26 
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. 
Whole-kernel, stone-ground meal. 
Product. 
Mois- 
ture. 
Acid- 
ity. 
Protein 
(NX6.25). 
Pat. 
Change 
in 
weight. 
Change 
in 
mois- 
ture. 
Taste and appear- 
ance. 
Meal stored at Savannah — Contd. 
Lot B, extra low dried- 
Per ct. 
17.25 
16.51 
14.44 
13.87 
14.24 
13.63 
13.43 
12.78 
15.71 
15.08 
14.88 
14.88 
14.48 
13.47 
12. 48 
12.41 
13.44 
13.30 
13.48 
13.56 
13.45 
13.28 
12.99 
12.54 
12.25 
11.82 
12.67 
12.60 
12.46 
12.58 
12.35 
12.15 
10.79 
10.39 
11.08 
11.27 
11.32 
11.51 
11.45 
11.54 
28.5 
35.0 
74.0 
77.0 
78.5 
90.5 
91.0 
94.5 
19.9 
22.4 
34.0 
43.5 
46.0 
74.0 
81.2 
88.3 
21.3 
17.5 
36.3 
39.0 
44.0 
65. 5 
70.5 
76.7 
24.6 
24.3 
45. 5 
53.0 
56.0 
77.0 
88.5 
99.5 
21.8 
17.5 
30.5 
39.0 
46.5 
70.5 
73.5 
83.0 
Per ct. 
8.76 
8.25 
8.51 
8.43 
8.71 
9.11 
8.75 
8.75 
9.00 
8.65 
8.60 
8.60 
8.78 
9.11 
8.75 
8.39 
9.16 
8.86 
8.87 
8.79 
8.97 
9.11 
9.02 
8.17 
9.44 
9.04 
8.87 
8.87 
8.87 
9.11 
9.11 
8.53 
9.82 
9.63 
9.02 
9.50 
9.68 
9.64 
9.56 
9.56 
Perct. 
3.45 
3.00 
2.38 
2.60 
2.41 
2.22 
2.13 
2.15 
3.47 
3.45 
3.40 
3.47 
3.32 
3.38 
3.23 
2.55 
3.71 
3.70 
3. 57 
3.50 
3.69 
3.80 
3.50 
3.80 
3.55 
3.60 
3.58 
3.72 
3.76 
3.68 
3.79 
3.54 
3.71 
3.63 
3.59 
3.78 
3.62 
3.76 
3.55 
3.58 
Per ct. 
Per ct. 
Good. 
- .71 
-4.08 
-4.96 
-4. 58 
-5.48 
-6.02 
-6.27 
- .74 
-2.81 
-3. 38 
-3.01 
-3.62 
-3.82 
-4.47 
N record. 
Warm. 
Caked. 
Stored 16 weeks 
Do. 
Stored 20 weeks 
Do. 
Stored 24 weeks 
Stored 28 weeks 
Do. 
Do. 
Lot C, low dried- 
Good. 
- .46 
- .77 
- .90 
-1.15 
-2.27 
-3.40 
-4.08 
- .63 
- .83 
- .83 
-1.23 
-2.24 
-3.23 
-3.30 
Do. 
Do. 
Do. 
Do. 
Warm, caked. 
Stored 24 weeks 
Stored 28 weeks 
Cak3d. 
Do. 
Lot D, medium dried- 
Good. 
+ .11 
+ .11 
+ .21 
+ .34 
- .21 
- .40 
- .71 
' + '."05" 
+ .27 
+ .11 
+ .58 
+ .17 
- .02 
+ .02 
- .14 
+ .04 
+ .12 
+ .01 
- .16 
- .45 
- .90 
"-".'43' 
+ .42 
+ .35 
+ .21 
+ .33 
+ .10 
- .10 
N record. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Lot E, high dried- 
Good. 
No record. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Lot F, extra hum dried- 
Good. 
+ .64 
+ .98 
+ .92 
+1.16 
+ 1.23 
+1.05 
+1.20 
- .40 
+ .29 
+ .48 
+ .53 
+ .72 
+ .66 
+ .75 
. No record. 
Do. 
Stored 12 weeks 
Do. 
Do. 
Stored 20 weeks 
Do. 
Do. 
Do. 
r 
egerminate 
d, bolt 
ed, 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: 
Lot A, undried — 
Per ct. 
19.20 
19.21 
16.72 
16.58 
16.68 
16.20 
15.99 
15.77 
17.73 
17.37 
16.89 
16.23 
16.09 
15.58 
15.22 
14.98 
16.0 
22.0 
16.2 
16.1 
17.3 
17.7 
18.4 
18.8 
17.6 
19.2 
25.1 
2^.0 
34.5 
41.7 
! 37.6 
I 41.2 
Per ct. 
7.38 
7.60 
7.72 
7.75 
7.22 
7.62 
7.13 
7.81 
7.50 
7.60 
7.56 
7.56 
7.31 
7.66 
7.78 
7.81 
Perct. 
0.69 
.60 
.26 
.25 
.21 
.22 
.16 
.20 
.83 
.85 
.77 
.76 
.63 
.36 
.31 
.28 
Per ct. 
Per ct. 
Good. 
-0.33 
-3.59 
-3.78 
-3.61 
-4.11 
-3.87 
-4.23 
+0.01 
-2.48 
-2.62 
-2.52 
-3. 00 
-3.21 
-3.43 
Warm, musty. 
Stored 8 weeks 
Musty, lumpy, 
pink. 
Do. 
Do. 
Do. 
Do. 
Do. 
Lot B, extra low dried- 
Good. 
— .42 
-1.00 
-1.50 
-1.40 
-2.42 
-2. 75 
-3.44 
- .36 
- .84 
-1.50 
-1.64 
-2.15 
-2.51 
-2.75 
Do. 
Slighty mustv. 
Good. 
Do. 
Stale, lumpy- 
Musty, lumpy. 
Stored 28 weeks 
Do. 
