30 BULLETIN 215, U. S. DEPARTMENT OF AGRICULTURE. 
ance, as well as in the case of the whole-kernel meal, from the acidity , 
As in lot A of the preceding experiment, the degerminated meal 
spoiled without developing excessive acidity. 
SUMMARY. 
1. The products of a white-corn mill may be arranged in the fol- 
lowing order in regard to acidity, fat, fiber, and ash, beginning with 
the lowest percentage: Grits, meal, flour, feed, and germ. They may 
be arranged in the following order in regard to protein : Flour, meal, 
grits, feed, and germ. The percentage of nitrogen-free extract is not 
strikingly different in the grits and meal, but is lower in the feed and 
lowest in the germ. 
2. Samples of meal taken from 41 mills located in 32 towns and 17 
States are classified under four heads : (1 ) Whole-kernel, stone-ground 
meal; (2) bolted, undegerminated meal; (3) degerminated, bolted, 
roller-ground meal ("cream meal"); and (4) low-grade or "standard" 
meal. 
3. Whole-kernel meal at the time of grinding is the same in coin- 
position as the corn except in regard to moisture, but soon develops a 
greater acidity. 
4. Bolted, undegerminated meal contains less fiber than the corn, 
but no other general rule can be formulated owing to the variable 
conditions of manufacture. 
5. Degerminated, bolted meal contains less protein, fat, fiber, and 
ash, but more nitrogen-free extract than the corn. 
6. Low-grade ("standard") meal contains sometimes more and 
sometimes less of each constituent than the corn. 
7. Ton lots of degerminated, bolted meal, with a range in moisture 
content, were stored at Savannah and Chicago. The lot containing 
16.86 per cent of moisture showed an excess of acidity in 12 weeks, a 
loss of fat in 16 weeks, and a musty taste in 20 weeks. The lot con- 
taining 15.04 per cent of moisture only slightly exceeded the limit for 
acidity (30) in 24 weeks, and did not suffer in taste or appearance, 
while those with 13.41 per cent or less kept well in all respects up to 
the end of the experiment (24 weeks). 
8. Carload lots of degerminated, bolted meal, with 15.73 per cent 
of moisture, showed an excess of acidity at Savannah in 8 weeks and 
at Chicago in 12 weeks, but did not suffer appreciably in quality. 
Highly dried meal with 9.86 per cent of moisture after 24 weeks 
showed a maximum acidity of only 21.8. 
9. Comparative tests with whole-kernel and degerminated, bolted 
meal, undried and dried to different degrees and stored at Savannah 
and New Orleans, showed the superior qualities of the latter. Even 
when dried to 10.79 per cent of moisture, the whole-kernel meal 
developed excessive acidity in 8 weeks and became rancid in 20 
