TEXAS AGRICULTURAL EXPERIMENT STATION BULLETIN NO. I91 JUNE, 1916 DIVISION OF CHEMISTRY The Composition of Rice and Its By-Products POSTOFFIOE: _ COLLEGE STATION, BRAZO-S COUNTY, TEXAS. AUSTIN, TEXAS: VON BOECKMANN-JONES co., PRINTERS, 1916. [Blank Page in Original Bulletin] 251-716-20m TEXAS AGRICULTURAL EXPERIMENT STATION BULLETIN NO. 191 JUNE, 1916 DIVISION OF CHEMISTRY ' The Composition of Rice and Its By-Products BY G. S. FRAPS, Ph. D., CHEMIST IN CHARGE; STATE CHEMIST POSTOFFICE: COLLEGE STATION, BRAZOS COUNTY, TEXAS ,_ AUSTI, TEXAS VON BOECKli/IANN-JONES c0., AGRICULTURAL AND MECHANICAL COLLEGE OF TEXAS ' W. B. BIYZELL, A. M. D. C. L., President TEXAS AGRICULTURAL EXPERIMENT STATION BOARD OF DIRECTORS JOHN I. GUION, President, Ballinger ..................... .. L. J. HART, Vice-President, San Antonio... E. H. AsTIN, Bryan. .................................... .. J. S. WILLIAMS, Paris ............................ .. T. E. BATTLE, Marlin ............................. .. W. C. BHEIHAM, Bartlett .......................... .. J. F. KIJEENA, Fayetteville ........................ .. 2115A. MILLER, JR., Amarillo .................... .. L. J. HART, Chairman DAvInsoN, Cuero. .......................................... .. MAIN STATION COMMITTEE J. S. WILLiAMs ............. ..Term expires 1919 .... ..Term expires 1919 ------------ -- ...Term expires 1919 ..Term expires 1917 Term expires 1917 ...Term expires 1917 ...Term expires 1921 .... ..Term expires 1921 ................................................... ..Term expires 1921 W. A. MILLER, JR. GOVERNING BOARD, STATE SUBSTATIONS P. L. DowNs, President, Temple ............................ .. CHARLES RQGIN, Vice-Preside it, Austin W. P. HOBBY, Beaumont ........... .. J. E. Booo-ScoTT, Coleman ............ .. ADRIINISTRATION _ B. YOONOBLOOD, M. S.,_Director A. B. CoNNER, B. S., _V_ice Director CHAS. A. FELRER, Chie; Clerk A. S. \VARE, Secretary DIVISION 0F VETERINARY SCIENCE RI. FRANcIs, D. V , Veterinarian in Charge _ _ H. SCHMIDT, D. V. M., Veterinarian DIVISION OF CHEAIISTRY G. S. FRAPS, Ph. D., Chemist in Charge; Stale Chemist _ _ B. H. BIDGELL, B. S., Assistant Chemist \V. T. I’. SPROTT, B. S., Assistant Chemist II LEBEsoN, 1\’ . S., Assistant Chemist DIVISION OF HORTICULTURE H. NEss, M. S., Horticulturist in Charge W. S. IIOTCHKISS, Horticulturist DIVISION 0F ANIMAL HUSBANDRY J. C. BuRNs, B. S.,_Animal Husbandman, Feeding Investigations _ J. NI. JONEs, A. M., _Animal Hustandman, Breeding Investigations DIVISION OF ENTOMOLOGY _ _ F. B. PADDOCK, B. S. Entomologist in Charge; Slate Entomologist _ , O. K. COURTNEY, B. S., Assistant Ento- mologist County Apiary Inspectors R. C. Abernathy, Ladonia; William Atch- ley, Mathis; J. W. E. Basham, Barstow; Victor Boeer, Jourdanton; T. W. Burle- son, Waxahachie; W. C. Collier, Goliad; E. NV. Cothran, Roxton", G. F. Davidson, Pleasanton; John Donegan, Seguin; Geo. J.Elam, Marlin; A. R. Graham, Mi- lano; H. Grossenbacher, San Antonio; J. B. King, Balesville; N. G. LeGear, Waco; R. A. Little, Pearsall; H. L. Mo- field, Hondo; M. C. Stearns, Brady; S. H. Stephens, Uvalde; M. B. Tally, Vic- toria; Jas. \V. 'l‘ra_vlor, Euloe; B. E. Watson, Heidenheimer; \V. II. \Vhite, Greenville. DIVISION 0F AGRONOMY A. B. CONNER, B. S., Agronomist in Charge A. H. LEIDIGH, B. S., Agronomist Louis WERMELsRIRcIIEN, B. S., Agronomist DIVISION OF PLANT PATHOLOGY AND‘ PHYSIOLOGY J. J. TAuBENIIAUs, Ph. D., Plant Patholo- gist and Physiologist in Charge “*DIVISION OF FARM MANAGEMENT REX E. WILLARD, M. S., Farm Manage- ment Expert in Charge .................................................... ..Term expires 1919 ...Term expires 1917 "..Term expires 1917 .. '.'.'.'.................IIIIIIIIITQIIIIIIIII ........ ..Term expires 1921 STATION STAFF* DIVISION OF POULTRY HUSBANDARY R. N. HARVEY, B. S., Poultryman in Charge DIVISION OF FORESTRY J. H. FosTER, M. F., Forester in Charge.‘ Slate Forester DIVISION OF PLANT BREEDING E. P. IIUMBERT, Ph. D., Plant Breeder in Charge DIVISION OF FEED CONTROL SERVICE JAMEs SuLLIvAN, EJCCUIIIJC Secretary J. H. ROGERS, Inspector \V. H. WOOD, Inspector T. II. WOLTERs, Inspector S. D. PEARcE, Inspector W. M. VVICKES, Inspector T. B. REESE, Inspector SUBSTATION NO. I: Beeville, Bee County E. E. BINFORD, B. S., Superintendent SUBSTATION NO. 2: Troup, Smith County W. S. IIOTCHKISS, Superintendent SUBSTATION NO. 3: Angleton, Brazoria County N. E. VVINTERS, B. S., Superintendent SUBSTATION NO. 4: Beaumont, Jefferson County - H. II. LAUDE, B. S., Superintendent SUB%TATION NO. 5: Temple, Bell County . T . KILLouoII, B. S., Acting Superinten- dent SUBSTATION NO. 6, Denton, Denton County V. L. CORY, B. S., Superintendent SUBSTATION NO. 7: Spur, Dickens County R. E. DICKSON, B. S., Superintendent SUBSTATION NO. 8: Lubbock, Lubbock County R. E. KARPER, B. S., Superintendent SUBSTATION NO. 9, Pecos, Reeves County J. W. JACKSON, B. S., Superintendent SUBSTATION NO. 10: (Feeding and Breeding Substation), College Station, Brazos County T. M. REDDELL, Superintendent G. F. JORDAN, B. S., Scientific Assistant SUBSTATION NO. ll: Nacogdoches, Nacog- doches County G. T. McNEss, Superintendent **SUBSTATION NO. 12: Chillicothe, Harde- man County R. W. EDWARDS, B. S., Svperintendenl CLERICAL ASSISTANTS J. M. SCHAEDEL, Stenographer DAISY LEE, Registration Clerk W. F. CHRISTIAN, Stenographer ELIZABETH WALKER, Stenographer J. L. COTTINOIIAM, Stenographer *As of June 1, 1916. E. E. KILRORN, Stenographer M. P. HOLLEMAN, JR., Stenographer C. L. DURsT, Mailing Clerk WILLIE J oIINsoN, Tao Clerk **In cooperation with United States Department of Agriculture CONTENTS. PAGF Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 5 Statistics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 5 Varieties of Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 5 Milling of Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 6 Quantity of Output . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 9 Composition at Different Stages of Milling . . . . . . . . . . . . . . . . . . . .. 10 Food Value of Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 16 i Vitamines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 18 Polished Rice vs. Brown Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 19 Rice By-products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 19 Chicken Feed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2O Stone Bran . . . . . . . . . . . . . . . . . . . . . . . ..§ . . . . . . . . . . . . . . . . .. 2O - Chits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 23 Huller Bran . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Cone Bran . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. v . . . . . . . . . . . . . 25 Hulls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Rice Bran . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 27 Composition of Rice Bran . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 28 Hulls in Rice Bran . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 29 Rice Polish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 30 Feeding Value of Bran and Polish . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Extraction of Fat from Rice Bran . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 36 Mineral Constituents of By-products . . . . . . . . . . . . . . . . . . . . . . . . . .. 36 Sugars and Pentosans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 37 Dust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 37 Miscellaneous . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 37 Rice Hull Ashes . . . . . . .§ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 38 Acknowledgment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Summary and Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 [Blank Page in Original Bulletin] THE COMPOSITION OF RICE AND ITS BY-PRODUCTS. BY G. S. FRAPS, PH. D._, OHEMIST IN CHARGE; STATE OHEMIST. This bulletin deals with the composition of rice, and particularly with rice by-products. It contains analyses of the various intermedi- ate products secured in milling, together with a discussion of the com- position, food, and feeding value of rice and rice by-products. STATISTICS. The rice industry in Texas in 1895 occupied about 2000 acres,‘ in 1905 it hadrgrown to about 125,000 acres. In 1915 the Texas indus- try occupied 260,000 acres. The- acreage was 802,600 for the United States in 1915. Texas produced in 1915 over one-fourth of the rice grown in the United States. In 1913, 1914, and 1915, Texas pro- duced over one-third of the United States’ rice crop. Rice statistics are shown in Table 1, as given in the Monthly Crop Reporter of the TABLE 1. RICE STATISTICS FROM MONTHLY CROP REPORTER, DECEMBER, 19,15 1915 1914 1913 Total acreage United States . . . . . . . . . . . . . . . . . . . . . 802,600 693,530 i 827,100 Louisiana acreage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 401,000 336,500 405,500 Texas acreage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 260,000 239,700 303,000 Yield, bu. per acre, Louisiana . . . . . . . . . . . . . . . . . . . 30.5 33.8 32.0 Yield, bu. per acre, Texas . . . . . . . . . . . . . . . . . . . . . . . 34.2 32.1 29.0 Total production, bu., United States . . . . . . . . . . . . . . 28,947,000 23,649,000 25,774,000 Total production, bu., Texas . . . . . . . . . . . . . . . . . . . . . 7,930,000 8, ,000 9,696,000 Total production, bu., Louisiana . . . . . . . . . . . . . . . . . 