2 
WHITENING OP RICE. 
man, who occupied himself with this subject, obtained on a 
trial—the only one ever made, so far as 1 know—the follow¬ 
ing proportions by weight from 100 p. of grain : 
89.42 p. whitened rice, 
8.75 „ bran, 
1.80 „ broken grain, 
0.53 ,, loss. 
Analyses of the rice before and after whitening as well as in 
the boiled state ( mesln ), have been made by Messrs. S. Tsuji- 
oka and M. Saito 1 2 in the Yokohama Public Laboratory. 
Two sorts of rice were there examined, viz. Sek itori (from 
the province of Ise, a superior quality, and Hongoku (from 
the province of Oshiu) an inferior variety. The percentage 
composition was, as follows : — 
Sekitori. 
Hongoku. 
Hulled 
Whitened 
Boiled 
Hulled 
Whitened 
Boiled 
grain. 
grain. 
rice. 
grain. 
grain. 
rice. 
Water. 
13.70 
14.27 
65.00 
13.57 
14.13 
65.00 
Crude protein. 
8.54 
7.66 
2.77 
5.57 
5.56 
2.69 
Fat . 
2.04 
0.58 
0.03 
1.32 
0.55 
0.03 
Crude fibre. 
0.96 
2.66 
1.04 
3.16 
3.96 
1.05 
Starch . 
71.67 
71.16 
27.40 
73.43 
72.37 
27.82 
Dextrin and sugar... 
1.93 
2.21 
2.50 
1.17 
1.98 
2.31 
Ash. 
1.32 
1.23 
0.50 
1.44 
1.32 
0.54 
These figures show that the whitened rice is poorer in 
albuminoids, fat, and ash, than the raw hulled grain, a fact 
already known from the analyses of raw and cleaned speci¬ 
mens of rice taken from different sources. It is, however, 
somewhat striking in the above results that the whitened 
1 Yeisei Shiken Jho, 1886. 
2 Mainichi Sliimbun, 1886, March 6th. 
