COMPOSITION OF CORN MEAL. 
25 
Table 12. — Comparative analyses of whoie-herne^ alone-ground corn meal and determi- 
nated, boiled, roller-ground corn meal, containing different amounts of moisture, 
showing changes during storage; carload lots, milled December, 1913, and stored in 
100-pound bags. 
Product. 
Whole-kernel, stone-ground meal. 
Protein 
(NX6.25). 
Fat. 
Change 
in 
weight. 
Change 
in 
moist- 
ure. 
Per ct. 
Perct. 
Per ct. 
Per ct. 
8.56 
3.26 
2.61 
9.28 
-6.81 
-4.54 
9.06 
2.39 
—7.50 
-4.71 
9.22 
2.39 
-8.00 
-5.52 
8.97 
2.47 
-7.70 
-5.25 
9.16 
2.16 
—8.22 
-5.47 
8.94 
2.41 
-7.94 
-5.77 
9.25 
2.39 
-8.67 
-6.00 
8.76 
3.45 
3.49 
8.72 
- .34 
- .08 
9.09 
2.85 
-5.22 
-3. 55 
9.16 
2.85 
-5.27 
-3.65 
8.97 
2.92 
-4.90 
-3.45 
9.09 
2.62 
-5.06 
-3.57 
9.12 
2.96 
-5. 31 
-3.80 
9.13 
2.86 
-5.39 
—4.06 
9.00 
3.47 
3.40 
8.76 
- .27 
- .53 
9.15 
3.47 
- .59 
- .46 
9.06 
3.43 
-1.09 
- .96 
8.94 
3.43 
- .73 
- .77 
9.09 
3.26 
-2.31 
-1.85 
9.15 
2.75 
-3.51 
-2.84 
9.19 
2.50 
-4.01 
-3.37 
9.16 
;3. 71 
3.55 
9.12 
+ .37 
+ .17 
9.06 
3.62 
+ .33 
+ .34 
9.19 
3.53 
+ .22 
+ ,.24 
8.97 
3.56 
+ .47 
+ .20 
9.00 
3.60 
+ .52 
+ .12 
9.15 
3.58 
+ .02 
- .18 
9.19 
3.61 
- .20 
- .84 
9.44 
3. 55 
9.25 
3.55 
+ .11 
+ .18 
9.44 
3.54 
+ .14 
+ .30 
9.12 
3.56 
+ .06 
+ .22 
9.22 
3.66 
+ .34 
+ .23 
9.44 
3.54 
+ .45 
+ .39 
9.34 
3.50 
+ .25 
+ .13 
9.50 
3.55 
+ .36 
- .04 
9.82 
3.71 
3.72 
9.62 
+ .14 
+ .16 
9.59 
3.68 
+ .86 
+ .55 
9.75 
3.62 
+ .86 
+ .34 
9.72 
3.59 
+1.14 
+ .78 
9.81 
3.51 
+1.44 
+ .76 
9.69 
3.69 
+ 1.28 
+ .68 
9.63 
3.55 
+1.20 
+ .64 
8.56 
3.26 
8.25 
2.10 
-7.52 
-5.13 
8.79 
2.40 
-7.27 
-4.96 
8.55 
2.31 
-7.46 
-5.46 
9.06 
2.17 
-7.77 
-5.07 
8.66 
2.33 
-8.27 
-5.63 
8.66 
1.95 
-8.58 
-5.33 
8.84 
2.11 
-9.29 
-6.45 
Taste and appear- 
ance. 
Meal stored at New Orleans: 
Lot A, undried— 
When milled 
Stored 4 weeks 
Stored S weeks 
Stored 12 weeks 
Stored 16 weeks 
Stored 20 weeks 
Stored 24 weeks 
Stored 2S weeks 
Lot B, extra low dried— 
When milled 
Stored 4 weeks 
Stored 8 weeks 
Stored 12 weeks 
Stored 16 weeks 
Stored 20 weeks 
Stored 24 weeks 
Stored 28 weeks 
Lot C, low dried— 
When milled 
Stored 4 weeks 
Stored 8 weeks..... 
Stored 12 weeks 
Stored 16 weeks 
Stored 20 weeks 
Stored 24 weeks 
Stored 28 weeks 
Lot D, medium dried— 
When milled 
Stored 4 weeks 
Stored 8 weeks 
Stored 12 weeks 
Stored 16 weeks 
Stored 20 weeks 
Stored 24 weeks 
Stored 28 weeks 
Lot E, high dried— 
When milled 
Stored 4 weeks 
Stored 8 weeks 
Stored 12 weeks 
Stored 16 weeks 
Stored 20 weeks 
Stored 24 weeks 
Stored 28 weeks 
Lot F, extra high dried- 
When milled 
Stored 4 weeks 
Stored 8 weeks 
Stored 12 weeks 
Stored 1 6 weeks 
Stored 20 weeks 
Stored 24 weeks 
Stored 28 weeks 
Meal stored at Savannah: 
Lot A , undried— 
When milled 
Stored 4 weeks 
Stored 8 weeks 
Stored 12 weeks 
Stored 16 weeks 
Stored 20 weeks 
Stored 24 weeks 
Stored 28 weeks 
Per ct. 
19.27 
14.73 
14.56 
13.75 
14.02 
13.80 
13. 50 
13.27 
17.25 
17.17 
13.70 
13.60 
13.80 
13. 68 
13. 45 
13.19 
15.71 
15.18 
15.25 
14.75 
14.94 
13.86 
14.27 
13.77 
14.16 
13.60 
13. 90 
12. 78 
23.1 
83.6 
81.2 
81.0 
89.6 
92.7 
93.0 
88.2 
28.5 
42.0 
95.8 
97.7 
103.0 
107.2 
107.6 
107.6 
19.9 
28.9 
42.0 
49.7 
59.7 
86.7 
93.0 
104.1 
21.3 
31.5 
39.2 
47.9 
53.0 
69.5 
76.9 
87.2 
24.6 
39.0 
50.0 
61.6 
71.0 
93.4 
90.2 
105.5 
21.8 
26.8 
37.4 
44.8 
55.6 
72.5 
86.5 
86.7 
23.1 
61.0 
69.3 
64.0 
64.0 
77.0 
77.0 
84.0 
Good. 
Hot, musty, caked. 
Rancid, caked, 
dark. 
Do. 
Do. 
Do. 
Do. 
Do. 
Good. 
Musty. 
Hot, rancid, caked. 
Rancid, caked. 
Do. 
Do. 
Do. 
Do. 
Good. 
Do. 
Do. 
Do. 
Rancid. 
Rancid, warm, 
lumpy. 
Do. 
Do. 
Good. 
Do. 
Do. 
Do. 
Rancid. 
Do. 
Do. 
Do. 
Good. 
Do. 
Do. 
Do. 
Rancid. 
Do. 
Do. 
Do. 
Good. 
Do. 
Do. 
Do. 
Do. 
Rancid. 
Do. 
Do. 
Good. 
Warm, musty, 
caked. 
Musty, caked. 
Do. 
Do. 
Do. 
Do. 
Do. 
