Researches on the Distribution of Animal and Vegetable 
Nutrients over the Products obtained from 
Rice by Whitening (Cleaning), 
cakkied out in conjunction with 
A. Tanaka and T. Kobayashi 
BY 
Dr. O. Kellner. 
All the rice that is used as human food or in the manu¬ 
facture of sake (rice wine), shochiu (alcohol), viiso (a food 
adjunct), or shoyu (a sauce), is first subjected to the process 
of whitening or cleaning, by which the bran is separated from 
the grain. This is effected sometimes by water power, usually 
however by manual labour. In the latter case the grain is 
placed in a conically shaped wooden mortar sunk in the 
ground, and a heavy wooden hammer supported upon a 
fulcrum is arranged in such a way that, when the workman 
presses down by his body-weight the end of the lever away 
from the mortar and then removes the pressure, the heavy 
end of the lever with the hammer falls by its own weight 
into the mortar deeply entering it and causing the grains to 
rub against one another, whereby the testa and the majority 
of the germs are scraped off. After every 4-5 hours’ pound¬ 
ing the grains are sifted and retransferred into the mortar, 
until after 16-20 hours the cleaning is finished. The pound¬ 
ed mass is separated by sieves and fan mills into three por¬ 
tions, the whitened grain, the broken grain, and the bran. 
According to practical observations, 87-95 parts of whitened 
rice are obtained from 100 parts of hulled grain by volume, 
if the rice is destined for consumption, while for manufacturing 
processes less bran is separated from the grain. I. F. Eijk- 