13,714,000 10,802,000 11 ,760,000 United States Department of Agriculture for December, 1915. It is to be noted that, while the yield per acre in Texas has decreased, the yield in Louisiana has increased during these three years. The year 1914 was a bad rice year. - VARIETIES OF RICE. The three principal varieties of rice grown in Texas are: Honduras, Japan, and Blue Rose. The Honduras variety of rice‘ has a long slender grain and is more easily broken in milling than the other varieties. It also sells for a somewhat higher price, as its appearance is preferred. The yields are not as large as those of the Japan or the Blue Rose variety. A ' _ The Japan variety has a short rounded grain and does not break up so easily in milling as the’ Honduras variety. It also produces heavier yields‘ per acre. ’ The Blue Rose variety is intermediate between the Honduras and 6 TEXAs AGRICULTURAL EXPERIMENT STATION. the Japan variety. It has a somewhat longer grain than the Japan, although not as long as the Honduras. It does not break up as easily in milling as the Honduras. The Blue Rose variety hasionly been grown extensively within the last few years, but in 1915 in some lo- calities of Texas, it occupied 8O per cent. of the acreage. Some lots of the Blue Rose variety are much harder and more flinty than the Japan or Honduras variety. Red rice is a wild variety of rice. Its presence is not desired on account of the red color of the outside of the grain, which cannot be entirely removed in milling. THE MILLING OF RICE. Rice is covered with a hard, somewhat flinty, husk. The grains in- side of the husk are generally brown, and the rice with the husk re- movgd is usually termed brown rice. Some grains have a greenish color; such grains are not fully ripe. A greater or less quantity of the greenish grains is present in nearly every lot. Red rice, when present, is shown by the red color of the grain. As the rcd bran is not entirely removed in milling, the presence of more than a few grains of red rice injures the color of the finished product and decreases its commercial value. The rough rice is also accompanied by trash, weed seed, and other impurities. » ~ The object of rice milling is to remove the impurities, the husk, and also the colored outer epidermis of the rice grain, so as to give the rice the bright color and themore pleasing appearance demanded by the consumer. Milled rice has also better cooking qualities. Rice is sold in bags which contain approximately 162 pounds of rough rice, and is generally stored in the bags until it is ready to be milled. Different lots are stored separately and milled separately. The following is an outline of ricc milling. Practically every mill is different from every other in some respect. Purifying Rice.—Rough rice, or paddy rice, as it is known, is puri- fied bymeans of a series of fiat vibrating screens, to which air suc- tion is applied by fans. The rice goes through the coarse screens, and the coarser impurities tail over. The weed seed and finer impurities fall through the finer screens and the rough rice tails over. In pass- ing through the air suction space, the light rice and chaff is lifted out of the rough rice and is dropped in a separate compartment. The air then goes through a dust collector, which removes the dust before the air is discharged. _ Other machines are also used in cleaning the rough rice, such as a rotating hollow cylinder through which the rice is carried, and through which a blast of air is passed. This has the effect of drying the rice as well as removing the dust. Rice clippers are sometimes used for the purpose of cutting off short particles of straw adhering to the rough rice, so that the rice may be more easily purified on the screens. Rotating cylinders containing indentations or perforations of various sizes are sometimes used for the purpose of lifting impurities such as weed seed out of the rice, or for lifting the rice out of the impurities, as the case may be. These cylinders are similar to those used for the purification of wheat before it is manufactured into flour. THE COMPOSITION or Bron AND ITs BEE-PRODUCTS. 7 Sii0nes.—The purified paddy rice goes next to the stones. These consist of a pair of grooved stones, somewhat like mill stones, the lower one fixed and the upper one revolving. The motion of the stones whirls the rice on the end and the rotation of the stones grinds off the tips, thereby allowing the rice to escape from the hulls or chaff. In order to avoid breaking the gra.in, the rice must be touched by the stones as lightly as possible, and the stone must be adjusted for the different kinds of rice. The use of a rice grader to separate rice of different sizes aids in milling Without breaking. The first stones only remove the husk of a portion of the rice. The remainder of the paddy rice is separated and removed by another set of stones. The great problem. of the rice miller is to remove the husk and the bran without breaking the grain. Stone Bra-n ReeZ.——The mixture of brown rice, paddy rice, and rice hulls from the stones, goes to the stone bran reel, which is a hollow rotating cylinder covered with screen wire, usually 13x13 wire, .028 gauge at the head of the reel; while behind this is _a section of chit Wire screen, usually 8x8, No. 1'7 wire. The finer wire takes out finely broken rice, rice germs, and finely broken hulls. This is termed stone bran. The material which goes through the chit wire is termed “chits,” and consists of a. mixture of broken rice and rice hulls. The quantity of rice hulls present depends upon the length of the rotating surface and the speed with which the mixture passes through the reel. The material towards the head of the chit wire may be almost entirely broken rice and towards the end it may be entirely hulls or chaff. A double screw conveyor with wooden valves at the base of the stone bran reel permits the products which go through the reel to be con- veyed as desired. The stone bran is mixed with huller bran; the chits rich in rice go to the huller, while the hulls or by-products rich in hulls go to the hull house. Sometimes the hulls are removed by a subsequent air current. The object of the stone bran reel is to remove the broken rice and the fine material of feeding value before the mixture goes to the fans. The fans would lift out this light material if it were not previously removed, and it would then pass in with the less valuable hulls or chaff. All rice mills do not use reels for separating the stone bran; some use air currents. _ From the stone bran reel, the product goes to the fans. The chaff or hulls go to the conveyor leading to the hull house. In some cases, the hulls go direct to the furnace room. Paddy Machine-The mixture of brown rice and paddy rice goes to the paddy machines. These separate the brown rice from the rough or paddy rice. The brown rice goes to the hullers. The rough rice from the paddy machine goes to a separate pair of stones. These can be set somewhat closer than the first pair of stones without danger of breaking so much rice. The product from this pair of stones goes into the stone bran reel with the products from the other stones. The rough rice continues to be separated in the paddy machine until it is finally all milled free of husk. HuZZing.——This term is a misnomer, as it is the bran that is re- moved in this process, not the hulls. The hullers consist of tapering, 8 Texas rXGRICULTURAL EXPERIMENT STATION. grooved cylinders revolving xvithin an iron case, which rub the grains of rice against one another and against the walls of the outer case. '_'l‘he adjustment may be varied, according to the size of the rice. The action of the rice huller is to remove some of the outer coating of the rice or bran, and the germ. Too vigorous action will result in con- siderable breakage of the rice. The huller blades must be set to suit the variety of rice scoured. The products of the scouring, together with some broken rice, fall through slits inch wide by F; inch long or 4/64 inch wide by +§~ inch long, in iron plate in the bottom of the huller. The mixture of broken rice and huller bran is conveyed to a reel, having‘ meshes 14x14, .028 xvire. The huller bran is mixed with the stone bran and the product is known as rice bran. The broken rice from the huller bran reel goes to the second huller, or to the cone, if such is used. A small amount of rice bran adheres to the rice coming from the hullers and this may be removed in another reel. The rice then goes either to the second hullers, or to the pearling cones. In some mills three hullers are used and no cones. 1n other mills two hullers and no cones are used. The mixture of broken rice and hulls separated from the other ma- terial in the stone bran reel also goes to the hullers for milling. In some mills it is distributed into all the first hullers, or half of the first hullers, and in other cases it is milled in a separate huller. The latter practice is probably the best milling method, as the separate huller can be adjusted more closely to suit the broken rice being milled. Pearling C0nes.—The pearling cones consist of the frustum of a cone covered with a. composition stone. This is surrounded by a wire screen, 12x14 or 14x14 mesh. The rice is rubbed between the stone and the wire screen and some of the finely divided product passed through the screen. The thorough rubbing removes a considerable por- tion of the outer covering of the rice and gives it a better appearance. Tire cone meal, which is the name given to the by-product of this ma- chine, is sometimes sold separately, and sometimes it is mixed with the polish or sold separately as rice polish. The cone, however, takes the place of the second break huller, and cone meal is properly a por- tion of the rice bran. It is not rice polish. B1'1¢.s72es.