COMPOSITION OF CORN MEAL. 



29 



short a time as to demand immediate consumption. If meal of this 

 type-is preferred because of its greater nutritive value or more oily 

 flavor, it should, as recommended by Commissioner Watson, be 

 milled locally in small quantities and consumed within a short period. 

 In regard to keeping qualities, whole-kernel meal may be com- 

 pared to cream in that it must be delivered and consumed without 

 delay, while degerminated meal may be compared to butter, which 

 within reasonable limits keeps until used. 



STORAGE EXPERIMENTS WITH WHOLE-KERNEL AND DEGERMINATED MEAL, MILLED 

 WITHOUT DRYING. APRH, 3. 1914. 



The analyses of the meal as milled April 3, 1914, appear in Table 13, 

 and of the meal after storage at New Orleans in Table 14. The 

 percentages of moisture at the time of milling were 18.45 and 18.46, 

 and of fat 3.34 and 0.79, respectively, in the whole-kernel and the 

 degerminated meal. 



Table 13. — Composition of carload lots of whole-kernel, stone-ground corn meal and 

 degerminated, bolted, roller-ground corn meal, as milled, without drying, Apr. 3, 1914, 

 for use in storage experiments. 



Product. 



Mois- 

 ture. 



Acid- 

 ity. 



Protein 

 (NX6.25). 



Fat, 



Nitrogen- 

 free 

 extract. 



Crude 

 fiber. 



Ash. 



Meal as milled: 



Whole-kernel stone-ground , 



Degerminated bolted roller-ground . 

 Moisture-free meal: 



Whole-kernel stone-ground 



Degerminated bolted roller-ground . 



Per ct. 

 18.45 

 18.46 



30.0 

 17.9 



36.8 

 22.0 



Per cent. 

 8.94 

 6.97 



10-96 

 8.55 



P.ct. 

 3.34 

 ,79 



4.10 

 .97 



Per cent. 

 66.23 

 72.91 



81.22 



89.42 



Perct. 



1.78 



.46 



2.18 

 .56 



P.ct. 



1.26 



•41 



1.54 

 .50 



Table 14. — Comparative analyses of whole-kernel, stone-ground corn meal and degermi- 

 nated, bolted, roller-ground corn meal, milled without drying, showing changes during 

 storage. 



[Carload lots milled Apr. 17, 1914, and stored in 100-pound bags at New Orleans.] 



Product. 



Mois- 

 ture. 



Acid- 

 ity. 



Protein 

 (NX6.25). 



Fat. 



Change 

 in' 



weight. 



Change 



in 

 moisture. 



Taste and appearance. 



Whole-kernel, stone-ground 

 meal: 



Per ct. 

 18.46 

 15.41 

 14.47 

 14.48 

 14.55 

 13.85 



18.46 

 18.50 

 16.06 

 15.53 

 15.67 

 15. 19 



30.0 



82.7 

 90.0 

 98.1 

 98.7 

 94.8 



17.9 

 21.9 

 20.3 

 21.0 

 22.2 

 22.1 



Per cent. 

 8.94 

 8.85 

 9.25 

 9.44 

 9.38 

 9.38 



6.97 

 7.18 

 7.31 

 7.53 

 7.25 

 6.75 



Per ct. 

 3.34 

 2.79 

 2.76 

 2.52 

 2.78 

 2.71 



.79 

 .73 

 .31 

 .27 

 .34 

 .29. 



Per ct. 



Per cent. 



Good. 





-4.36 

 -5.72 

 -5.73 

 -5. 6'6 

 -6.00 



. -3.04 

 -3.98 

 -3.97 

 -3. 90 

 -4. 60 



i Hot, musty, caked. 

 Musty, caked. 









Do. 





Do. 



Degerminated, bolted, roller- 

 ground meal: 



Gbod. 





- .30 

 -3.81 

 -4.67 

 -4.51 

 -4. 56 



+ .04 

 -2.40 

 -2.93 

 -2.79 

 -3.27 



Not good. 



Musty, lumpy, pink. 



Do. 



Do. 





Stored 6 weeks 



Stored 12 weeks. ... .... 



Do. 



Neither kind of meal was fit for food at the end of two weeks' 

 storage, the deterioration being evident from the taste and appear- 



