TM.I V. ! ANALYSIS oK lUl.l.KI» IMfK (»K VAKUM'S YKAUS 



WuUT 



^- I AHitiincniiiil 



Ü I AlljiiiitfiiuidH 



J, U'lOliiliisi' 



- UsI. 



1. 1- ; \- 



\\:.>; i^.'C, :j. 



II..' 1 1 .■• I ij.-'i 1 ' 



3.2l'j »/jli «.■«f.| l.lOj 2.WK 3.U4 l.'.»'.t 



-v' ,S7 ML- 1.17' l.-.'-r >« 



4.71'. r r..()7i 



i. ».'. 



4.7n| 4.40 



i.4r' i.(»6 



I ( 



; 4.."«»> 4.30l 



7 1.1.'.' 72.02 »■>'.•.■- 



■Z.'.tf :».18 3.- 



.'.Hl 1.21 l." 



.74 .r.i 



l(X).(Xt' IW-tJ«' Uw.iHi '.!.'■ ..'.1 '.'J.::. 



■..:i f.-' ••■.f." 



::i.7.1 72.f>4 7:i.:tl 



I. II' 



72.m; 72.M, 



i I 



2.7« 2.07 



i.ao I.IF 



1R73 



lu.W 

 4.U« 

 1.12 



.74 



2.4h 



■•'J' 



No wsenti:il ilitloiinjc in clu-iuiuil coiu|K)siliou lictwcvii the two kiml« of 

 rico is (liscldsod \>y tin; rorc-^oin}.; ar;:ily»es, but llic two grain» can 1h' «liatin- 

 •;;iislic<l at tlic fii-st •^hina- aftt-r u-inovinf,' tlie Imnk. the comiivn rief U-in^ 

 lr:msliici.'iit, wl.üst tlif f^liitiiioiis ricv is \\]Mo aii<l oy.viVA'. Tlie name " glutinoti» 

 rii-o" i.s given to tlic l;itt(i-, (UuilitK'sn, finm tlit- iH.-culianty it |KM».«cF»f8 of forming, 

 wli.n .«tt-ametl and l)t'aten, i-asty Iiiini):; of yn-at tenacity, a |troi«3rly wliicli im 

 not .-liarfd liy tlic cininon liw. It is a oiniilar |.n.iH.Tty to that |o«v.w«<.<l l.y 

 wheaton llonr, and in tiiat <;rain i.s ilno to tlie i.rf«cnco of a [»cruliar hitr(.;;«-iion»i 

 liody c;\]ii.-.l " gli.adin ' v.hich is not picsfnt to any iimrkc<l extent in other pmii««. 

 Tliis sulistancc is soliihlc in hot alcohol and if it were present in };lntiiionR rice 

 nii;,'ht lu cxiM;cled to lie found in the aUoh(plic folntion, hut e.\|>eriinentj< made 

 for that piuiwsc have not shown any gn'at dilTercru'e U-lween the two kind« of 

 ii.-e in the proportion of alhuinenoid» dis.solved hy alcohol. Nor i« there any 

 diirerence in the amonnt.s Kolnhle in cold water; the only esK-ntial dilTereiic« I 

 h.ive Ixen al>!c to detc^.t is in the action of i«rtUne tolnlion n|H)n the flour, 

 tliat ofconinion rice Uintj; colonred deep hire, like starch, and that of tho gluti- 

 nous vaiiety red, like dextrin. The «use of this diiTeix'ncc more podal.ly lies 

 in the natnixj of the alhmnenoids than in the pro|H)rtiotis of ile.'ttr'.n. 



The weight of a given hulk of rice v.iries considerably acconling to llie way 

 in which it is packed, and in calculating the wciglitsof ricx- nscil in Mke- brewing 

 iVoin the vohime, I have taken «hat may 1« coiisidcretl ti fair avemge, viz. 4<» 

 hvirammr jK'r /.o'.-i. This is fonnthul 11)1011 tlw following dir-rt w.-ighings. 



