COMPOSITION OF CORN MEAL. 
19 
Table 8. — Analyses of degerminated, bolted, roller-ground com meal containing different 
amounts of moi.st are, etc. — Continued. 
Stored in 100-pound bags. 
Product. 
Mois- 
ture. 
Acid- 
ity. 
Protein 
(NX6.25). 
Fat. 
Change 
in 
weight. 
Change 
in 
mois- 
ture. 
Taste 
and 
appear- 
ance. 
Meal stored at Savannah— Continued. 
Lot K, high dried— 
Wnen milled 
Per 
c< nt. 
11.41 
11.89 
11.51 
11.55 
12.66 
12.78 
12.56 
11.9 
19.0 
19.5 
20.5 
25.9 
19.5 
20.0 
Per cent. 
6.72 
6.55 
6.39 
6.75 
6.79 
6.79 
6.64 
Per 
cent. 
1.32 
1.25 
1.30 
1.37 
1.29 
1.25 
1.35 
Per 
cent. 
Per 
cent. 
+ 1.13 
"+i."3s" 
+ 1.34 
+ .34 
+ 1.78 
+ .48 
+ .10 
+ .14 
+ 1.25 
+ 1.37 
+ 1.15 
Stored 12 weeks 
Stored 16 weeks 
Stored 20 weeks 
Stored in 25-pound bags. 
Product. 
Mois- 
ture. 
Acid- 
ity. 
Protein 
(NX6.25). 
Fat. 
Change 
in 
weight. 
Change 
in 
mois- 
ture. 
Meal stored at Chicago: 
Lot A, undried, water added— 
When milled 
Per 
cent. 
16.86 
16.00 
15.39 
15.16 
14.37 
14.30 
13.84 
15.04 
1 4. 52 
14.7 
20.5 
25.7 
31.3 
32.5 
31.7 
32.0 
14.0 
18.5 
24.3 
28.3 
30.2 
29.6 
30.2 
14.1 
18.5 
23.5 
28.0 
28.7 
29.8 
30.0 
13.4 
16.0 
20.0 
23.0 
23.2 
23.3 
22.0 
11.9 
15.0 
19.0 
23.0 
23.7 
24.3 
25.0 
14.7 
29.5 
28.5 
31.0 
34.7 
28.5 
Per cent. 
6.53 
Per 
cent. 
0.71 
.70 
.72 
.73 
.59 
.60 
.63 
.94 
.97 
.90 
.91 
.89 
.94 
.93 
1.05 
1.03 
1.06 
1.10 
1.02 
1.02 
1.01 
.80 
.80 
.75 
.81 
.75 
.81 
.74 
1.32 
1.29 
1.22 
1.36 
1.24 
1.30 
1.28 
.71 
.62 
.65 
.60 
.48 
.48 
Per 
cent. 
Per 
cent. 
-1.04 
-1.83 
-2.61 
-3.26 
-3.59 
-3.39 
86 
1 47 
Stored 12 weeks 
—1 70 
Stored 16 w r eeks 
—2.49 
Stored 20 Aveeks : 
6.88 
6.91 
6.50 
-2.56 
3 02 
Lot B, undried — 
When milled 
- .26 
- .39 
- .65 
-1.31 
-1.50 
-1.57 
52 
Stored 8 weeks 
14. 52 
14.55 
13.78 
13. 89 
13.64 
13.41 
13.44 
13.67 
13.88 
13.51 
13.47 
13.22 
13.27 
13.38 
13.57 
13.71 
13.23 
13.42 
13. 22 
11.41 
12.22 
12.68 
13. 08 
12.66 
12.73 
12.56 
16.86 
14.96 
13.33 
13.06 
13. 46 
14.06 
— .52 
Stored 12 wreeks 
49 
Stored 1 6 weeks 
1 26 
Stored 20 wreeks 
6.47 
6.69 
6.69 
—1.15 
1 40 
Lot C, medium dried — 
+ .73 
+ .59 
+ .65 
+ .13 
- .06 
+ .59 
+ .03 
+ .26 
+ .47 
+ .10 
Stored 8 weeks 
Stored 16 weeks 
Stored 20 weeks 
6.72 
6.75 
6.66 
+ .06 
19 
Lot D, medium dried — 
+ .78 
+ .26 
- .07 
.00 
- .20 
+ .20 
+ .11 
+ .30 
+ .44 
— .04 
Stored 12 weeks 
Stored 16 v r eeks 
Stored 20 weeks 
6.66 
6.97 
6.72 
+ .15 
.05 
Stored 24 w T eeks 
Lot E, high dried — 
+1.30 
+1.50 
+1.37 
+1.31 
- .46 
+1.95 
+ .81 
+1.27 
+1.67 
+1.25 
+1.32 
+1.15 
Stored 8 weeks 
Stored 20 weeks 
6.59 
6.59 
6.53 
7.06 
6.92 
6.92 
6.73 
6.66 
Stored 24 w r eeks 
Meal stored at Savannah: 
Lot A, undried, water added— 
W hen milled 
Stored 4 w r eeks 
-2.47 
-3.78 
-4.29 
-4.17 
-3.90 
—1.90 
Stored 8 w T eeks 
3.53 
Stored 12 weeks 
—3.78 
Stored 16 w r eeks 
—3.40 
Stored 20 weeks 
Stored 21 weeks 
-2.80 