—-'.l‘l'1e brush is the last scouring machine. It consists of an upright cylindrical frame work covered with hide or skin, and re- volving rapidly inside of a covering consisting of a close mesh wire screen, 12x14§ mesh of and .041 wire. The rice is rubbed up against the outer screen by means of the rapidly revolving cylindrical frame work, and the thin outer covering of the rice is rubbed off. This is forced through the surrounding screen and is known as rice polish. Grading.—After passing through these brushes, the rice goes to a reel which removes the brewer’s rice. The wire used is usually for one-third of the reel 10 by 10 mesh, the second third 9 by 9 mesh, and the last third 8 by 8 mesh, all of .032 wire. If the rice- is not to be coated, it is then passed into the grading machine, which divides it into the several grades of rice, consisting of the entire grain, the second head, and the screenings. The grader usually consists of a number of vibrating screens carrying perforated metal with holes vary- THE COMPOSITION or B1012 AND Irs BY-PBODUCTS. 9 ‘ing from 11/64 to 11/1728 of an inch in diameter. The grades are made according to the kind of rice. The fancy head and second head are usually combined in case of Japan or Blue Rose rice. If the rice is to be coated, it is passed through a revolving cylinder, into WlLlCh a small. amount of glucose and talc is fed. The cylinder may’ be heated by steam in cold Weather. The object of this coating‘ is to give the rice a high polish. The average quantity of coating material used consists of .20 per cent. glucose and .0’? per cent. talc, according to Bulletin No. 330 of the United States Department of Agriculture. The fact that such coating is used must be printed on the label attached to the sack or package when it enters into inter- state commerce. TABLE 2. PRODUCTS FROM RICE MILLING, REPORTED BY VARIOUS MILLS \ , _ Spreen- Brew- Loss 2 Hulls. Bran. Polish. Fancy Second ings, e_rs' and rice. rice. rice. rice. dirt. Mill 1, 1914 . . . . . . . . . . .. 36 12 5 52 27 16 1O 4 Mill2,1914 . . . . . . . . . . .. 28 19 5 . . . . . . . . . . . . . . . . . . . . . . . . . . .. 4 Mill 3, 1914 . . . . . . . . . . .. 31 15 5 . . . . . . . . . . . . . . . . . . . . . . . . . . .. 9 Mill 4, 1914 . . . . . . . . . . .. 34 16 6 55 20 15 10 3 Average . . . . . . . . . . . ., 32 16 5 53 24 16 10 5 Japan,1914............. 32 12 3 93 . . . . . .. 12 5 5 Japan.l9l4............. 27 19 6 100 . . . . . .. 7 5 . . . . . .. Japan,1914............. 30 14 4 90 . . . . . .. 15 4 5 Japan, 1915 . . . . . . . . . . . . . . . . . . .. 11 4 98 5 6 . . . . . .. Japan, 1915 . . . . . . . . . . .. 28 12 3 96 . . . . . .. 12 6 5 Japan, 1915 . . . . . . . . . . . . . . . . . .. 15 5 98 0 6 5 . . . . . .. Japan, 191 . . . . . . . . . . . . . . .. 14 4 96 . . . . . .. 10- 4 3 Japan, 1915. . .4 . . . . . . . .. 28 14 5 80 5 5 4 . . . . . .. Japan, 1915 . . . . . . . . . . . . . . . . . .. 14 5 98 . . . . . . . . . . . . .. 4 . . . . . . . Japan, 1915 . . . . . . . . . . . . . . . . . .. 13 6 98 . . . . . .. 6 4 . . . . . .. Average . . . . . . . . . . .. 29 14 5 95 5 9 5 Honduras, 1914 . . . . . . . . . 4O 15 4 54 22 15 5 Honduras, 1914 . . . . . . . .. 27 19 6 60 1O 26 6 . . . . . .. Honduras, 1915 . . . . . . . . . 35 15 5 56 18 20 5 Honduras, 1915 . . . . . . . . . . . . . . .. 15 5 64 13 16 8 . . . . . .. Honduras, 1915 . . . . . . . . . . . . . . .. 12 4 65 23 lO 8 . . . . . .. Honduras, 1915 . . . . . . . . . 30 16 6 65 28 2O 7 3 Honduras, 1915 . . . . . . . . . . . . . . .. 15 5 6O . . . . . . . . . . . . .. 7 . . . . . .. Honduras, 1915 . . . . . . . . . 36 14 3 6O 9 3O 5 o Honduras, 1915 . . . . . . . . . . . . . . . . 16 5 6O 25 15 4 . . . . . . . Honduras, 1915 . . . . . . . . . . . . . . .. 14 6 60 2O 12 1O . . . . . .. Average . . . . . . . . . . . . 34 15 5 6O 19 18 7 5 Blue Rose, 1915 . . . . . . . .J . . . . . ..‘ 15 5 88 . . . . . .. 12 5 . . . . . .. Blue Rose, 1915 . . . . . . . .. 28 14 5 95 6 4 3 . . . . . .. Blue Rose, 1915 . . . . . . . . . . . . . . .. 12 5 93 O 4 4 . . . . . .. Blue Bose, 1915 . . . . . . . .. 30 13 3 95 4 8 4 5 Blue Rose, 1915 . . . . . . . . . . . . . . . .. 15 4 97 0 1O 3 . . . . . .. Blue Bose, 1915 . . . . . . . ..‘~ . . . . . .. lO 4 94 0 8 5 . . . . . .. Blue Rose, 1915 . . . . . . . . .1 . . . . . .. 11, 4 86 O 17 , 7 . . . . . .. Average . . . . . . . . . . . . 29 13 4‘ 93, 5 9 4 5 Honduras. Bul. 330, U. S. I D. A . . . . . . . . . . . . .. 33 22 6i 59‘ 19 15 8 . . . . . .. Japan, Bul. 330, U. S. D. l , A . . . . . . . . . . . . . . . . . .. 30 2O 6; 96 . . . . . .. 5 5 . . . . . .. (Honduras) 'l'exas Bu]. 7.‘? 32 20 6‘. 62 23 1O 5 3.4 sal 21 6i 72l 21 1o o 3.4 QUANTITY OF OUTPUT. The quantity of output depends upon the method of milling and also upon the quality of rice. Some lots of rice break up to a much greater extent than others. The quantity of the different grades of cleaned rice is therefore very variable. Table No. 2 shows the average quan- 10 TEXAS AGRICULTURAL EXPERIMENT STATION. tity of the diflierent by-products as reported to the writer by a number of rice millers during the years given. The table also gives the yield as given in Bulletin No. 330 of the United States Department of Agri- culture. It is noted that there is considerable difference in the quan- tity of rice bran reported. THE COMPOSITION OF RICE AT THE DIFFERENT STAGES OF MILLING. The samples analyzed were collected from a number of Texas mills at various times. Table No. 3 shows the average composition of rice TABLE 3. AVERAGE COMPOSITION OF RICE AT DIFFERENT STAGES OF MILLING. l . s" a l p?» g E “:4 i l "5 5 if E 5 i: l a 1 i > 3 s '5 g g g . 3 i 5< 2 s a s» ~ .== s s. 1 Z c. c: u y Z 5 E 3 .3; <6 5 - - . ‘>2’ E =23’ 2 g ‘vanety. a o ‘-< $016 . 4: "' '5 F‘ 0 0:3 513 E O Q 0 "U +1 - 4i 1 o f E E5 a: i 3 5 1 t 53 m u z B <1 E. 9587116666166...» . . . . . . . . . . . . . . . . . . .. 7.89 1.81 8.69 64.45 12 62 5.04 . . . . .. 96001166611126 . . . . . . . . . . . . . . . . . . . . . . . .. 8.85 140 10.10 60.95 18 59 5.61 4.24 9821 116111111166 . . . . . . . . . . . . . . . . . . . . . . . .. 8.79 2.07 8.24 65.80 10 71 4.89 . . . . .. 9848 11611611166 . . . . . . . . . . . . . . . . . . . . . . . .. 8.69 1.89 9.52 68.86 11 18 5.86 . . . . .. 99001166611126 . . . . . . . . . . . . . . . . . . . . . . . .. 8.95 1.64 9.51 62.90 1218 4.82 . . . . .. 96201816618666 . . . . . . . . . . . . . . . . . . . . . . . .. 8.11 1.96 8.81 66.04 1128 4.80 . . . . .. 9858181116R666 . . . . . . . . . . . . . . . . . . . . . . . .. 7.28 1.99 9.14 65.58 1125 4.86 . . . . .. 9882166611 . . . . . . . . . . . . . . . . . . . . . . . . . . .. 7.44 2.05 6.99 66.41 12 71 4.40 . . . . .. 9645 12611216616’... . . . . . . . . . . . . . . . . . .. 7.85 1.89 9.48 64.72 9 64 6.42 . . . . .. 111161626 . . . . . . . . . . . . . . . . . . . . .. 8.09‘ 1.80‘ 8.89 64.52 1168 5 02 . . . . .. TABLE 4. (0611111111611) BROWN RICE (FROM STONES). d . . . ‘a . *5 $5 Pr: .2 ‘c; Vanety. I c‘ 11> “- @111 . .0 s6 . -- u) w“ '~ 5 o 1 3 53 1:: S‘; 3 —' g g 6 5 5 :0 =6 g 8 .2 y El m u z B < E 8.2811 2611311166 . . . . . . . . . . . . . . . . . . . . . . .. 3.2g 2.3g 1 (l): 38.52 12 5i {g2 15 I1 UTSS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 9478 113111111166 . . . . . . . . . . . . . . . . . . . . . . .. 10.48 1.69 1 05 71.89 14 41 1.08 12 33g g611g11166 . . . . . . . . . . . . . . . . . . . . . . .. 3.55 1.3 g8 g2 1.9g .05 O11 ra . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . .. ggéggmnggra: . . . . . . . . . . . . . . . . . . . . . . .. 3.512 5&1) 1 (l); 5g .g27;....1.5 66666336352213:iiiiiii;:::::::::: 16:66 2:64 1:26 16:16 1166 1:16 :26 11206 116111111166 . . . . . . . . . . . . . . . . . . . . . . .. 8.56 1.88 0 97 76.74 10 87 0.98 0.18 9621 B1116 R666 . . . . . . . . . . . . . . . . . . . . . . .. 9.61 2.01 1.05 74.28 12 08 .97 . . . . .. 9854 B1116 R666 . . . . . . . . . . . . . . . . . . . . . . .. 7.90 2.19 97 75.90 12 04 1.00 . . . . .. 11198181116 R666 . . . . . . . . . . . . . . . . . . . . . . .. 8.56 2.88 1 51 75.89 10 55 1.16 0.28 9890166611 . . . . . . . . . . . . . . . . . . . . . . . . . .. 7.96 1.78 78 75.72 12 78 1.08 0.18 991812616111 . . . . . . . . . . . . . . . . . . . . . . . . . .. 8.22 $.91 12g 1g F16 1.23 .52 9688 Re , arg ly . . . . . . . . . . . . . . . . . . . . .. 9.48 .56 . . . 9917 R611.1.1111;§1y . . . . . . . . . . . . . . . . . . . . .. 9.82 2.14 1 06 74.21 12 14 1.18 .15 111761666 . . . . . . . . . . . . . . . . . . . .. 9.18 2.00 1 08 74.58 12 16 1.10 1 12 TEXAS AGRICULTURAL Iixmnnnzxr 81-11103‘. 14131.1: 4. 1061161111611.) 111cm FROM 111111.611. 2 1 . 1 . w Q ’ . s - 1 1 F. 1 ~ 1 . >< -1 ._ ‘éj 1 Yarlety. 1 E o ‘g gag h, .5 9 '1 B 6 "9 8*; 3 - T? f; \ 1 2 +3 E :9 g i 2 .1 1 n. u: u z <1 c 1 95971161111111116 . . . . . . . . . . . . . . . . . . . . . . II‘ 7.55 78 63 78.60 11.85 .59 ' 03 96091166611166 . . . . . . . . . . . . . . . . . . . . . . .1 9.19 34 .46 74.86 14.51 .64 . . . . .. 948011111111111116 . . . . . . . . . . . . . . . . . . . . . . ..' 9.70 61 .47 74.12 14.63 .47 10 98291161111111116 . . . . . . . . . . . . . . . . .. 9.44 .94 .62 75.17 13.22 .61 . . . . .. 