COMPOSITION OF CORN MEAL. 
21 
SHIPMENT AND STORAGE. 
Each lot was divided into two parts and the two half lots shipped 
in the same car with the meal of the preceding experiment to Savannah 
and Chicago, where it was stored as already described. 
ANALYSES AND TESTS OF THE STORED MEAL. 
Determinations of moisture, acidity, fat, and protein were made 
at intervals of four weeks. The changes in weight, taste, and ap- 
pearance were also recorded (Table 10). 
Moisture. — Lot A showed a loss in moisture which was somewhat 
greater in Savannah than in Chicago, due either to the hotter climate 
or to the nature of the warehouse, or both. Lot B gained about the 
same amount at both places. The gain or loss of moisture was prac- 
tically the same as the gain or loss in weight. 
Acidity. — Lot A reached the limit 30 in 12 weeks at Chicago, and 
hi 8 weeks at Savannah. The acidity of lot B after 24 weeks was only 
21.8 and 19.0, respectively, at the two cities. 
Fat. — The percentage of fat in lot A slowly diminished in both cities, 
but that of lot B did not change perceptibly. In all of the experi- 
ments, whenever there was a great increase in acidity or spoilage, 
there was a diminution of fat, due doubtless to the formation of ether- 
insoluble oxidation products. 
Protein. — The changes were insignificant. 
Taste and appearance. — In no case was there evidence of spoilage, 
even at the end of the experiment. 
Table 10. — Analyses of degerminated, bolted, roller-ground corn meal, milled with and 
uithout drying, showing changes during storage; carload lots, milled May 23, 1913, stored 
in 100-pound bags. 
Product. 
Mois- 
ture. 
Acid- 
ity. 
Fat. 
Protein 
(NX6.25). 
Change 
in 
weight. 
Change 
in 
mois- 
ture. 
Taste 
and 
appear- 
ance. 
Meal stored at Chicago: 
Lot A, undried— 
P.ct. 
15.73 
15.22 
15. 68 
15.44 
14.70 
14.53 
14.20 
9.86 
9.90 
10.88 
10.94 
11.07 
11.20 
10.96 
15.73 
15.35 
14.16 
13.53 
13. 70 
13.50 
13.23 
9.86 
10.25 
9.75 
10. 30 
10.74 
11.22 
11.10 
16.2 
22.7 
28.1 
33.2 
40.7 
40.5 
42.4 
13.0 
15.6 
17.3 
18.7 
20.5 
20.8 
21.8 
16.2 
24.0 
32.5 
32.7 
32.8 
29.0 
32.0 
13.0 
15.0 
18.0 
19.0 
19.3 
16.5 
19.0 
P.ct. 
1.02 
.98 
.97 
1.00 
.78 
.81 
.74 
1.16 
1.18 
1.17 
1.25 
1.17 
1.16 
1.18 
1.02 
1.06 
.99 
.92 
.91 
.84 
.90 
1.16 
1.33 
1.30 
1.29 
1.21 
1.27 
1.23 
Per cent. 
7.12 
P.ct. 
P.ct. 
Good 
-0.33 
- .36 
- .48 
- .93 
-1.39 
-1.64 
-0.51 
- .05 
- .29 
-1.03 
-1.20 
-1.53 
Bo. 
Do. 
Do 
Do 
Stored 20 weeks 
7.19 
7.22 
7.46 
Do 
Do 
Lot B, high dried- 
Do 
+ .36 
+ .95 
+ 1.12 
+ 1.48 
+ 1.39 
+ 1.37 
+ .04 
+ 1.02 
+ 1.08 
+ 1.21 
+ 1.34 
+ 1.10 
Do 
Do 
Stored 12 weeks 
Do 
Do 
Stored 20 weeks . , 
7.43 
7.53 
7.12 
6.87 
7.10 
7.01 
7.31 
6.91 
7.00 
7.46 
7.51 
7.53 
7.58 
7.56 
7.26 
7.18 
Do 
Stored 24 weeks 
Do 
Meal stored at Savannah: 
Lot A, undried— 
Do 
Stored 4 weeks 
- .51 
-1.08 
-1.80 
-2. 30 
-2.83 
-3.55 
- .38 
-1.57 
-2.20 
-2. 03 
-2.23 
-2.50 
Do 
Stored 8 weeks 
Do 
Do 
Stored 16 weeks 
Do 
Stored 20 weeks 
Do 
Stored 24 weeks 
Do 
Lot B, high dried— 
When milled 
Do 
Stored 4 weeks 
+ .48 
+ 1.23 
+ 1.36 
+ .98 
+ 1.86 
+ 1.65 
+ .39 
- .11 
+ .44 
+ .88 
+ 1.36 
+ 1.24 
Do. 
Do. 
Do 
Stored 12 weeks 
Stored 16 weeks 
Do 
Stored 20 weeks 
Do. 
Stored 24 weeks 
Do 
