BY-PEODrCTS FEO:\r CKrSHIXG PEAXrXS. 9 
and the fat which they contain breaks up rapidly, becoming rancid, 
making it necessary to remove them to secure a good product. 
The peanut meats analyzed (Table 11) were shelled by hand from 
peanuts obtained at the warehouse. Sugar and starch determi- 
nations were made on one sample of Spanish variety peanuts, with 
the follo^ving results: 
Per cent. 
Reducing sugars as invert sugars 0. 3 
Xonreducing sugars as sucrose 4.7 
Starch 4.7 
Total sugars and starch 9.7 
DEFINITIONS OF PEANUT PRODUCTS. 
The Association of the Feed Control Officials of the United States 
have adopted the following definitions for peanut products: 
Peanut-oil caJce is the residue after extraction of part of the oil by 
pressure or solvents from peanut kernels. 
Peanut-oil meal is ground peanut-oil cake. 
Unhulled peanut-oil feed is the ground residue obtained after extrac- 
tion of part of the oil from whole peanuts, and the ingredients shall 
be designated as ''peanut meal and hulls." 
Peanut-oil meal, being the residue after extracting part of the oil 
from the peanut kernels, should contain no hulls. A product con- 
tainmg a mixture of meal and hulls should be designated as such a 
mixtiu-e. It is impossible, however, even in the most efficiently run 
mills, to remove all the hulls by shakers and suction, which is the 
usual commercial practice. 4- certain amount of hulls remains in 
the stock as it goes to the crushers and a much larger amount in the 
resulting meal. For instance, if the oil content of the stock is 48 
per cent and the oil content of the meal is 7 per cent the meal will 
have l.S times as much hulls as the stock which goes to the crushers. 
Under the present milling conditions, therefore, it is necessary to 
permit the presence of a certain amount of hulls in a meal in order 
that the definition may be practical. It follows that a method for 
determining the percentage of hulls in a meal will be necessary for 
control work. 
A study of Tables 1 and 3 suggests two possibilities for methods 
for determining the amount of hulls in mixtures of meal and hulls, 
one based upon the crude-fiber content and the other upon the pro- 
tein content. The average fiber content of hulls is 67.5 per cent and 
the average fiber content of pure meal is 4.7 per cent. The average 
protein content of hulls is 5.4 per cent and the average protein con- 
tent of pure meal is 51.7 per cent, based on a moisture content of 
about 7 per cent. 
