COMPOSITION OF CORN MEAL. 15 
Table 6.- Composition of table and brewers' corn grits. 
Analysis o 
'original material. 
Analysis calculated to 
free basis. 
moisture- 
Product. 
lO 
o 
o 
>o 
CD 
CD 
'3 
>> 
CM 
©5, 
gl 
£ 
ll 
,2 
2 
CS 
o x 
g 
,d 
'3 
oX 
C3 
ay. 
CD 
g 
,d 
S 
**! 
Ph 
Ph 
fc 
o 
■"I 
*s 
(U 
[=( 
% 
o 
< 
Table grits: 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
Mill No. 15, Indiana.... 
14.12 
15.0 
7.41 
0.86 
76.64 
0.61 
0.36 
17.5 
8.63 
1.00 
89.24 
0.71 
0.42 
Mill No. 16, Indiana.... 
11. 12 
16.2 
7.47 
.73 
76. 70 
.62 
.36 
18.9 
8.69 
.85 
89.32 
.72 
.42 
Mill No. IT, Iowa 
14.20 
15.6 
8.50 
.85 
75.40 
.58 
.47 
18.2 
9.91 
.99 
87.87 
.68 
.55 
Mill No. 1 1 , Missouri. . . 
10.92 
18.3 
9.28 
2.32 
75.68 
.88 
.92 
20.5 
10.40 
2.61 
84.97 
.99 
1.03 
Mill No. 23, Missouri. . . 
12.53 
14.3 
8.13 
1.68 
76.28 
.79 
.59 
16.3 
9.29 
1.92 
87.22 
:90 
.67 
Maximum 
14. 20 
18.3 
9.28 
2.32 
76.70 
.88 
.92 
20.5 
10.40 
2.61 
89. 32 
.99 
1.03 
Minimum 
10.92 
14.3 
7.41 
.73 
75.40 
.58 
.36 
16.3 
8.63 
.85 
84.97 
.68 
.42 
Average 
13.18 
15.9 
8.16 
1.29 
76.13 
.70 
.54 
18.3 
9.38 
1.47 
87.73 
.80 
.62 
Brewers' f^rits: 
Mill No. 12, Illinois 
13.42 
13.1 
7.78 
.43 
77.60 
.54 
.23 
15.1 
8.98 
.50 
89.62 
.63 
.27 
Mill No. 13, Illinois 
15.87 
23.9 
7.75 
.72 
74.63 
.67 
.36 
28.3 
9.21 
.86 
88.70 
.80 
.43 
Mill No. 14, Illinois 
14.11 
14.8 
7.12 
.75 
77.03 
.65 
.34 
17.2 
8.29 
.87 
89.69 
.75 
.40 
Mill No. 41 , Indiana 
15.63 
15.7 
7.56 
.69 
75.28 
.52 
.32 
18.6 
8.95 
.82 
89.25 
.61 
.37 
Mill No. 22, Missouri. . . 
13.80 
14.1 
8.22 
.72 
76.34 
.59 
.33 
16.3 
9.54 
.83 
88. 56 
.68 
.39 
Mill No. 29, Wisconsin . 
15.12 
16.8 
7. 84 
.72 
75.22 
.73 
.37 
19.8 
9.23 
.85 
88.62 
.86 
.44 
Maximum 
15.87 
23.9 
8.22 
.75 
77.60 
.73 
.37 
28.3 
9.54 
.87 
89.69 
.86 
.44 
Minimum 
13.42 
13.1 
7.12 
.43 
74.63 
.52 
.23 
15.1 
8.29 
.50 
88.56 
.61 
.27 
Average 
14.66 
16.4 
7.71 
.67 
76.01 
.62 
.33 
19.2 
9.03 
.79 
89.08 
.72 
.38 
As shown by the analyses in Table 1, grits contain less fat, fiber 
and ash, but more protein than meal of the same mill run, although 
the difference is not always well marked, especially as much of the 
cream meal may be classed as a kind of fine grits. 
SPOILAGE OF MEAL. 
It is well recognized that spoiled corn should not be used for table 
meal and that when good corn is used the corn or the product should 
be dried to insure keeping. Spoilage is most common during the 
spring which is designated by the trade as the c ' germinating season." 
At this season when the whole kernel is ready to germinate it is 
reasoned that the germ tissues in the meal also show a tendency 
toward activity. The relation of season to spoilage is more probably 
that of temperature. Meal should keep through the germinating 
season if held in cold storage. On the other hand, it will spoil in the 
winter months if it contains an excess of moisture and is kept in 
warm storage. That the presence of the germ in the meal increases 
the tendency to spoilage has been known in a general way to the trade 
and has been emphasized by Schindler, Black, and Alsberg and other 
investigators. 
Other things equal, grits keep better than meal, and meal made 
from the horny part of the kernel better than that containing the 
floury part. Evidently the mechanical condition as well as the 
composition is an important factor in determining the keeping 
qualities. 
