8 
BULLETIN 215, U. S. DEPARTMENT OF AGRICULTURE. 
in patent wheat flour, showing that the gradual reduction process 
eliminates quite completely the bran and impurities. The per- 
centages of fat and ash in both kinds of white corn meal and in the 
fine yellow corn meal are about the same as those present in clear 
wheat flour. The analogy ceases in the case of protein, as the corn 
products with low fat and ash contents contain relatively high 
amounts of protein, whereas the reverse is true of the different grades 
of wheat flour. 
Table 1. — Composition of the products and by-products of corn milling. 
Product. 
Analysis as received. 
m 
S3 
Analysis calculated to moisture-free 
basis. 
Pi 
U 
? X 
-!3 ° 
White com, products, 
and by-products: 
Corn 
Grits, coarse 
Grits, fine 
Meal, cream 
Meal, brewers' 
Flour 
Germ 
Germ cake 
Feed (including bran) . 
Bran 
Yellow corn, products, 
and by-products: 
Corn 
Meal , boMed , coarse 
Meal, bolted, fine 
Germ 
Bran 
P.ct. 
13. 52 
13. 07 
12.12 
11.97 
11.9.5 
11.19 
2.14 
11.00 
10. 13 
13. 45 
12 vs 
13. 10 
11.29 
10. 37 
35.4 
18.0 
21.1 
02. 5 
60. 5 
P.ct 
9.12 
8.78 
8.66 
7.85 
8.00 
6.78 
16.62 
20.22 
11. 
8.43 
9.16 
9.78 
13. 34 
9.06 
P.ct. 
3.62 
.48 
.64 
1.41 
1.23 
2.87 
23.79 
7.26 
8.44 
6.71 
5.10 
.90 
2.19 
18. 07 
11.00 
P.ct. 
70.50 
76.78 
77.68 
77.65 
77.59 
77.1.1 
40.30 
54.39 
60. 99 
r.-j.vj 
OS. .V.I 
75. 60 
74.48 
49.25 
57.19 
P.ct. 
2.02 
.53 
.48 
.56 
.64 
.80 
6.04 
7.90 
5.03 
9.72 
P.ct. 
1.22 
.36 
.42 
.56 
.59 
2. V", 
2.16 
2.06 1.34 
.45 .39 
. 53 . 61 
3.98 4.07 
9.68 2.70 
31.8 
18.9 
18.9 
21.7 
20.6 
24.9 
63.5 
70.1 
:,s. «» 
54.7 
40.9 
20.7 
24.3 
70.5 
74.2 
P.ct. 
10.55 
10.10 
9.85 
8.92 
9.08 
7.63 
17.80 
20.66 
13. 13 
10.58 
11.23 
10.46 
15. 04 
10.11 
P.ct. 
4.19 
.55 
.73 
1.60 
1.40 
3.23 
25.48 
7.42 
9.48 
7.47 
5.89 
1.03 
2.52 
20. 37 
12.27 
P.ct. 
81.51 
88.33 
ss.:«i 
vs. 2(1 
88.12 
87.40 
43.17 
55. 58 
68. 54 
69.93 
79. 60 
86.77 
85.71 
55. 51 
63. 81 
P.ct. 
2.34 
.61 
.55 
.64 
.73 
.90 
6.47 
8.07 
5.65 
10.82 
2.38 
.52 
.61 
4.49 
10.80 
P.ct. 
1.41 
.41 
.48 
.64 
.67 
.84 
7.08 
8.27 
3.20 
2.40 
1.5fi 
.45 
.70 
4.59 
3.01 
It should be especially noted that the acidity of both the grits and 
the meal is much less than that of the corn, the figures being well 
within the limit 30, notwithstanding the high amount in the corn 
which was characteristic of the crop of 1913. 
Corn flour is not comparable with any of the commercial grades of 
wheat flour, although in respect to both process and composition it has 
some resemblance to break flour. The acidity, fat, and ash contents 
are higher in the flour than in the meal and grits, whereas the protein 
content is lower. 
The germ is characterized by its high content of acidity, protein, 
fat, fiber, and ash, all of which constituents, except the fat, are ob- 
viously further increased in percentage amount by pressing. The 
high acidity at once shows the chief seat of the acid-reacting materials 
and the advantage of degermination. 
The samples of bran, while containing about the same amount of 
protein as the corn, are characterized by their higher fat, fiber, and 
ash content. The feed is still richer in fat and ash as well as in pro- 
