COMPOSITION OF CORN MEAL. 31 
works, while with 15.71 per cent of moisture or higher, in addition to 
becoming acid, it sooner or later heated and caked. The loss in 
weight accompanying heating exceeded the loss of moisture. 
Determinated, bolted meal containing 13.78 per cent or less of 
moisture kept in all respects for 28 weeks, and that containing 15.72 
per cent, although it became stale in 20 weeks, did not develop exces- 
sive acidity. The undried meal containing 19.20 per cent of moisture, 
although it heated within 4 weeks, unlike the whole-kernel meal, 
did not increase markedly in acidity. 
10. Meal of the two kinds milled April, 1914, without drying and 
containing about 18.50 per cent of moisture, spoiled within 2 weeks 
at New Orleans. Only the whole-kernel meal developed an excess of 
acidity. 
11. A study of all the results leads to the conclusion that deger- 
minated, bolted meal containing not over 14 per cent of moisture and 
1 per cent of fat, as determined by the method of the Association of 
Official Agricultural Chemists, properly stored, should keep for 6 
months; with a moisture content of 15 per cent it should keep 3 
months. Schindler s limit for moisture, namely 13^ per cent, obtained 
by drying in an open dish, corresponds to about 14^ per cent by the 
method of the Association of Official Agricultural Chemists. 
12. Whole-kernel meal, like cream, should be produced locally and 
consumed soon after grinding; properly dried, degerminated meal, 
like butter, keeps well during transportation and long storage. 
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