98471161111111116 . . . . . . . . . . . . . . . . .. 10.44 .85 .62 74.98 12.59 .52 . . . . .. 990111611111111116 . . . . . . . . . . . . . . . . .. ...110.19 1.10 .53 73.81 13.18 1.19 . . . . .. 96163111612666 . . . . . . . . . . . . . . . . .. 8.45 1.36 .71 77.09 11.58 .80 . . . . .. 9855131116 12666 . . . . . . . . . . . . . . . . .. 7.60 1.58 .65 77.28 12.12 .77 .10 99193111612666 . . . . . . . . . . . . . . . . . .. 6.80 .75 .28 79.62 11.99 .56 .08 9885111111111 . . . . . . . . . . . . . . . . . . . . . . . . . .1 7.75 .88 .58 77.26 12.81 .72 .15 963912611 . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 9.09 1.09 .58 77.79 10.73 .72 . . . . .. Average . . . . . . . . . . . . . . . . . . . 8.75 .93 .56 76.41 12.66 .69 .09 TABLE 4. 1061111111611.) RICE FROM SECOND BREAK 111111.116. 1 d *4 =1 .=' E 1 55 2' E . 6 '- - . ‘>2’ '9 =2,‘ 2 3 Vanety. q o ‘-~ %16 _ ,9, i‘; L? 5 % 911 ‘=1 . E Q 6 4: :1 3% *5 .1: S’, .0 1.. -= 1-1 --~ .4 m i 3 :1. 111 u z :5 <1 _ 9589 Honduras . . . . . . . . . . . . . . . . . . . . . . .. 7.81 .66 .44 77.51 13.07 .51 01 98951161111111116 . . . . . . . . . . . . . . . . . . . . . . .. 10.23 .82 .62 75.32 12.41 .60 . . . . .. 9619 Blue Rose . . . . . . . . . . . . . . . . . . . . . . .. 9.25 .83 .51 77.58 11.20 .63 16 1x11611166 . . . . . . . . . . . . . . . . . . . .. 9.10 .77 52 76.80 12.23 .58 .09 Rice From Pearling Cone. arlety. 95881161111111116 . . . . . . . . . . . . . . . . . . . . . . .. 7.69 .65 .40 78.02 12.74 .50 .04 94851161111111116 . . . . . . . . . . . . . . . . . . . . . . .. 10.00 .40 .39 75.19 13.68 .34 . . . . .. 9825 Honduras . . . . . . . . . . . . . . . . . . . . . . .. 9.49 .69 .42 76.14 12.71 .55 .16 9840 Honduras . . . . . . . . . . . . . . . . . . . . . . .. 9.66 .53 .37 76.96 12.13_ .35 . . . . .. 99051161111111116 . . . . . . . . . . . . . . . . . . . . . . .. 10.24 .47 .49 75.86 12.39 .55 . . . . .. 9856 13111612666 . . . . . . . . . . . . . . . . . . . . . . .. 7.00 .70 .58 78.27 12.89 .60 .14 9875111111111 . . . . . . . . . . . . . . . . . . . . . . . . . .. 7.93 .61 .41 77.29 13.13 .63 .16 1x11611166 . . . . . . . . . . . . . . . . . . . KI‘ 8.86 .58 .47 76.78 12.81 .50 .13 Rice From Brushes. 1 Variety. ' 94821161111111116 . . . . . . . . . . . . . . . . . . . . . . 9.69 .16 .52 75.23 14.12 .28 .06 98381161111111116 . . . . . . . . . . . . . . . . . . . . . . 10.25 .78 .29 76.19 12.05 .44 . . . . .. 989711111111111116 . . . . . . . . . . . . . . . . . . . . . . .. 9.95 .51 .27 75.97 12.96 .34 . . . . .. 9863 B1116 12666 . . . . . . . . . . . . . . . . . . . . . 7.26 .40 .36 79.16 12.50 .32 .06 9881111111111 . . . . . . . . . . . . . . . . . . . . . . . . . ‘l1 7.75 .45 .32 77.72 13.28 .48 .18 1x11611166 . . . . . . . . . . . . . . . . . . . 8.98 .46 .35 76.86 12.98 .37 .10 THE COMPOSITION 0F RICE .131) lTs Bxf-Pnontcirs. 1.5 TABLE 4. (Continuedd HEAD RICE OR FANCY RICE. z a 1 l l 1 ‘ ‘ 1+ l v. a _:' S r“ Q e. ~ *2 Variety. l _-_' ‘l Z5 l ‘i: 55 1 . T; g '5 g; 1 .3 o2‘: r s _ E é‘ . L? l s 1 2 J E E l 3? a 3 .1 l :2 l . u 1 Z y 4’ < E i 9598 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 944i 78 40 76.07 12.37 .94 . . . . . . 9486 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9.97 25 39 75.11 13.84 .44 13 9824 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 8.94 27 35 77.00 13.14 .30 . . . . . . 9833 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 10.04 .98‘ 35 76.26 12.00 37 . . . . . . 9892 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9.92 .33 38 76.59 12.00 78 . . . . . . 9622 Blue Rose . . . . . . . . . . . . . . . . . . . . . . .. 8.68 .48 44 78.12 11.91 .36 . . . . .. 9864 Blue Rose . . . . . . . . . . . . . . . . . . . . . . . . 6.60 .39 43 79.85 12 .28 .45 08 9879 Japan . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.50 .50 48 77.18 12.98 .36 06 Average . . . . . . . . . . . . . . . . . . . . . 9.01 50 40 77.02 12 57 50 09 Second Head Rice. Variety. 9596 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 8.40 .30 45 77 .48 13 .08 29 04 9607 Honduras . . . . . . . . . . . . . ._ . . . . . . . . . . 9.20 .39 37 75.95 12.69 1 40 . . . . . . 9481 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9.25 .44 43 75.22 14.14 52 16 9830 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9.00 .56 37 76.56 12 91 60 . . . . . . 9848 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9 64 .43 60 76.65 12 24 44 . . . . . . 9894 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9 69 .19 53 76.65 11 87 1 07 . . . . . . 9624 Blue. Rose . . . . . . . . . . . . . . . . . . . . . . . .1 8 51 .41 39 78.74 11 54 41 . . . . . . 9862 Blue Rose . . . . . . . . . . . . . . . . . . . . . . . . 6 56 .58 39 80.09 12 07 31 05 9647 Red . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 14 .58 37 78.92 11 15 84 . . . . . . Average . . . . . . . . . . . . . . . . . . . 8.71‘ .43] .43 77.37 12.41 .65 .08 TABLE 4. (ContinuetL) CLEANED RICE SCREENINGS. 2 - A - *5 . 8 -= f,’ Variety. ,5 5 ‘=- 5 2.? _ E u y; ,_ a: Q93 '5 :5 o w Q '5 1.. >< -»-> '5 "g S :5 E Pi w ‘"1 "S m a a. m u Z 3 < 5 9594Honduras . . . . . . . . . . . . . . . . . . . . . . .. 8 56 40 42 77.51 12 78 33 02 9603 Honduras . . . . . . . . . . . . . . . . . . . . . . .. 8 69 81 48 7 .75 12 08 1 19 . . . . .. 9822 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9.00 .44 .53 82.46 .05 .52 06 9891 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 8.73 .55 .29 77.99 11.73 .71 . . . . . . 9623 Blue Rose . . . . . . . . . . . . . ..‘ . . . . . . . .. 8.81 .49 .36 78.14 11.78 .42 . . . . .. 9861 Blue Rose . . . . . . . . . . . . . . . . . . . . . . . . 6 77 58 65 79.43 12 12 40 05 9877 Japan . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 75 48 28 78.68 12 37 44 03 9643 Red . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 45 59 30 78.45 11 21 1 00 . . . . . . Average . . . . . . . . . . . . . . . . . . . . . 8.35 .54 .41 78.68 11.39 .63 .04 Brewers’ Rice. Variety. 9592 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 8 51 31 59 77.36 12 85 38 11 9599 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 8 87 92 47 76.29 12 88 57 . . . . . . 9475 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9 43 66 57 74.84 14 05 45 . . . . . . 9816 Honduras . . . . . . . . . . . . . . . . . . . . . . .. 9.85 .82 .68 76.15 11.73 .77 . . . . .. 9842 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9.79 .63 .42 81.61 6.85 .70 . . . . . . 9893 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 8. 75 43 .55 77.84 11.76 .67 .18 9612 HondurasBlue Rose . . . . . . . . . . . . . . . 8.48 87 50 77.24 12 02 89 . . . . . . 9849 Blue Rose . . . . . . . . . . . . . . . . . . . . . . . . 7.59 1 79 73 77.23 11 95 71 10 9876 Japan . . . . . . . . . . . . . . . . . . . . . . . . . .. 8 62 2 08 57 75.73 11 89 1 11 . . . . .. Average . . . . . . . . . . . . . . . . . . . .. 8.88 .95 .56 77.14 11.78 .69 .13 14 TEXAS AGRICULTURAL EXPERIMENT STATION. Table No. 5 shows the average phosphoric acid and potash content, and other constituents of the rice as it occurs from various stages of the millingprocess. The number averaged is variable, and may be TABLE 5. AVERAGE COMPOSITION OF RICE AT DIFFERENT STAGES OF MILLING 1 ' g i g _ on ‘ v ._ m u: c: .2 . E g .5 w y, Q75 .5 I3 - g; U t? Q a 6 .2 3 ° on = ‘ -> 2 a s a E =<= E -~' 5 n. o. E. _1 2 c: Q o. Rough rice (Paddy) . . . . . . . . . . . . . .54 .25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . granfrice (firolrln stones) . . . . . . . . . . . 1ce rom u er . . . . . . . . . . . . . . . . . . . . . . . . . Rice from second break huller. . . . . .36 .05 .09 .04 .09 .03 .14 1.65 gice grom earlling cone . . . . . . . . . . . 1ce rom rus es . . . . . . . . . . . . . . . . . . . . . . . . H ad ' . . . . . . . . . . . . . . . . . . . . . .. .23 .07 .09 .04 .06 .14 .17 1.75 Seflondlheead rice . . . . . . . . . . . . . . . . . .27 .09 .08 .05 .08 .10 .23 1 .86 Screenings rice . . . . . . . . . . . . . . . . . . . .26 .05 .04 .04 .05 .05 .30 1.75 Brewers’ rice . . . . . . . . . . . . . . . . . . .. .32 .16 .13 .04 .09 .17 .24 1.71 found by referring to the detailed Table No. 6. Decided changes in some of these constituents are also noticed, especially in the phosphoric acid content of the brown rice and the clean rice. There -is twice as much phosphoric acid in the brown rice as there is in the clean rice. The other mineral constituents, the pentosans, and the sugars, also de- crease. Rice contains only small quantities of sugars. This is also re- flected in the composition of the by-products as given on another page of this bulletin. i TABLE 6. ROUGH RICE. é Phos- . l Silica. Lime. Magne- Potash. phoric f, l sia. acid. J l i . . . . . . . . . . . . . . . . . . . . . . .26 .59 3233 .................................................... . . .25 .52 9600 . . . . . . . . . . . . . . . . . . . . . . . . 4 24 .08 21 .24 .54 9645 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 821 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3853 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 .53 9843 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 .45 9900 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 .59 9882 . . . . . . . . . . . . . . . . . . . . . . . . ~ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 .52 Average . . . . . . . . . . . .. 4 24 0st .21] 2st 54 THE COMPOSITION 0F RIQE AND ITs BY-PRODUCTS. 