30 BULLETIN 215, U. S. DEPARTMENT OF AGRICULTURE. 



ance, as well as in the case of the whole-kernel meal, from the acidity . 

 As in lot A of the preceding experiment, the degerminated meal 

 spoiled without developing excessive acidity. 



SUMMARY. 



1 . The products of a white-corn mill may be arranged in the fol- 

 lowing order in regard to acidity, fat, fiber, and ash, beginning with 

 the lowest percentage: Grits, meal, flour, feed, and germ. They may 

 be arranged in the following order in regard to protein : Flour, meal, 

 grits, feed, and germ. The percentage of nitrogen-free extract is not 

 strikingly different in the grits and meal, but is lower in the feed and 

 lowest in the germ. 



2. Samples of meal taken from 41 mills located in 32 towns and 17 

 States are classified under four heads : (1) Whole-kernel, stone-ground 

 meal; (2) bolted, undegerminated meal; (3) degerminated, bolted, 

 roller-ground meal ("cream meal") ; and (4) low-grade or "standard" 

 meal. 



3. Whole-kernel meal at the time of grinding is the same in com- 

 position as the corn except in regard to moisture, but soon develops a 

 greater acidity. 



4. Bolted, undegerminated meal contains less fiber than the corn, 

 but no other general rule can be formulated owing to the variable 

 conditions of manufacture. 



5. Degerminated, bolted meal contains less protein, fat, fiber, and 

 ash, but more nitrogen-free extract than the corn. 



. j6.._Lpw-grade ("standard") meal contains sometimes more and 

 sometimes less of each constituent than the corn. 



7. Ton lots of degerminated, bolted meal, with a range in moisture 

 content, were stored at Savannah and Chicago. The lot containing 

 16.86 per cent of moisture showed an excess of acidity in 12 weeks, a 

 loss of fat in 16 weeks, and a musty taste in 20 weeks. The lot con- 

 taining 15.04 per cent of moisture only slightly exceeded the limit for 

 acidity (30) in 24 weeks, and did not suffer in taste or appearance, 

 while those with 13.41 per cent or less kept well in all respects up to 

 the end of the experiment (24 weeks). 



8. Carload lots of degerminated, bolted meal, with 15.73 per cent 

 of moisture, showed an excess of acidity at Savannah in 8 weeks and 

 at Chicago in 12 weeks, but did not suffer appreciably in quality. 

 Highly dried meal with 9.86 per cent of moisture after 24 weeks 

 showed a maximum acidity of only 21.8. 



9. Comparative tests with whole-kernel and degerminated, bolted 

 meal, undried and dried to different degrees and stored at Savannah 

 and New Orleans, showed the superior qualities of the latter. Even 

 when dried to 10.79 per cent of moisture, the whole-kernel meal 

 developed excessive acidity in 8 weeks and became rancid in 20 



