COMPOSITION OF CORN MEAL. 
13 
Table 4.- Composition of degerminated, boiled, roller-ground meal and of corn from 
which meal was milled — Continued. 
Analysis as received. 
Analysis calculated to 
free basis. 
moisture- 
Product. 
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Yellow corn and meal— 
Continued. 
Mill No. 18, lowar- 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ttf. 
P.ct. 
p.«. 
Corn, Middle West. . 
1G.75 
19.7 
8.53 
3.68 
67.63 
2.14 
.27 1 
23.6 
10.25 
4.42 
81.24 
2.57 
1.52 
Meal, cream 
17.85 
19.0 
7.37 
1.47 
71.98 
.72 
.61 
23.1 
8.98 
1.79 
87.62 
.88 
.73 
Mill No. 31, Michigan- 
Corn, Middle West. . 
12.73 
21.9 
8.97 
3.77 
71.16 
2.12 
1.25 
25.1 
10.27 
4.34 
81.53 
2.43 
1.43 
Meal, cream 
13.33 
19.2 
7.50 
1.81 
76.02 
.69 
.65 
22.2 
8.65 
2.09 
87.72 
.79 
.75 
Mill No. 32, Michigan- 
Corn, Middle West. . 
14.87 
23.0 
8.34 
3.72 
69.53 
2.24 
1.30 
27.1 
9.80 
4.37 
81.67 
2.63 
1.53 
Meal, granular 
14.71 
17.9 
7.47 
.78 
75.97 
.59 
.48 
21.0 
8.75 
.92 
89.08 
.69 
.56 
Mill No. 24, New- 
York— 
Com, Middle West. . 
12.91 
25.5 
8.72 
3.88 
70.86 
2.29 
1.34 
29.3 
10.01 
4.45 
81.37 
2.63 
1.54 
Meal, table 
13.01 
19.7 
8.63 
1.40 
75.64 
.76 
.56 
22.7 
9.92 
1.61 
86.96 
.87 
.64 
Mill No. 33, Wiscon- 
sin — 
Corn, Dakota 
16.87 
31.0 
8.56 
3.69 
67.65 
2.10 
1.13 
37.3 
10.29 
4.44 
81.39 
2.52 
1.36 
Meal , granular 
Meal, bolted 
14.12 
16.2 
8.00 
.59 
76.40 
.59 
.30 
18.8 
9.32 
.69 
88.95 
.69 
.35 
14.88 
15.7 
6.63 
.82 
76.64 
.69 
.34 
18.4 
7.79 
.96 
90.04 
.81 
.40 
[Maximum... 
17.85 
19.7 
8.63 
1.81 
76.64 
.76 
.65 
23.1 
9.92 
2.09 
90.24 
.88 
.75 
Meal< Minimum 
13.01 
14.0 
6.63 
.33 
71.98 
.46 
.24 
16.6 
7.79 
.39 
86. 96 
.55 
.27 
[Average 
14.95 
17.0 
7.52 
.99 
75.48 
.63 
.43 
20.0 
8.84 
1.17 
88.75 
.74 
.50 
The analyses calculated to the moisture-free basis show that the 
process invariably yielded a meal containing less acidity, protein, 
fat, fiber, and ash, as well as more nitrogen-free extract than the corn. 
The range in acidity of the white meal is from 10.6 to 23, and of the 
yellow meal from 14 to 19.7, in all cases calculated to the material 
as received. 
The fact that the acidity and fat are much lower than in the corn 
shows superior keeping qualities. The tendency to spoilage is 
further diminished by drying, at least during the winter and spring 
when the corn carries an excessive amount of moisture. Without 
drying the meal may contain even more moisture than the corn, 
due to the tempering with steam or water to facilitate separation of 
the germ and bran. The keeping qualities of meal of this type are 
further brought out in the experiments described on subsequent 
pages (see Tables 8, 10, 12, and 14). 
LOW GRADE OR "STANDARD" TABLE MEAL. 
Analyses of low grade or "standard" table meal and of the corn 
from which the meal was milled appear in Table 5. This type of 
meal is a by-product of mills producing a higher grade of meal or 
grits or both and is intermediate between such products and the feed. 
While it differs greatly in composition, the average amounts of 