15 TABLE 6—Continued. <5 i .2. I ~ d m - c! U0 u! o ,5 4U u: 90 g '- 0' s: u: Q... 0 5 y) .8 g a’ 3 24% ‘E m . .3 l3 2 n? c. i’ k r15 Q Rice From Stones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .09 .20 .24 64 2.46 .05 .85 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .24...... 1.95...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .21 .76 2.26...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .12 .04 .26 .81 2.23...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .05 .11 .20 .67 2.31 .33 .51 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .26 .75 1.58 .14...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .38 .80 2.15...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .48 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .56 2.03...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .08 .16 .23 2.22...... IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII "TioWIQOIIIIII IsslIIIff "":oe~,"':s§ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .55 1.93 .03 .74 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .57 2.14 .12 .96 Average . . . . . . . . . . . . . . . . . . . . . .09 . 14 .25 .63 .12 . 12 .79 Rice From First Huller. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .09 .12 .19 .44 1.62 .05 .46 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - . . .. .43 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .08 .36 1.73...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .50 2.20...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .05 .13 .15 1.67 .24 .37 IIIIIIIIiIIIIIIIIIIIIIIIIIIIIIII "Yéi WIOi "T65 I41"2Iii IIIIII IIIIII . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .18 .28...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .06 .04...... .41 2.06 .11...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 0 .03...... .35 1.64 .03 .62 Average . . . . . . . . . . . . . . . . . . . .. .04 .07 .13 .40 1.91 .11 .48 Rice From Second Huller. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .06 .11 .11 .36 1.61 .03 .14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .02 .07...... 1.68...... Average . . . . . . . . . . . . . . . . . . . . . .04 .09 .11 .36 1.65 .03 .14 Rice From Cones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .05 .05 .13 .28 1.79 .03 .01 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .24 .32 1.87 .18 .30 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .08 .03 .12 .27 l.85...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .01 .05...... .28 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .08 .23...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .13 .33...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .01 .05...... .30 1.73...... Average . . . . . . . . . . . . . . . . . . . .. .04 .05 .14 .29 1.82 .11 .16 Rice From Brushes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .04 .08 .20 .29 1.74 .14 .27 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .33 1.73...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .06 .20...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .24...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .01 .03...... .21 1.67...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .01 .06 .22 1.91 .03 .21 Average . . . . . . . . . . . . . . . . . . . . . . 02 . 06 . 13 .25 1 . 76 .09 . 24 Fancy Head Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .08 .04 .06 .25 1.61 .04 .05 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .23 1.62...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .08 .26 1.91...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .07 .10 .08 .27 1.61 .24 .29 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .20 2.00...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .01 .O7...... .19 ].82...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .07 .19...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .01 .02...... 1.70...... Average . . . . . . . . . . . . . . . . . . . . . .04 .06 .07 .23 1 .75 . 14 .17 16 TEXAS AGRICULTURAL EXPERIMENT _STATION. TABLE NO. 6—-—Continued. e‘ l 1 Z _ ~ i‘ E .2 V; . .3 . g s s s, s @- li s es 5 é" .2 s é ‘“ s 2 g s "’ ..~ .1 .4 2 n. n. o. n: Q Head Rice. ‘ 9596 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 08 O8 14 31 1.74 .01 18 9624 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 1 .94 . . . . . . . . . . . . 9647 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .04 0 . . . . .. .34 1.79 . . . . . . . . . . .. 9607 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . O8 .35 1.82 . . . . . . . . . . . . 9481 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . O4 .08 O5 .29 1.89 . 18 27 9830 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .. .22 1.97 . . . . . . . . . . .. 9848 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 20 . . . . . . . . . . . . . . . . . . 9894 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 . . . . . . . . . . . . . . . . . . 9862 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .03 0 . . . . . . 20 . . . . . . . . . . . . . . . . . . Average . . . . . . . . . . . . . . . . . . . . . .05 .08 .09 .27 1 .86 .10 .23 Screenings Rice. _ 9594 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 06 .06 02 .28 1 .58 .05‘ 30 9623 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 1.76 . . . . . . . . . . . . 9603 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 07 .37 1.85 . . . . . . . . . . . . 9643 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 1 .91 . . . . . . . . . . . . 9822 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 0 02 . . . . .. .20 1.64 . . . . . . . . . . .. 9891 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .02 09 . . . . .. .19 . . . . . . . . . . . . . . . . .. 9861 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .04 03 . . . . . . 20 . . . . . . . . . . . . . . . . . . 9877 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .03 . . . . . . . . . . . . 24 . . . . . . . . . . . . . . . . . . Average . . . . . . . . . . . . . . . . . . . . . .04 .05 .05 .26 1.75 .05 .30‘ Brewersi Rice. 9592 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .07 07 12 .30 1 70 .04 24 9612 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 1 .79 . . . . . . . . . . . . 9599 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 12 .31 1.73 . . . . .., . . . . .. 9475 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 14 .34 1 62 .30 23 9816 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 . . . . . . . . . . . . . . . . . . 9849 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .02 11 .19 37 . . . . . . . . . . . . . . . . .. 9842 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 26 . . . . . . . . . . . . . . . . . . 9893 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .03 08 . . . . . . 37 . . . . . . . . . . . . . . . . . . Average . . . . . ..' . . . . . . . . . . . . .. .04 .09 .16 .32 1.71 47* .24 FOOD VALUE OF RICE. A food furnishes an animal with protein, which is used for the building of flesh 0r muscle, or similar tissue, or for repairs to such tisue as is worn out by the life activities of the animal; and energy which is used for the purpose of furnishing heat, of furnishing energy to do work, to carry on the activities of the body, such as the beating of the heart, and movement of the lungs, or which is stored up as fat . or used in the manufacture of meat, milk, or other products. Food is used by men for similar purposes. » In addition to the food value, so far as it fulfills the above uses, We have to consider with man the palatability ofthe food and its zzppeal to the senses or to the appetite. There are in addition sub- stances in food which have effects quite out of proportion to their feeding value, and these must also be taken into consideration when one is choosinKg a food. The value of a food for the repair or production of tissue may be expressed in its content of digestible protein. Its value for the pro-- I \ THE COMPOSITION OF Bron AND ITs BY-PRODUOTS. ‘ 1'7 duction of heat, fat, or energy, may be expressed in terms of energy as calories. ‘ Table No. '7 contains a comparison of the protein and energy values of rice and some other foods. '1‘he results are expressed in terms of the weight as purchased. In the preparation of food for human con- TABLE 7. COMPARATIVE COMPOSITION OF RICE AND OTHER FOODS. Protein Calories Per cent. Per pound. Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.0 1630 Oat meal . . . . . . . . . . . . .: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 16. 1 1860 Wheat flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.1 1665 Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.2 1655 Cheese, American . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28.8 2055 Potatoes, Irish (as purchased) . . . . . . . , . . . . . . . . . . . . . . . . . . . . . . . . 1.8 310 Potatoes, sweet (as purchased) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.4 460 Peanuts, edible part . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25.8 2560 Cabbage, as purchased . