The second kind of bran (dedek loenteh) which has a higher 

 percentage of polishings and of which the product was 7°/ , 

 was better suited for this proof. Only when mixed with 

 2—3 parts of wheatflour was it possible to make a suitable 

 dough, and when baked into bread, although somewhat too 

 compact and not sufficiently risen, it might in other respects 

 be considered satisfactory, at least as regards its outward 

 appearance. Owing to a predominating pungent bran taste 

 however, and to the presence of minute bodies of a sandy 

 nature, which caused an unpleasant grinding noise between 

 the teeth, this bread was absolutely unsuitable for consumption. 



The same faults were shown in bread prepared in the 

 same manner, but after the dedek loenteh had been passed 

 through the seives B. 10 and B. 20 of the Netherlands 

 Pharmacopoeia. In the first case half remained on the 

 bolting gauze, and in the second case 3 / 4 was retained. 



These proofs had clearly demonstrated that an appetising 

 bread could not be made from the refuse obtained in milling 

 the rice. 



III. Influence of Storage on differently treated 

 Kinds of Rice. 



With regard to the influence of storage, we have already 

 cursorily mentioned some distinct changes in the various 

 kinds of rice which had been observed during the above 

 described proofs as to taste, and this under the conditions 

 of storage in the hospital. Both these conditions and the 

 extent and kind of the changes, require a more detailed 

 description. 



Each of the kinds or rather forms of rice used for the 

 taste proofs, namely, husked and more and less polished 

 Idjoean rice, as well as the rice intended for the army, 

 was originally placed in quantities of 5 kilos in jute sacks 

 and kept on a shelf of an empty unused cupboard in the 

 kitchen office of the hospital. The sacks were therefore 

 in the dark and were left pretty well entirely undisturbed. 



