24 
ANAÎ.VSES OF R1CF. GRAIN'. 
I. 
ir. 
III. 
IV. 
V. 
VI. 
VII. 
VIII. 
IX. 
Water . 
13.20 
1350 
i 3 - 5 o 
13-24 
12.96 
13-70 
14.04 
13,43 
14.27 
In’ thk dry matter : 
Crude protein ... 
10.51 
9.41 
9.66 
I 1.12 
IO.4O 
904 
9.84 
9.91 
11.16 
„ fibre 
131 
I.II 
i 32 
0.97 
O.92 
O.90 
1.28 
1.02 
I. IO 
„ fat. 
2.97 
2-34 
247 
2.77 
2.41 
2.29 
2.56 
2.61 
2.25 
Nitrogen-free | 
extract.j 
00 
Co 
CO 
O 
85.S1 
85.12 
83.69 
84.71 
86.31 
84.83 
84.94 
83.90 
Ash . 
1.41 
i -33 
i 43 
i -45 
i 56 
1.46 
1.49 
I - 5 I 
i -59 
Total nitrogen ... 
1.682 
!-SOS 
i -545 
1-763 
1.677 
1-447 
1-572 
1.585 
1.785 
Albuminoid 4 
nitrogen ... / 
1.596 
I -397 
i -437 
1.596 
1-509 
i- 3 lS 
1.406 
i- 5 01 
1.698 
Non-albuminoid | 
nitrogen ... J 
0.086 
0.108 
0.108 
0.167 
0.168 
0.129 
0.169 
0.084 
O 
b 
oc 
**■'1 
„ per cent I 
of total N. ... j 
5 -i 
7 -i 
7.0 
9-5 
10.0 
8.9 
IO.7 
5-3 
4-9 
It is plain from these figures that the commercial value has no 
relation to the chemical composition of the rice, a fact already 
frequently noticed in analyses of other cereal grains. The case is 
different if the same variety is cultivated under similar climatolo¬ 
gical conditions with different manures; then the rule seems to be 
applicable that good grain is comparatively rich in nitrogenous 
substances. 
For the sake of comparison we may quote here a few analyses 
made in the Osaka sanitary laboratory of hulled, not whitened, rice 
from other countries : C VV 
Corea. 
Siam. 
Anam. 
0 ' 
/ 0 
0 
/o 
% 
Water. 
. 13 - 9.3 
I2.64 
12.75 
THE DRY MATTER: 
Crude protein . 
. 9-19 
10.01 
8.75 
,, fibre . 
. 154 
Ï.23 
i -53 
„ fat . 
. 2.49 
2.53 
2.48 
Nitrogen-free extract .. 
. 8503 
84.79 
85-53 
Ash . 
. i -75 
1.44 
1.71 