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 .4 125 sumption, a certain loss is unavoidable, due to unedible parts. This portion is practically nothing in the case of rice, but in the case of some other foods, it is a high proportion of the Weight of the food. The table contains the ‘total content of protein and of energy furnished by the different foods. The digestible part should be considered as well as the total, but there is comparatively little difference in the - digestibility of rice and the foods mentioned. The table shows that rice has a high food value. Fancy head rice, though selling for a higher price, has no greater food value than the second grade rice. Rice screenings have a high food value, practically the same as head rice, and thus are a much cheaper human food. Brewer's rice also has a high food value and could likewise be used as a human food. Table No. 8 shows the quantity of calories or of pro- TABLE 8. COMPARATIVE VALUES OF RICE AND OTHER FOODS. Quantity for ten cents. Price, cents _ per pound. _ Protein, Calories. ounces. Oat flakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1850 2.67 Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 3972 ~ 3.52 Wheat flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 3300 3.64 Potatoes, Irish, $1.00 a bushel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1890 1.74 Rice, cheaper grades . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 3250 2.56 Rice, fancy head . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 2025 1.60 Macaroni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .I 1O 1665 2.14 tein that may be purchased in rice and other foods, at the prices given. Rice compares very favorably in food value with these other foods at the prices given. There is no reason why the lower grades of rice should not be used for human food in this country, as they are used elsewhere. According to D. D. Van Slyke (Journal 0f Biological Chemistry, 22, 259), the protein or flesh-forming constituent of rice, in its gen- eral make up, more nearly resembles the proteins of the animal body, than do the proteins of corn or wheat. This, he says, may explain the \ 18 TEXAS AGRICULTURAL EXPERIMENT STATION. extensive use of rice as an almost exclusive diet, in spite of its 10w protein content. 1n other words, the protein of rice may be better suited to the building or repair of tissue in the human body, than is the protein of corn or wheat. Vitamin es. When polished rice forms a large proportion of the diet, or almost all of it, as is sometimes the case in China. or Japan, a disease occurs ~which can usually be cured by substituting unpolished rice for the polished rice and may be entirely avoided by using the unpolished rice. This disease may also be cured by means of an extract of rice bran or rice polish. The disease is evidently due to the absence of some constituent of the rice removed during the process of polishing. There are other “diseases which occur under similar conditions, and which may be pre- vented or rectified by proper changes in diet. It has been claimed that the trouble experienced in using polished rice referred to above is due to the removal of phosphoric acid during the process of polishing, but the addition of inorganic phosphates to the diet did not effect a cure (Chamberlain, Philippine Journal of Science, 1911, page 177). It is certain that considerable quantities of phosphoric acid are removed dur- ing the process of polishing rice. The later theories ascribe the disease to the removal of substances termed vitamines from the rice (Frank, Journal 0f Physiology, 46, 1'72, 1913). According to this theory, some plants or foods contain substances which, in small amounts, are essential to the proper per- formance of the functions of the body, and when these substances are not eaten in sufficient quantity, disturbances of health follow. The vitamines are organic compounds somewhat unstable in character, and there are several different groups, the absence of which give rise to difierent symptoms. Three diseases that have been ascribed to the ab- sence of the corresponding vitamines are beri-beri, scurvy, and pellagra. Beri-beri occurs among races consuming polished rice as a large pro- portion of their diet, and may be prevented or usually cured by the substitutionbf unpollshed rice for the polished rice. The vitamines corresponding are supposed to be present not only in unpolished rice, but also in yeast (which is very rich in vitamines), milk, egg yolk, fresh meat, fish, beans, peas, oats, barley, wheat, and corn. These foods are named in order, beginning with those richest in vitamines. Highly milled cereals, starch, pork, sterilized milk or meat, cabbage, and turnips are all poor in vitamines. (See Voegtlin, Scientific Monthly, 2, page 289.) Pel.lagra is a disease which has been ascribed to a number of sources, including mouldy corn meal and the buffalo gnat. The latest theory ascribes it to deficient nutrition and probably to the absence of proper vitamines. Possibly where corn meal has been used as a food it has been so highly milled as to remove the vitamines, or cooked with soda, ~ which destroys the vitamines. Although a person living on a. varied diet is likely to secure a SllflllClQllt quantity of the proper vitamines, at least to maintain fairly good health, yet it is possible that minor disturb- ances of health or failure to reach the maximum of good health may T1112 COMPOSITION or Bron AND Irs BY-PiionUoTs. 19 bc due to the absence of the proper vitarnines in sufiicient amount. Further, an improper diet will furnish insufficient vitamines and cause disturbances of health. a POLISHED RICE VERSUS BROXVN RICE. Brown rice is the rice as it comes from the stones, before the bran has been removed. It is usually brown in color, with some grains of a. greenish tinge, which are rice grains not completely ripe. When brown rice is sold as such, the lot is carefully selected so that it will not contain any greenish grains. These grains are not objectionable except that the color does not appeal to the eye. Brown rice is more easily attacked by the weevil than polished rice, and must, therefore, be stored more carefully. It takes longer to cook, and has a different taste from that of polished rice. Brown rice contains the ‘vitarnines necessary for the animal body, which are removed in the preparation of polished rice. When the diet contains suflicient milk, meat, and fresh vegetables to supply the de- ficiency, no trouble is experienced, but Where the diet consists largely of rice, brown rice is preferable. According to Worth and Darabsett (Experiment bliation Record, 31, 163), from the Burmese native stand- point, “the more perfect the polish, the better does the rice cook, and, therefore, the preference for highly polished rice is not merely due to its clean white appearance, but to the good cooking qualities indi- cated by its appearance. It is doubtful whether We have as much rea- son for preferring white bread as the rice-eater has for preferring well- t polished rice. The question of cooking quality in relation to extent of polishing is one that deserves some study by the millers. It may be just as possible to produce a good cooking rice without polishing quite so much as is the custom. A chemical test bearing on the cook- ing quality may be mentioned here. By means of dilute alkali, rice grains can be disintegrated and eventually gelatinized, but this does not take place at all until the outer layers of the grain have been gelatinized.” The above discussion shows that there are excellent reasons for ad- vocating the use of broxvn rice as a human food. It also shows that the purchaser of polished rice has other reasons for his choice in ad- dition to the clean white color. RICE BY-PRODUOTS. The most important of rice by-products are rice bran and rice pol- ish. Rice bran is a mixture of the by-products from several machines, the stone bran, cone bran, and huller bran. In addition to the rice bran and rice polish, there is also the so-called “Chicken Feed,” which consists of the screenings from rough rice. There are also hulls, light rice, dust from several dust collectors, and some intermediate products, such as chits. A comparison of the various by'-products is give in Table N o. 10. 2O TEXAS AGRICULTURAL EXPERIMENT STATION. Chicken Feed (Ra-ugh. Rice Screenings). The chicken feed consists of broken rice, Weed seeds, mud balls, sand, and other material which passes through the screens in the pre- liminary cleaning of rough rice. It is really rough rice screenings. When any considerable proportion of broken rice (thresher broken rice. it is called) is present, the broken rice is separated as far as possible. The presence of certain weed seeds, however, renders the separation of the thresher broken rice from some rices, a matter of difltculty. As its name indicates, the “chicken feed” is usually sold locally. as a chicken feed. The quantity, as a rule, is small, usually less than 1 per cent., though in some lotsof riceit may run to 6 or '7 per cent. The composition of “chicken feed” will naturally vary considerably, according to the kind and character of the mixture. Table No. 9 con- tains analyses of several samples of chicken feed. There is a decided variation in the composition. The ash content varies from 2.89 to The high ash is due to the presence of sand or mud balls. On account of the presence of sand and dirt, this product is not usually Well suited to mix with other feeds for cattle feeding. The ether ex- tract varies from 1.53 to 7.49. The high ether extract is due to- weed seeds rich in oil. The crude fiber varies from 2.67 to 12.55. Table No. 9 also contains an analysis of the seed of a weed found with rice in the Beaumont section, termed “Mexican weed.” This seed con- sists of small black seed about the size of a radish seed. It contains TABLE 9. “CHICKEN FEED” (ROUGH RICE SCREENINGS). 0' Z "-5 0 .2" 2, . 12' g =8 2 m g Q) ‘D <6 . 