28 



BULLETIN 215, U. S. DEPARTMENT OF AGRICULTURE. 



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

 nated, bolted, roller-ground corn meal, etc. — Continued. 





Degerminated, bolted, roller-ground meal. 



Product. 



Mois- 

 ture. 



Acid- 

 ity. 



Protein 

 (NX 6.25). 



Fat. 



Change 



in 

 weight. 



Change 



in 

 mois- 

 ture. 



Taste and appear- 

 ance. 



Meal stored at New Orleans — Con. 

 Lot E , high dried- 



Per ct. 

 12.91 

 12.16 

 13.39 

 13.35 

 13.45 

 13.58 

 13.32 

 13.27 



11.26 

 11.17 

 11.49 

 12.30 

 12.13 

 12.30 

 12.40 

 12.64 



13.0 

 9.5 

 13.5 

 14.5 

 15.0 

 19.0 

 20.5 

 22.5 



13.9 

 9.3 

 12.0 

 13.0 

 12.7 

 17.5 

 16.5 

 18.8 



Per ct. 

 7.41 

 7.00 

 7.00 

 7.09 

 7.00 

 7.15 

 7.24 

 7.10 



7.25 

 7.09 

 7.45 

 7.09 

 7.18 

 7.16 

 7.05 

 7.01 



Per ct. 

 0.92 

 .95 

 .98- 

 1.00 

 1.03 

 1.09 

 1.00 

 1.04 



1.06 

 1.14 

 1.15 

 1.13 

 1.13 

 1.10 

 1.13 

 1.16 



Per ct. 



Per ct. 







+0.23 

 + .61 

 + .48 

 + .67 

 + .61 

 + .39 

 + .52 



-0.75 

 + .48 

 + .44 

 + .54 

 + .67 

 + .41 

 + .36 



Do. 





Do. 





Do. 



Stored 16 weeks 



Do. 





Do. 



Stored 24 weeks 



Do. 



Stored 28 weeks 



Do. 



Lot F, extra high dried — 

 When milled 



Do. 





+ .73 

 +1.11 



+ 1.11 



+ 1.48 

 + 1.42 

 + 1.67 



- .09 

 + .23 

 + 1.04 

 + .87 

 + 1.04 

 + 1.14 

 + 1.38 



Do. 





Do. 





Do. 



Stored 16 weeks i 



Do. 



Stored 20 weeks 



Do. 





Do. 





Do. 







Special attention should be directed to the degerminated meal of 

 lot A, which heated during the first four weeks and also became musty 

 and lumpy. Notwithstanding the spoilage evident to the senses, 

 this meal did not increase appreciably in acidity — in fact, at the end 

 of 28 weeks it had less acidity than most of the dried meal. The pink 

 color, as well as the mycological examination by Dr. C. Thorn, showed 

 that the flora of the sample was peculiar and evidently such as to 

 produce spoilage without development of acidity. 



Fat. — A marked diminution in the percentage of fat accompanied 

 heating. This was evident in lots A, B, and C of the whole-kernel 

 meal and lots A and B of the degerminated meal. This diminution 

 was also noted in the experiments of the preceding year. 



Protein. — The results show no significant change in total crude 

 protein. 



Taste and appearance. — Both the whole-kernel and the degermi- 

 nated meal of lot A were hot, musty, and unfit for food four weeks 

 after milling, and the whole-kernel meal of lot B was musty at the same 

 period. The remainder of the whole-kernel meal became rancid in 

 from 20 to 24 weeks. The degerminated meal of lots B and C was 

 stale at the end of 20 weeks, but none of the lots with lower moisture 

 content suffered appreciably in quality, even up to the end of the 

 experiment. 



CONCLUSIONS. 



Whole-kernel meal prepared from corn of the quality of the crop 

 of 1913, even when thoroughly dried, develops excessive acidity in so 



