28 
BULLETIN 215, U. S. DEPARTMENT OF AGRICULTURE. 
Table 12. — Comparative analyses of whole-kernel, stone-ground corn meal and degermi- 
nated, bolted, roller-ground corn meal, etc. — Continued. 
Degerminated, bolted, roller-ground meal. 
Product. 
Mois- 
ture. 
Acid- 
ity. 
Protein 
(NX6.25). 
Fat. 
Change 
in 
weight. 
Change 
in 
mois- 
ture. 
Taste and appear- 
ance. 
Meal stored at New Orleans — Con. 
Lot E,high dried— 
When milled 
Perct. 
12.91 
12.16 
13.39 
13.35 
13.45 
13.58 
13.32 
13.27 
11.26 
11.17 
11.49 
12.30 
12.13 
12.30 
12.40 
12.64 
13.0 
9.5 
13.5 
14.5 
15.0 
19.0 
20.5 
22.5 
13.9 
9.3 
12.0 
13.0 
12.7 
17.5 
16.5 
18.8 
Per ct. 
7.41 
7.00 
7.00 
7.09 
7.00 
7.15 
7.24 
7.10 
7.25 
7.09 
7.45 
7.09 
7.18 
7.16 
7.05 
7.01 
Percf. 
0.92 
.95 
.98 
1.00 
1.03 
1.09 
1.00 
1.04 
1.06 
1.14 
1.15 
1.13 
1.13 
1.10 
1.13 
1.16 
Per ct. 
Per ct. 
Stored 4 weeks 
+0.23 
+ .61 
+ .48 
+ .67 
+ .61 
+ .39 
+ .52 
-0.75 
+ .48 
+ .44 
+ .54 
+ .67 
+ .41 
+ .36 
Do. 
Stored 8 weeks 
Do. 
Stored 12 weeks 
Do. 
Stored 16 weeks 
Do. 
Stored 20 weeks 
Do. 
Stored 24 weeks 
Do. 
Stored 28 weeks 
Do. 
Lot F, extra high dried— 
"When milled 
Do. 
Stored 4 weeks 
+ .73 
+ 1.11 
'+i.'ii" 
+ 1.48 
+ 1.42 
+ 1.67 
- .09 
+ .23 
+ 1.04 
+ .87 
+ 1.04 
+ 1.14 
+ 1.38 
Do. 
Stored 8 weeks 
Do. 
Stored 12 weeks 
Do. 
Stored 16 weeks 
Do. 
Stored 20 weeks 
Do. 
Stored 24 weeks 
Do. 
Stored 28 weeks 
Do. 
Special attention should be directed to the degerminated meal of 
lot A, which heated during the first four weeks and also became musty 
and lumpy. Notwithstanding the spoilage evident to the senses, 
this meal did not increase appreciably in acidity — in fact, at the end 
of 28 weeks it had less acidity than most of the dried meal. The pink 
color, as well as the mycological examination by Dr. C. Thorn, showed 
that the flora of the sample was peculiar and evidently such as to 
produce spoilage without development of acidity. 
Fat. — A marked diminution in the percentage of fat accompanied 
heating. This was evident in lots A, B, and C of the whole-kernel 
meal and lots A and B of the degerminated meal. This diminution 
was also noted in the experiments of the preceding year. 
Protein. — The results show no significant change in total crude 
protein. 
Taste and abearance. — Both the whole-kernel and the degermi- 
nated meal of lot A were hot, musty, and unfit for food four weeks 
after milling, and the whole-kernel meal of lot B was musty at the same 
period. The remainder of the whole-kernel meal became rancid in 
from 20 to 24 weeks. The degerminated meal of lots B and C was 
stale at the end of 20 weeks, but none of the lots with lower moisture 
content suffered appreciably in quality, even up to the end of the 
experiment. 
CONCLUSIONS. 
Whole-kernel meal prepared from corn of the quality of the crop 
of 1913, even when thoroughly dried, develops excessive acidity in so 