1Q r- -- o “r4- 9 :1 o o s w o») o _ -- a ‘é s a E 5 g a 2 »-1 Q- I-fl U Z <1 l-l 9819 Honduras . . . . . . . . . . . . . . . . . . . . . .. 7.72 1.61 2 67 46.17 8 47 33.36 29 09 9851 Blue Rose . . . . . . . . . . . . . . . . . . . . . . . 13.64 7.49 12 55 49.65 9 91 6.76 8 9841 Honduras . . . . . . . . . . . . . . . . . . . . . . . . 9.69 2.40 3 25 57.25 10.25 17.16 15 46 9906 Honduras . . . . . . . . . . . . . . . . . . . . . . . 9.24 3.43 8 90 63.37 12.17 2.89 . . . . . . 9878 Japan . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.94 1.53 5 37 48.96 9.43 26.77 26 28 11214 Chicken feed . . . . . . . . . . . . . . . . . . . .. 9.75 2.76 5 61 57 56 10.76 13 56 10 85 11217 Chicken feed . . . . . . . . . . . . . . . . . . . .. 8.88 1.95 3 47 57 63 10.88 17 19 13 90 Average . . . . . . . . . . . . . . . . . . . . .. 9.55 3.02 5 97 54 38 10.27 16.81 16 59 Mexican weed seed . . . . . . . . . . . . 16.78 30.90 35 16 6.76 7.06 3.34 . . . . . . a high "fat content. An oil is prepared from a seed similar to this, which is grown in Russia, and the oil is used in the lamps kept burn- ing before the sacred images, or ikons. Chicken teed has sometimes been ground and added to rice bran. Such an addition to rice bran must be considered as an adulteration, unless the fact of the addition is stated. Stone Bran. Stone bran is sifted out of the mixture of hulls and brown rice, coming from the stones which remove the hulls from the rough rice. THE COMPOSITION or Bron AND ITs BY-PRODUCTS. 21 For this reason it is called stone bran. The mesh is usually 13x13, .028 gauge, tinned wire. Some mills use 14x14, .028 gauge. The qual- ity of the stone bran depends upon the length of the reel and the rate at which the material passed through it. _ Towards the end of the wire, the material which comes through may consist almost entirely of rice hulls. Wooden valves, and two conveyors permit the product to be taken either to the bran mixer or to the hull house. The quantity of hulls in the stone bran may thus, to a certain extent, be regulated by the miller. The stone bran consists of finely broken rice hulls, some rice bran, some of the germ broken from the end. of the rice, dirt from mud balls, or that which adheres to the outside of the rough rice, and some- times a little finely broken rice. TABLE 10. COMPARATIVE AVERAGE COMPOSITION OF RICE BY-PRODUCTS. l . *5 . 3 j '5 ‘ "r: E g J; cs I :- g” ‘i; 9. 55?)’ .2 l 0 Q d o b“ 33m . .0 ‘i’ v '5 '~ o o5 F3 E l = a s 2. "s" s s s a a 12‘ a a a 2 a a s l Chicken)feed (rough rice screen- 7 9 55 3 O2 5 97 54 38 10 27 l6 81 mgs . . . . . . . . . . . . . . . . . . . . . .. ' .. . . . . . . . . . .. Mexican weed seed . . . . . . . . . . . . . . 1 16.78 30. 90 35.16 6.76 7.06 3.34 . . . . . . Honduras stone bran . . . . . . . . . . . .. 8 9.61 6.26 19.69 39.91 10.23 14.30 11.25 Japan stone bran . . . . . . . . . . . . . . .. 2 11.47 10.32 17.48 37.20 9.55 15.00 9.71 Blue Rose stone bran . . . . . . . . . . . . 12 9.60 8.16 22.33 34.49 9.35 16.07 12. 93 All stone bran . . . . . . . . . . . . . . . . . .. 22 9.77 7.66 20.92 36.73 9.69 15.23 12.06 Honduras huller bran . . . . . . . . . . . . 9 14.92 15.01 6.72 45.58 10.37 7.41 1.26 Japan huller bran . . . . . . . . . . . . . .. 4 14.28 16.40 9.12 43.55 9.11 7.53 1.40 Blue Rose huller bran . . . . . . . . . . . . 1O 15.29 18.78 8.47 38.13 9.65 7.38 1.55 Pearling cone bran . . . . . . . . . . . . . . . 8 15.39 15.97 5.66 46.13 9.77 7.08 .92 Mixed bran . . . . . . . . . . . . . . . . . . . .. 18 13.63 14.78 11.69 40.14 9.78 9.98 4.50 Rice hulls . . . . . . . . . . . . . . . . . . . . .. 14 3.56 .93 39.05 29.38 8.49 18.59 17.52 Rice pol1s_h . . . . . . . . . . . . . . . . . . . .. 10 12.88 9.07 2.12 61.81 9.91 4.21 . . . . . . Dust, various . . . . . . . . . . . . . . . . . . . 9 6.36 3.62 23.54 30.75 8.09 27.63 . . . . . . The composition of stone bran is shown in Table No. 10, and details in Table No. 11. The crude fiber content varies from 18.09 to 25.94 per cent., with an average of 19.15. The high crude fiber content is due to the presence of rice hulls. The ether extract of the stone bran varies from 4.28 to 10.90, with an average of 7.33. This content of ether extract, taken in connec- tion with the protein content, shows the presence of the germ and bran layers similar to those removed by the huller. Stone bran from Blue Rose rice contains, on an average, more fat and more crude fiber than the average stone bran from Hoduras rice. The stone bran is not rice bran, but a mixture of rice bran and rice hulls secured in the milling of rice. In a strict sense, a mixture of stone bran and rice bran should not be sold as rice bran. On the other hand, the stone bran may be regarded as containing some rice bran mixed with an unavoidable amount of rice hulls. From this viewpoint the sale of stone bran mixed with huller bran and cone bran, under the name of rice bran, may be perlnitted. The fact must fur- 22 TEXAS AGRICULTURAL EXPERIMENT STATION. TABLE 11. STONE BRAN (SO-CALLED). o Z *3 w 1:‘ >. E <15 3 6 L4 P ""‘ ° . ‘>2’ E c‘; .2 ‘(é :1 v "-' gnu . n ‘5 '5 ‘< 0 0-5 3 E. "5 ‘.1 i) 'U L, >4 _,_, . o : '3 2 5 E P: s’ s‘ "i g =1 .4 a m u Z B <1 2 I 9598 Honduras Rice . . . . . . . . . . . . . 10.85 6 97 14 09 47.97 10.38 9.74 6 63 19.6 9602 Honduras Rice . . . . . . . . . . .. 9.13 4 28 19 81 39.21 10.84 16.73 14 36 38.1 9476 Honduras Rice . . . . . . . . . . .. 10.29 6.84 19.81 38.87 11.61 12.58 1O 33 38.1 9823 Honduras Rice . . . . . . . . . . .. 9.33 6.07 23.87 37.21 9.29 14.23 l1 51 51.2 9846 Honduras Rice . . . . . . . . . . .. 8.68 5 24 25.74 35.70 8 68 15 96 13 59 57.2 9907 Honduras Rice . . . . . . . . . . .. 8.19 6 46 22 32 38.75 9 04 15 24 12 55 46.2 11179 Honduras Rice . . . . . . . . . . .. 9.94 6 73 16 50 39.88 10 38 17 O2 12 32 26.0 11192 Honduras Rice . . . . . . . . . . .. 10 50 7 48 15 83 41.66 11 64 12 89 9 67 25.3 Average (8) . . . . . . . . . .. 9.61 6 26 19 69 39.91 10.23 14 30 11 37 37.7 9887 Japan Rice . . . . . . . . . . . . . . .. 11.15 10 90 18 97 33.57 9.45 15 96 11 08 35.4 11154 Japan Rice . . . . . . . . . . . . . . .. 11.78 9 74 15 98 40.82 9.65 12 03 8 33 25.7 Average (2) . . . . . . . . . .. 11.47 1O 32 17.48 37 20 9.55 14 0O 9 71 30.6 9613 Blue Rose Rice . . . . . . . . . . .. 11.63 11.55 20.86 36 0O 6.79 13 17 9 33 41 .5 9857 Blue Rose Rice . . . . . . . . . . .. 8.48 6.57 24.80 34 71 9.13 16 31 13 33 54.2 11152 Blue Rose Rice . . . . . . . . . . .. 10.30 8.31 18.41 39 37 9.86 13 73 10 86 33.6 11153 Blue Rose Rice . . . . . . . . . . .. 9.39 7.21 24.07 33 03 9.75 16 55 13 79 51.8 11155 Blue Rose Rice . . . . . . . . . . . . 10.85 9.32 20.28 36 06 9.53 13 96 10 50 39.6 11156 Blue Rose Rice . . . . . . . . . . .. 7.75 9.83 25.94 29 63 8.58 18 27 14 79 57.9 11157 Blue Rose Rice . . . . . . . . . . . . 7.46 5.40 24.97 32 2O 8.98 2O 99 17 97 54.7 11166 Blue Rose Rice . . . . . . . . . . .. 9.06 6.09 22 83 34 40 10.04 17 58 14 80 47.8 11167 Blue Rose Rice . . . . . . . . . . .. 10.94 9.53 19 49 35 50 9.32 15 22 12 01 36.7 11168 Blue Rose Rice . . . . . . . . . . .. 10.04 8.09 21 60 35 47 9.57 15 23 12 22 43.9 11169 Blue Rose Rice . . . . . . . . . . .. 8.73 7.49 23 14 32 38 10.80 17 46 14 59 48.8 11220 Blue Rose R168 . . . . . . . . . . .. 10.53 8.57 21 49 35 18 8.89 14 34 10 92 43.5 Average (12) . . . . . . . . .. 9.60 8.16 22 33 34 49 9.35 16 07 12 93 46.3 Average of all (22). . . .. 9.77 7.66 20 92 36 73 9.69 15.23 12 06‘ 41.7 ther be recognized that this mixture is, and has been for a number of years, sold under the name of rice bran. Further, the rice bran pre- pared by the old mortar and pestle method, always contained a certain amount of hulls. If we assume that the stone bran consists of a mixture of rice hulls and huller bran of the average compositions given in Tables Nos. 13 and 15 it is possible to calculate the percentage of hulls from the icrude fiber by means of the formula: X=-F—8:F—8 39—8 31 In this formula, F is the crude fiber content of the bran. Calculated in this way, the stone bran contains from 19.6 to 57.2 per cent. hulls, with an average of 41.6 per cent. (Table No. 11.) Some of these samples of stone bran evidently contain excessive quan- tities of hulls. If we assume that the stone bran is composed of hulls and another product, calculate the hulls, and subtract the material in the hulls from the remainder, we find that the residual stone bran has the com- position given in Table N0. 12. The table shows the method of cal- culation. The residue is lower in ether extract and higher in ash and insoluble ash than the average for huller bran. The lower fat is prob- THE COMPOSITION or RICE AND ITS BY-PRODUCTS. 23 ably due to broken rice; the higher ash and) insoluble ash, to the pres- ence of dirt or sand. The stone bran may be regarded as a mix- ture of huller bran and hulls, with some dirt. Ohits. The stone bran reel usually carries a section of so-called “chit” Wire (8x8, No. 17 wire) after the stone bran wire. The chits consist of broken rice, and are removed at this point to avoid their being lifted out along with the hulls by the air blast which removes the hulls. Some hulls go along with the chits, and a large quantity of hulls may go with them, if it is desired, or if proper care is not exercised. Wooden valves above the conveyors permit the chits to be diverted either to the hull house, or to the huller, according to what they consist of. Some mills also lift almost all of the hulls out of the chits before mill- ing them. ~ ‘ The chits are passed into the hullers. In some mills, they are milled on a separate huller, which is the better plan, but in many mills they are mixed with the whole brown rice in one or more hullers. It is of course diflicult to mill the broken rice without breaking more of the whole rice, for which reason it is better 'to mill the chits separately. TABLE 12. COMPOSITION OF RESIDUE FROM STONE BRAN AFTER HULLS HAVE BEEN DEDUCTED. J l l l - . i ‘<3’ . ° -= l a i- 1 ‘5 5 l: g5 ' 3 | '5; a % a: E - "Z . O >5 5 3;} c) <6 f} m l ‘d E <3 z 3 <: .5 In 100 lbs. stone bran (average). . . .. . . . . 