WHITENING OF RICE 
products, assuming that 100 parts of dry matter were subject¬ 
ed to the cleaning : 
Whitened 
grain. 
Bran. 
Broken 
grain*). 
Total. 
Loss. 
A. Mino Rice. 
Crude protein. 
7.36 
1.31 
0.16 
8.83 
0.57 
Fat . 
1.30 
1.61 
0.05 
2.96 
0.18 
Crude fibre. 
0.49 
0.68 
0.02 
1.19 
0.20 
Nitrogenfree extract... 
79.37 
3.15 
1.39 
83.91 
0.64 
Ash . 
0.63 
0.74 
0.03 
1.40 
0.12 
li. Echiu Rice. 
Crude protein... 
5.94 
1.24 
0.05 
7.23 
0.75 
Fat . 
0.86 
1.61 
0.01 
2.48 
— 
Crude fibre. 
0.41 
0.82 
0.01 
1.21 
0.59 
Nitrogenfree extract... 
82.39 
2.59 
0.52 
85.50 
1.22 
Ash . 
0.59 
0.96 
0.01 
1.56 
— 
On calculating how much of 100 parts of each organic 
constituent of the original grain appears in each of the b 
products we obtain the following results : 
Whitened 
grain. 
Bran. 
Broken 
grain. 
In the total 
products. 
Loss. 
A. Mino Rice. 
Crude protein. 
78.3 
13.9 
1.7 
93.9 
6.1 
Fat .. . 
41.4 
51.3 
1.6 
94.3 
5.7 
Crude fibre . 
35.2 
49.0 
1.4 
85.6 
14 4 
Nitrogenfree extract. 
93.9 
3.7 
1.7 
99.3 
0.7 
B. Echiu Rice. 
Crude pi-otein . 
74.4 
15.5 
0.6 
90.5 
9.5 
66.3 
35.4 
0.4 
102.1 
Crude fibre . 
22.4 
44.8 
0.6 
67.8 
32.2 
Nitrngenfree extract . 
95.0 
3.0 
0.6 
98.6 
1.4 
C. Average. 
Crude protein. 
76.4 
14.7 
l.l 
92.2 
7.8 
53.9 
43.3 
1.0 
98.2 
1.8 
Crude fibre . 
28.8 
40.9 
1.0 
76 7 
23.3 
Nitrogeufree extract. .. 
94.5 
3.3 
1.2 
99 0 
1.0 
* Assumed to have to composition of the original raw grain. 
