COMPOSITION OF CORN MEAL. 
29 
short a time as to demand immediate consumption. If meal of this 
type is preferred because of its greater nutritive value or more oily 
flavor, it should, as recommended by Commissioner Watson, be 
milled locally in small quantities and consumed within a short period. 
In regard to keeping qualities, whole-kernel meal may. be com- 
pared to cream in that it must be delivered and consumed without 
delay, while degerminated meal may be compared to butter, which 
within reasonable limits keeps until used. 
STORAGE EXPERIMENTS WITH WHOLE-KERNEL AND DEGERMINATED MEAL, MILLED 
WITHOUT DRYING. APRIL 3. 1914. 
The analyses of the meal as milled April 3, 1914, appear in Table 13, 
and of the meal after storage at New Orleans in Table 14. The 
percentages of moisture at the time of milling were 18.45 and 18.46, 
and of fat 3.34 and 0.79, respectively, in the whole-kernel and the 
degerminated meal. 
Table 13. — Composition of carload lots of whole-kernel, stone-ground corn meal and 
degerminated, bolted, roller-ground corn meal, as milled, without drying, Apr. 3, 1914, 
for use in storage experiments. 
Product. 
Mois- 
ture. 
Acid- 
ity. 
Protein 
(NX6.25). 
Fat. 
Nitrogen- 
free 
extract. 
Crude 
fiber. 
Ash. 
Meal as milled: 
Whole-kernel stone-ground 
Degerminated bolted roller-ground 
Moisture-free meal: 
Whole-kernel stone-ground 
Degerminated bolted roller-ground 
Per ct 
18.45 
18.46 
30.0 
17.9 
36.8 
22.0 
Per cent. 
8.94 
6.97 
10.96 
8.55 
P.ct. 
3.34 
4.10 
.97 
Per cent. 
66.23 
72.91 
81.22 
89.42 
Perct. 
1.78 
.46 
2.18 
.56 
P.ct. 
1.26 
.41 
1.54 
.50 
Table 14. — Comparative analyses of whole-kernel, stone-ground corn meal and degermi- 
nated, bolted, roller-ground corn meal, milled without drying, showing changes during 
storage. 
[Carload lots milled Apr. 17, 1914, and stored in 100-pound bags at New Orleans.] 
Product. 
Mois- 
ture. 
Acid- 
ity. 
Protein 
(NX6.25). 
Fat. 
Change 
in 
weight. 
Change 
in 
moisture. 
Taste and appearance. 
Whole-kernel, stone-ground 
meal: 
When milled 
Perct. 
18.46 
15.41 
14.47 
14.48 
14.55 
13.85 
18.46 
18. 50 
16.06 
15. 53 
15.67 
15. 19 
30.0 
82.7 
90.0 
98.1 
98.7 
94.8 
17.9 
21.9 
20.3 
21.0 
22.2 
22.1 
Per cent. 
8.94 
8.85 
9.25 
9.44 
9.38 
9.38 
6.97 
7.18 
7.31 
7.53 
7.25 
6.75 
Perct. 
3.34 
2.79 
2.76 
2.52 
2.78 
2.71 
.79 
.73 
.31 
.27 
.34 
.29 
Per ct. 
Per cent. 
Good. 
Stored 2 weeks 
-4.36 
-5.72 
-5.73 
-5.66 
-6.00 
-3.04 
-3.98 
-3.97 
-3.90 
-4.60 
Hot, musty, caked. 
Stored 4 weeks 
Musty, caked. 
Stored 8 weeks 
Stored 12 weeks 
Do. 
Do. 
Degerminated, bolted, roller- 
ground meal: 
When milled 
Good. 
- .30 
-3.81 
-4.67 
-4.51 
-4.56 
+ .04 
-2.40 
-2.93 
-2.79 
-3. 27 
Not good. 
Mustv, lumpy, pink. 
Do. 
Do. 
Stored 6 weeks 
Stored 12 weeks 
Do. 
Neither kind of meal was fit for food at the end of two weeks' 
storage, the deterioration being evident from the taste and appear- 
