COMPOSITION OF CORN MEAL. 



25 



Table 12. — -Comparative analyses of whole-kernel, stone-ground corn meal and degermi- 

 nated, bolted, roller-ground corn meal, containing different amounts of moisture, 

 showing changes during storage; carload lots, milled December, 1913, and stored in 

 100-pound bags. 



Product. 



Whole-kernel, stone-ground meal. 



Mois- 



Acid- 



ture. 



ity. 



Per ct. 





19.27 



23.1 



14.73 



83.6 



14.56 



81.2 



13.75 



81.0 



14.02 



89.6 



13.80 



92.7 



13.50 



93.0 



13.27 



88.2 



17.25 



28.5 



17.17 



42.0 



13.70 



95.8 



13.60 



97.7 



13.80 



103.0 



13.68 



107.2 



13.45 



107.6 



13.19 



107.6 



15.71 



19.9 



15.18 



28.9 



15.25 



42.0 



14.75 



49.7 



14.94 



59.7 



13.86 



86.7 



12.87 



93.0 



12.34 



104.1 



13.44 



21.3 



13.61 



31.5 



13.78 



39.2 



13.68 



47.9 



13.64 



53.0 



13.56 



69.5 



13.26 



76.9 



12.60 



87.2 



12.25 



24.6 



12.43 



39.0 



12.55 



50.0 



12.47 



61.6 



12.48 



71.0 



12.64 



93.4 



12.38 



90.2 



12.21 



105.5 



10.79 



21.8 



10.95 



26.8 



11.34 



37.4 



11.13 



44.8 



11.57 



55.6 



11.55 



72.5 



11.47 



86.5 



11.43 



86.7 



19.23 



23.1 



14.10 



61.0 



14.27 



69.3 



13.77 



64.0 



14.16 



64.0 



13.60 



77.0 



13.90 



77.0 



12.78 



84.0 



Protein 

 (NX6.25). 



Fat. 



Change 



in 

 weight. 



Change 



in 

 moist- 

 ure. 



Per ct. 



Perct. 



Per ct. 



Perct. 



8.56 



3.26 

 2.61 







9.28 



-6.81 



—4.54 



9.06 



2.39 



-7.50 



-4. 71 



9.22 



2.39 



-8.00 



-5.52 



8.97 



2.47 



-7.70 



-5.25 



9.16 



2.16 



—8.22 



-5.47 



8.94 



2.41 



-7.94 



-5.77 



9.25 



2.39 



-8.67 



-6.00 



8.76 



3.45 



3.49 







8.72 



- .34 



-"."re 



9.09 



2.85 



-5.22 



-3.55 



9.16 



2.85 



-5. 27 



-3.65 



8.97 



2.92 



-4.90 



-3.45 



9.09 



2.62 



-5.06 



-3.57 



9.12 



2.96 



-5. 31 



-3.80 



9.13 



2.86 



-5.39 



-4.06 



9.00 



3.47 

 3.40 







8.76 



- .27 



- .53 



9.15 



3.47 



- .59 



— .46 



9.06 



3.43 



-1.09 



- .96 



8.94 



3.43 



- .73 



- .77 



9.09 



3.26 



-2.31 



-1.85 



9.15 



2.75 



-3.51 



-2.84 



9.19 



2.50 



-4.01 



-3.37 



9.16 



3.71 

 3.55 







9.12 



+ .37 



+ .17 



9.06 



3.62 



+ .33 



+ .34 



9.19 



3.53 



+ .22 



+ .24 



8.97 



3.56 



+ .47 



+ .20 



9.00 



3.60 



+ .52 



+ .12 



9.15 



3.58 



+ .02 



— .18 



9.19 



3.61 



- .20 



- .84 



9.44 









9.25 



3. 55 



+ -11 



+ .18 



9.44 



3.54 



+ .14 



+ .30 



9.12 



3.56 



+ .06 



+ .22 



9.22 



3.66 



+ .34 



+ .23 



9.44 



3.54 



+ .45 



+ .39 



9.34 



3.50 



+ .25 



+ .13 



9.50 



3.55 



+ .36 



- .04 



9.82 



3.71 

 3.72 







9.62 



+ .14 



+ .16 



9.59 



3.68 



+ .86 



+ .55 



9.75 



3.62 



+ .86 



+ .34 



9.72 



3.59 



+ 1.14 



+ .78 



9.81 



3.51 



+ 1.44 



+ .76 



9.69 



3.69 



+1.28 



+ .68 



9.63 



3.55 



+ 1.20 



+ .64 



8.56 



3.26 

 2.10 







8.25 



-7.52 



-5.13 



8.79 



2.40 



-7.27 



-4.96 



8.55 



2.31 



-7.46 



-5.46 



9.06 



2.17 



-7.77 



-5.07 



8.66 



2.33 



-8.27 



-5.63 



8.66 



1.95 



-8.58 



-5.33 



8.84 



2.11 



-9.29 



-6.45 



Taste and appear- 

 ance. 



Meal stored at New Orleans: 

 Lot A, undried— 



When milled 



Stored 4 weeks 



Stored 8 weeks 



Stored 12 weeks 



Stored 16 weeks 



Stored 20 weeks 



Stored 24 weeks 



Stored 28 weeks 



Lot B, extra low dried — 



When milled 



Stored 4 weeks 



Stored 8 weeks 



Stored 12 weeks 



Stored 16 weeks 



Stored 20 weeks 



Stored 24 weeks 



Stored 28 weeks 



Lot C, low dried— 



When milled 



Stored 4 weeks 



Stored 8 weeks 



Stored 12 weeks 



Stored 16 weeks 



Stored 20 weeks 



Stored 24 weeks 



Stored 28 weeks 



Lot D, medium dried— 



When milled 



Stored 4 weeks 



Stored 8 weeks 



Stored 12 weeks 



Stored 16 weeks 



Stored 20 weeks 



Stored 24 weeks 



Stored 28 weeks 



Lot E, high dried — 



When milled 



Stored 4 weeks 



Stored 8 weeks 



Stored 12 weeks 



Stored 16 weeks 



Stored 20 weeks 



Stored 24 weeks 



Stored 28 weeks 



Lot F, extra high dried- 



When milled 



Stored 4 weeks 



Stored 8 weeks 



Stored 12 weeks 



Stored 16 weeks 



Stored 20 weeks 



Stored 24 weeks 



Stored 28 weeks 



Meal stored at Savannah : 



Lot A, undried— 



When milled 



Stored 4 weeks 



Stored 8 weeks 



Stored 12 weeks 



Stored 16 weeks 



Stored 20 weeks 



Stored 24 weeks 



Stored 28 weeks 



Good. 



Hot, musty, caked. 

 Rancid, caked, 

 dark. 



Do. 



Do. 



Do. 



Do. 



Do. 



Good. 



Musty. 



Hot, fancid, caked. 



Rancid, caked. 



Do. 



Do. 



Do. 



Do. 



Good. 



Do. 



Do. 



Do. 

 Rancid. 

 Rancid, 

 lumpy. 



Do. 



Do. 



warm, 



Good. 



Do. 



Do. 



Do. 

 Rancid. 



Do. 



Do. 



Do. 



Good. 



Do. 



Do. 



Do. 

 Rancid. 



Do. 



Do. 



Do. 



Good. 



Do. 



Do. 



Do. 



Do. 

 Rancid. 



Do. 



Do. 



Good. 



Warm, musty, 



caked. 



Musty, caked. 



Do. 



Do. 



Do. 



Do. 



Do. 



