Til K Ml I.I.I X<! OF RICE. 



21 



Table VII. — Chemical composition of the Honduras and Japan types of rice 

 from various milling machines of modern rice mills — Continued. 





oj 



<S 



03 

 U 



O 



Moisture. 



1 









Constituents (per cent). 









Type. 



< 



o 

 o 

 g 



o 



u 

 3 



u 

 3 



o 

 ti 



B 

 o 



4 



o 



Pn 



d 



o 



a 



3 



Ph 



Calculated to moisli ire-free b 



asis. 





< 



r< C3 



O 



4 



3 

 p 



Ph 



6 



? w 



EICE OF THE JAPAN 



type— continued. 



Series 2: 



Rough rice 



From paddy rna- 



3 



11.15 



12.83 

 13.02 



12.87 



12.41 

 11.55 



11.27 



12. 35 

 15.87 



14.55 



13.88 

 13.68 



11.05 



12.38 

 13.70 



13. 38 

 12.82 

 12. 50 



4.57 



1.12 



.56 



.36 



.31 



.32 



5.4S 



1.14 

 .72 



.33 



.35 

 .39 



5.14 



1.13 

 .70 



.40 

 .32 

 .34 



1.80 



1.69 



.47 



.18 



.40 



.06 



1.65 



.95 

 .20 



.18 



.16 

 .24 



1.74 



1.52 

 .66 



.31 

 .22 

 .19 



7.81 



.96 

 .40 



.31 



.38 



.34 



8.30 



.72 

 .31 



.16 



.16 



.17 



7.93 



.85 

 .42 



.29 

 .29 

 .29 



7.00 



7.81 

 7.16 



7.06 



7.06 



7.19 



6.88 



6.81 

 6.31 



6.12 



6.12 

 6.06 



'6.50 



7.24 

 6.82 



6.59 

 6.61 

 6.47 



5.73 



2.60 

 1.91 



1.94 



1.73 



2.12 



5.21 



1.61 

 1.34 



.99 



1.11 



1.26 



5.48 



2.28 

 1.76 



1.60 



1.68 

 1.68 



5.14 



1.28 

 .64 



.41 



.35 



.36 



6.18 



1.30 

 .86 



.39 



.41 



.45 



5.77 



1.29 



.81 



.46 

 .36 

 .39 



2.03 



1.82 

 .54 



.21 



.46 



.07 



1.86 



1.08 

 .24 



.21 



.19 

 .28 



1.96 



1.69 

 .76 



.36 

 .25 

 .22 



8.79 



1.10 

 .46 



.36 



.43 



.38 



9.35 



.82 

 .39 



.19 



.19 

 .20 



8.91 



.97 

 .50 



.33 

 .33 

 .33 



7.88 



8.96 

 8.23 



8.10 



8.06 



8.02 



6.96 



7.77 

 7.50 



7.16 



7.11 

 ■ 7.02 



7.30 



8.26 



7.90 



7.60 

 7.58 

 7.35 



6.45 

 2.98 







2.20 



From pearl- 





2.22 



From brush, 

 brewer's rice, 





1.97 



From trumbles, 





2.40 



Series 3: 



Rough rice 



From paddy ma- 



5 



5.87 

 1.84 



From hullers 





1.59 



From pearl- 





1.16 



From brush, 

 brewer's rice, 





1.29 



From trumbles, 





1.46 



Average of the three 

 series: 





6.16 



From paddy ma- 





2.60 



From hullers 





2.03 



From pearl- 

 ing cone 





1.84 



" From brush 





1.84 



From trumbles. . . 





1.92 









Loss, paddy ma- 

 chine to trum- 

 bles 















70.00 



87.00 



66.00 



12.00 



26.00 



i 

















A careful study of the averages of the Honduras type of rice, 

 calculated to a moisture-free basis, is significant and interesting. 

 The ash content is reduced very markedly when the hulls are re- 

 moved, and one-half of the ash which remains is removed by the 

 scouring work of the hullers. During the remainder of the process 

 the decrease is gradual. The total loss by the scouring process, that 

 is, from paddy machine to trumbles, is 66 per cent, or two-thirds 

 of the ash of the hulled rice. 



The percentage of ether extract or fat is generally increased by 

 the removal of the hulls, since the fat or oil is located principally in 

 the eye, or germ, of the grain. However, if the stones are not prop- 

 erly adjusted, it sometimes happens that a portion of the germ is 

 broken off at this time, thereby causing the fat content of the hulled 

 rice to be lower than that of the rough rice. The fat content of 



