CONTENTS 



SECTION 



564. Canadian elevators ....... 



565. United States terminal elevators .... 



566. Argentine elevators ....... 



567. Silos and grain-handling plant at Puerto Galvan, Argentin 



568. Private ownership of elevators ..... 



569. Railway ownership and control of elevators 



570. Co-operative elevators ...... 



571. The European market ...... 



572. Sale by sample ........ 



573. Import duty ........ 



574. Classes of maize required by the European market 



575. Differences in market value of maize grades 



576. Number of South African classes .... 



577. Standards of weight and measurement 



578. Relative weight and bulk of South African maize 



579. International trade in maize ..... 



580. United States exports ...... 



581. American maize grades ...... 



582. Kiln-drying American maize for export 



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CHAPTER XIII. 



THE MILLING, MILL-PRODUCTS, AND CHEMICAL 

 COMPOSITION OF MAIZE GRAIN. 



The Milling and Mill-products of Maize. 



583. Native methods of grinding ........ 629 



584. Modern milling methods ......... 629 



585. Condition for milling .......... 630 



586. Mill-products of maize ......... 630 



587. Hominy-mill products ......... 631 



588. Best sorts of maize for milling ........ 633 



589. Construction of modern milling machinery ...... 634 



590. Cleaning and preparation ......... 636 



591. Grinding ............ 637 



592. The millstone process .......... 637 



593. The roller-mill process ......... 640 



594. Loss in milling ........... 642 



595. Samp ............. 642 



596. Flaked maize ........... 643 



Chemical Composition. 



597. Importance of a knowledge of the chemical composition . . . 643 



598. The important chemical constituents of foodstuffs .... 645 



599. Chemical composition of the whole grain ...... 646 



600. Protein 646 



601. Protein obtainable from 100 lbs. of maize grain ..... 647 



602. The proteids of maize grain ........ 648 



603. Zein ............. 649 



604. Ether extract or " fat " ......... 650 



605. Carbohydrates ........... 651 



606. Ash ............. 651 



607. Water 652 



608. Physical composition of the grain . . . . . . -653 



609. Mechanical separation of the different parts for analysis . . 654 

 6ro. Relative proportions of the parts of the grain . 656 



611. Chemical composition of the physical parts of the grain . . . 656 



612. The tip cap ficg 



