22 
BULLETIN 330, U. S. DEPARTMENT OF AGRICULTURE. 
f?/CE ffTOM fr/CE 
f?/CE A4S3GA//A/E WCLLE&-5 
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f?/CE r/rOM /?/CE 
crone sffus* 
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T&L/MBLE 
the hulled rice is reduced more than three-fourths in the hullers, but 
through the remainder of the process the reduction is gradual and 
small. The total loss of fat in scouring is 85 per cent. 
The crude-fiber content of the rice is reduced 88 per cent when 
the hulls are removed, and 73 per cent of the remainder is lost dur- 
ing the process of scouring. 
The protein figure rises on the removal of the hulls, as was the case 
with the fat content. It is especially worthy of notice that only 10 
per cent of the protein present in the hulled grain is lost in scour- 
ing. This has already been explained by the fact that the protein- 
bearing aleurone layer 
is not removed during 
scouring and that the 
protoplasm which con- 
tains protein is dis- 
seminated throughout 
the starchy portion of 
the endosperm. 
Approximately 60 
per cent of the pen- 
tosan content is re- 
moved with the hulls, 
and 32 per cent of 
the remainder is lost 
during the process of 
scouring. 
The loss of the va- 
rious chemical ingre- 
dients of rice of the 
Japan type corre- 
sponds closely to that 
given for that of the 
Honduras type. 
Figures 8 and 9 illustrate the data contained in the averages of 
Table VII. calculated to a moisture-free basis. 
MILLED RICE AND ITS BY-PRODUCTS. 
MECHANICAL ANALYSES AND MILL YIELDS. 
Fig. 8. — Diagram showing the effect of modern rice milling 
machines en the ash, ether-extract, crude-fiber, protein, 
and pentosan content of rice of the Honduras type. 
The grading devices employed in the modern rice mill permit the 
milled rice to be separated according to the size of the particles into 
almost any character of grades desired. Mill and trade practice, 
however, has outlined roughly six grades of the Honduras type and 
three grades of the Japan type, based entirely, or nearly so, on the 
