THE MILLING OF EICE. 
21 
Table VII. — Chemical composition of the Honduras and Japan types of rice 
from various milling machines of modem rice mills — Continued. 
03 
u 
O 
Constituents (per cent). 
Type. 
B 
'o 
< 
o 
® 
'3 
o 
a 
m 
o 
S 
Calculated to moisture-free basis. 
4 
< 
o 
'5 
o 
6 . 
EICE OF THE JAPAN 
type— continued. 
Series 2: 
Rough rice 
From paddy ma- 
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 
5.48 
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 
7^50 
7.16 
7.11 
7.02 
7.30 
8.26 
7.90 
7.60 
7.58 
7.35 
6.45 
2.98 
From hullers 
From p earl- 
2.20 
2.22 
From brush, 
brewer's rice, 
out 
1.97 
From trumbles, 
2.40 
Series 3: 
Rough rice 
From paddy ma- 
5 
5.87 
1.84 
From hullers 
1.59 
From p earl- 
ing cone 
1.16 
From brush , 
brewer's rice, 
1.29 
From trumbles, 
uncoated 
Average of the three 
series: 
1.46 
6.16 
From paddy ma- 
chine 
From hullers 
From pearl- 
ingcone 
From brash 
2.60 
2.03 
1.84 
1.84 
From trumbles. . . 
1.92 
Loss, paddy ma- 
chine to trum- 
bles 
70.00 
87.00 
66.00 
12.00 
26.00 
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 
