.65 



+ .39 



- .11 

 + .44 

 + .88 

 + 1.36 

 + 1.24 



Do. 





Do. 





Do. 



Stored 16 weeks 



Do. 



Stored 20 weeks 



Do. 



Stored 24 weeks 



Do. 







