G 
WHITENING OF RICE. 
According to these figures there appear of the total crude 
protein nearly ■§, of the fat t, and of the carbohydrates nearly 
the whole quantity ( 19 / 20 ) in the whitened rice, while in the 
brans almost half of the total fat and fibre of the original 
grain is obtained. The dust lost during the cleaning, amoun¬ 
ting to only 1.85 % of the whole dry matter applied, seems 
to consist chiefly of the fine shin (testa) which is rich in fibre 
and crude protein, but poor in fat. 
Before the whitened rice is cooked for consumption it is 
usually washed, by rubbing it between the hands in cold water 
as long as the water runs off milky. The loss of dry matter 
caused by this operation amounted in the specimen of Echiu 
rice to 5.40% of the wholedry matter. After drying the 
washed grain it had the following percentage composition. 
Moisture.17.59% 
In 100 parts of dry matter : 
Crude protein. 6.25 „ 
Eat. 0.39,, 
Fibre . 0.47 „ 
Nitrogenfree extract ...92.51 ,, 
Ash . 0.38 „ 
Comparing these figures with the whitened grain we find 
that still some crude protein, fat, fibre, and ash had been 
washed away, whence the proportion of carbohydrates was 
relatively increased. The loss is doubtless due to the removal 
of some bran which mechanically adhered to the surface of the 
cleaned rice. 
It remains still to consider the distribution of the principal 
mineral matters over the 3 products obtained by whitening, on 
which subject though we have not made any direct researches, 
we are able to throw some light, by means of analyses of the 
ashes of various specimens of hulled rice and brans. Japanese 
rice appears to be very poor in mineral substances, containing 
on an average of 12 analyses made in our laboratory, only 
1.15% of pure ash; and the whitened grain is, of course, still 
poorer, its contents amounting only to 0.5%. In the ash of 
