4 
WHITENING OP RICE. 
Mino Rice. 
Eehiu Rice. 
Average. 
Whitened grain .. 
.... 89.16 
90.19 
89.68 
Bran . 
.... 7.48 
7.22 
7.35 
Broken grain . 
.... 1.65 
0.60 
1.12 
Total . 
.... 98.29 
98.01 
98.15 
Loss.. 
.... 1.71 
1.99 
1.85 
The percentage composition of these products was found 
to be as follows : 
Mino Rice. 
Eehiu Rice. 
Raw 
Whitened 
Raw 
Whitened 
Grain, 
Grain. 
Bran. 
Grain. 
Grain. 
Bran. 
Water. 
13.42 
15.21 
12.09 
13.65 
15.27 
13.01 
In the dry matter : 
Crude protein. 
9.40 
8.25 
17.46 
7.98 
6.59 
17.15 
Pat. 
3.14 
1.46 
21.48 
2.43 
0.95 
22.36 
Crude fibre. 
1.39 
0.56 
9.11 
1.83 
0.46 
11.29 
Starch. 
) 
(22.88 
84.61 
89.79 
27.43 
Dextrin and glucose. 
>84.55 
89.02 
} 13.62 
) 
) 
) 
Other nitrogenfreo subst. 
J 
(. 5.58 
( 2.11 
( 1.56 
( 8.41 
Mineral matters. 
1.52 
0.71 
9.87 
1.04 
0.65 
13.36 
Total nitrogen . 
1.504 
1.320 
2.797 
1.277 
1.053 
2.744 
Albuminoid ,, . 
1.461 
1.290 
2.609 
— 
— 
— 
Non-albuminoid ,, . 
0.053 
0.030 
0.185 
— 
— 
— 
In spite of the small proportion of bran that is removed 
by the cleaning the composition of the grain is materially 
altered by the process, becoming relatively poorer in all 
ingredients save carbohydrates, which show an increase of 
4-5% in the dry matter of the product. The bran, on the other 
hand, chiefly consisting of the testa and embryo, the tissues 
of which are extremely rich in albuminoids and fat, contains 
of every ingredient, carbohydrates excepted, relatively far 
more than the original rice. It results, moreover, from the 
above analyses that the composition of the whitened grain is 
dependent to some extent on that of the original rice. The 
poorer the hulled grain is in albuminoids and fat, the less is 
also found in the whitened product. 
The following figures illustrate the quantitative distribu¬ 
tion of the components of the original grain over the 
