16 
BULLETIN 330, U. S. DEPARTMENT OF AGRICULTURE. 
Table IV. — Size separation of samples of rice of the Honduras and Japan 
from various milling machines in modern mills. 
Average of 56 series of the Honduras 
type of grains (per cent). 
Average of 25 series of the Japan type of 
grains (percent). 
Milling stage. 
Whole. 
Three- 
fourths. 
One- 
half. 
One- 
third. 
Less 
than 
one- 
third. 
Whole. 
Three- 
fourths. 
One- 
half. 
One- 
third. 
Less 
than 
one- 
third. 
Paddy machine 
Hullers and pearling 
74.35 
52.51 
49.96 
52.57 
51.69 
8.76 
13.38 
13.56 
14.62 
14.44 
15.33 
24.73 
25.51 
26.28 
27.18 
1.16 
5.67 
6.54 
5.11 
5.49 
0.40 
3.71 
4.43 
1.42 
1.20 
92.38 
84.22 
80.37 
82.52 
82.57 
2.38 
4.30 
4.89 
4.84 
4.70 
4.38 
7.66 
8.54 
8.96 
8.29 
0.65 
2.44 
3.83 
2.88 
3.61 
0.21 
1.38 
Brush, brewer's rice: 
In 
2.37 
Out 
.80 
Trumbles 
.83 
The five points in the milling process at which these samples were 
taken are considered very significant. The first is rice from the 
paddy machine, and this shows the condition of the grain after the re- 
moval of its hull in the stones and the separation in the paddy ma- 
chine of the remaining portion of rough rice. This, then, is brown 
rice, retaining the bran coat and germ nearly intact. Naturally, the 
whole-grain content is comparatively large, but it has been found 
that badly sun-cracked rice often shows a considerable amount of 
breakage even at this point. 
The second line is rice from the hullers and pearling cone. Inas- 
much as the pearling cone performs the same work in some mills as 
is done by the hullers in others, the results are combined in the table, 
so that the figures show the condition after the final scouring oper- 
ation in each case, before the material goes to the brush. The severe 
scouring which the grain undergoes in these machines is clearly 
shown by the marked decrease in the percentage of whole grains 
from that of the previous line. It is at this stage that most of the 
breakage in rice milling occurs. 
The third line shows the rice after it has been scoured by the brush 
and still contains all the small particles of brewer's rice. The fourth 
line gives the percentage composition after most of the brewer's rice 
has been removed in the brewer's reel. It is seen that the brush re- 
duces the whole grain content only about 2J per cent. On the other 
hand, a small increase in the percentage of whole grains naturally 
results from the removal by the brewer's reel of the fine particles of 
brewer's rice. 
The last line shows the ungraded rice as it leaves the trumbles, 
where it has been rolled and heated after having received in many 
cases an application of coating materials. A slight breakage has 
also occurred here. The rice grain normally is hard and brittle and 
