26 S. KIKKAWA: 
No. of Length Breadth Product Volume of Quotient of 
varieties of L.xB. 1000 grains L.x B,+vol. 
averaged m.m. m.m. cic; 
Large 94 7866 2517 19.742 18.46 - 7.069 
: Medium 71 72074 : 2.321 16.805 15.52. ZE087 
Slender 
Small f 6981 2137 14.957. 18.68 1.098 
Large 47 7.264 2.980 21.602 20.76 1.041 
Lone {Medium 103 6.539 2.606 17.618 16.54 1.065 
Small 33° 3.566 28.304 12.847 11.95 Sr 
Large 25 5.980 3.146 18.821 18.60 1.012 
Short Medium 44 5.730 
3 
1 
027 16.879 16.40 1.029 
Small 18 5.124 2.8 
83 14,765 13.87 see 
bo SS 
(4) Common coloured and specially coloured. 
The most prevalent colour of the rice grain is white which varies 
from a chalky white as usually seen in glutinous rice to a translucent 
waxy white, common in non-glutinous rice, sometimes with pale yellowish 
or grayish tint. Other colours found in the rice-grains are brownish 
red, whitish brownish red (terra cotta colour of Funk’s standard Dic- 
tionary), purplish-black and pale-green. Brownish red colour is often 
found in non-glutinous rice, whitish brownish red colour sometimes in 
glutinous rice; purplish black colour is not seldom in the glutinous rice 
of tropical Asia. 
The colour of the rice-grain is contained only in the pericarp of the 
grain and may be taken off with the bran, by the process of whitening. 
But the rice-grain has as a rule certain depressed lines lengthwise on its 
body and portions of skin in the lines often remain after the process of 
whitening, and consequently in case of specially coloured rice the remain- 
ing portions of skin may give a specially ugly appearance to the whitened 
rice. ‘To get rid of the colour entirely much labour is required and at the 
same time a considerable percentage of the farinaceous portion of the 
grain should be lost. Thus it is quite right that specially coloured rices 
are considered inferior to the white one. The classification of rice ac- 
cording to their colour of grain is, therefore, of considerable importance. 