9.77 7.66 2O 92 36.73 9 69 15 23 12.06 In 41.6 lbs rice hulls (average) . . . . . . . . . .‘ 1.48 .38 16 24 12.22 3 53 7 3 7.28 In 58.4lbs res_1due . . . . . . . . . . . . . . . . . . . 8.29 7.28 4 68 24.5 .16 7 50 4.78 In 100 lbs. residue of stone bran . . . . . . . ..i 14.19 12.46_ 8 01 41.96 10.54 12 84 8.18 In bran from_hullers (average) . . . . . . . . . . 14.97 16.89 7 90 42.98 9.84 7 42 1 .41 1 5.42 6.74 In 100 lbs rice hulls . . . . . . . . . . . . . . . . . . ~0\ 3.56 .93 39.05 29.38 8.49 18.59 17.52 The rice bran from the huller milling chits alone, or with brown rice, contains hulls in addition to the true rice bran. The quantity of hulls will depend upon the amount present in the chits. V Table No. 23 shows the analyses of chits and of huller bran from a huller milling chits alone. The product contains 20.45 per cent. crude fiber. Calculating the hull content by the method previously given, we find that this huller bran contains 40 per cent. rice hulls. The quan- tity is, hoxvever, really larger, since the huller bran from the chits con- tains a larger proportion of ground or finely broken rice, than the or- dinary huller bran, and as this rice contains less fiber than rice bran, the calculation gives low results. Rice millers claim that the quantity of chits is small, and that the amount of hulls which get into rice bran in this way is not at all large. A miller may, hoxvever, run up the hull percentage in this way, either intentionally or through carelessness. 24 TEXAS AGRICULTURAL EXPERIMENT STATION. Huller Bran. When the rice reaches the hullers, practically all the unhulled rice has been removed by the paddy machines, and only the brown rice is present. There may be some grains carrying hulls, but the percentage is small. In the bottom of the huller is what is known as the huller bottom, or sieve, which allows the bran to discharge through it.. It consists of sheet steel punctured with slits about one-half inch long, and from 3/64 t0 4/ 64 inch wide. The bran which passes through contains some broken rice. This is removed in a reel with screen Wire, 14x14, .028, and goes to the second huller or to the cones, as the case may be. Eventually a portion finds its Way back to the bran. Table No. 13 gives the composition of a number of samples of huller bran. One or two of these samples Were evidently hullers receiving chits in addition to the brown rice. (See also comparsion in Table No. 10.) TABLE l3. COMPOSITION OF RICE HULLER BRAN. ° l --.5~ o ,5 b . f, t? 2 E i? 3 . ‘>1 f; =3 2 += F ° 30E .4 "° cu " s. 0 5 u .8 o ‘U B - Po‘ 3 o 5 E 33¢» a: f, m 3 i u: u Z 3 <1 5 9584 Honduras . . . . . . . . . . . . . . . . . . . . . . . 14 72 16.38 7.32 44.02 9.96 7.60 84 9606 Honduras . . . . . . . . . . . . . . . . . . . . . .. 13.39 12.41 5.75 48.49 11.49 8.52 . . . . .. 9828 Honduras . . . . . . . . . . . . . . . . . . . . . .. 16.16 15.84 6.75 44.20 9.85 7.20 1.43 9834 Honduras . . . . . . . . . . . . . . . . . . . . . .. 16.37 18.30 8.32 41.55 8.81 6.65 .84 9903 Honduras . . . . . . . . . . . . . . . . . . . . . .. 15.26 15.92 8.08 43.78 9.41 7.55 .89 9904 Honduras . . . . . . . . . . . . . . . . . . . . . .. 17.35 18.08 7.18 40.29 10.10 7.00 1.00 11174 Honduras . . . . . . . . . . . . . . . . . . . . . .. 12.26 9.65 4.14 56.35 1O 7O 6.90 1.76 11180 Honduras; . . . . . . . . . . . . . . . . . . . . .. 15.56 16.07 6.40 42.98 10 74 8.25 1.56 11189 Honduras . . . . . . . . . . . . . . . ..' . . . . .. 13.25 12.40 6.57 48.52 12 28 6.98 1.75 Average (9) . . . . . . . . . . . . . . . . .. 14.92 15.01 6.72 45.58 10 37 7.41 1.26 9648 Japan . . . . . . . . . . . . . . . . . . . . . . . . . .. 13.40 15.03 7.06 48.10 8.50 7.91 1.58 9886 Japan . . . . . . . . . . . . . . . . . . . . . . . . . .. 13.75 16.58 11.62 40.68 9.11 8.26 1.89 11159 Japan . . . . . . . . . . . . . . . . . . . . . . . . . .. 14.91 16.27 9.92 41.97 9.70 7.23 1.53 11160 Japan . . . . . . . . . . . . . . . . . . . . . . . . . .. 15.07 17.73 7.89 43 44 9.14 6.73 .60 Average (4) . . . . . . . . . . . . . . . . .. 14.28 16.40 9.12 43.55 9.11 7.53 1.40 9614 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 16.81 19.83 8.06 40.69 7.22 7.39 . . . . .. 9858 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 15.56 20.29 8.48 38.67 8.83 5.17 .67 11158 Blue Hose . . . . . . . . . . . . . . . . . . . . . .. 15.53 19.75 8.52 40.07 8.94 7.19 .96 11161 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 15.87 18.55 9.13 37.95 10.92 7.58 1.48 11170 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 15.19 18.61 7.50 41.86 9.81 7.03 1.01 111% glue gose . . . . . . . . . . . . . . . . . . . . . .. 18.211 111 ue ose . . . . . . . . . . . . . . . . . . . . . .. .. . 1. . . . . . 11173 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 14.88 18.06 8.05 21.26 10.08 7.67 1.36 11174 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 14.19 14.98 6.38 46.92 10.50 7.03 1.38 11219 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 15.44 20.86 8.51 38.01 80 7.38 . . . . .. Average (10) . . . . . . . . . . . . . . . .. 15.29 18.78 8.47 38.13 9 65 7.38 1.55 Averages are made separately for the Honduras rice, Blue Bose, and Japan. The bran from the Blue Bose and the Japan rice contains a higher average percentage of crude fiber. According to» some rice» mill- ers, Blue Rose rice is covered with a hard, thin coating, and not only 1 does not yield as much bran, but does not break or rub off as much as does the Honduras rice. Thus, the average crude fiber in the nine Hon- THE COMPOSITION or Bron AND Irs BY-PRODUCTS. 25 duras huller brans is 6.72- per cent., and the average combined protein and fat is 29.93. The average crude fiber in the four Japan huller brans is 9.12, or 2.10 per cent. mo-re than the Honduras, with 30.68 per cent. combined protein and fat. The average crude fiber in the ten Blue Bose huller brans is 8.47, or 1.75 per cent. more than in the Honduras huller bran, with 34.07 per cent. combined protein and fat, which is 4.14 more than that in the Honduras, and 3.39 more than that in the Japan. Individual analyses differ quite decidedly from these averages, but it is clear that the Blue Bose huller bran is richer in protein and fat than either of the other varieties. The difference in crude fiber is perhaps due partly to a higher hull content. The Blue Bose huller bran averages 1.55 per cent. insoluble ash and the ‘Hon- duras 1.26 per cent. The difference is 0.29 per cent, which, if due to the presence of rice hulls, would equal 0.29><2.15:0.62 per cent. crude fiber difference in the rice hulls. The total difierence in crude fiber is, however, 1.75. The huller bran of the Blue Bose in itself contains more crude fiber than the huller bran of Honduras rice. This may be due to the fact that more of the rice itself’ goes into the Honduras huller bran. If the insoluble ash in the huller bran is assumed to come from rice hulls, as it probably does, then the average crude fiber from rice hullls in the brans would be: Honduras . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . 2.70% Japan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.01% Blue Bose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.33-% The net average crude fiber in the huller bran, free from hulls, would then be: Honduras . . . . .' . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.02% Japan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.11% BlueBose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.14=% We prefer, however, to base calculations upon the huller bran as actually secured from the machines. Cone Bran. The cones usually take the place of the second break hullers. Some mills have no cones, but use second, or more rarely, third break hullers, and then the brushes. For this reason, the by-product belongs with the rice bran rather than with the polish. If cone bran is sold separately, a more appropriate term is rice cone meal. Most mills mix it in with the huller bran and the stone bran. Table No. 14 shows the composition and the average composition of the cone bran. As compared with the huller bran, it contains less crude fiber and slightly less ash. As compared with the rice polish, it contains more protein, fat, fiber, and ash, and less nitrogen-free extract. 26 TEXAS AGRICULTURAL EXPERIMENT STATION. TABLE 14. BRAN FROM PEARLING CONES. o‘ ..: - Z 8 o" § is >. s 5 “y, t‘ . N .-< 5Q 3 S = '1 ‘*7 ‘>5 - .-= s '3 s a ‘s: s 2 s 1 ‘J o T’ “x "i l o .3 y 2 2E E :3 s '5. g 5 ; c. u: u Z B < .... 9593 Honduras . . . . . . . . . . . . . . . . . . . . . .. 15.52‘ 2032i 3.00 33.35 3 34 7 97 .51 9483Honduras . . . . . . . . . . . . . . . . . . . . . .. 15.49 11.73 3.23 52.03 11.03 5 39 .39 9820Honduras . . . . . . . . . . . . . . . . . . . . . .. 15.55 15.33 7.90 44.15 3 54 5 92 1.09 9344 Honduras . . . . . . . . . . . . . . . . . . . . . .. 15.53 14.77 3.49 50.55 3 33 5 72 . . . . .. 9399 Honduras . . . . . . . . . . . . . . . . . . . . . .. 12.50 13.00 2.50 55.94 10.54 5 42 .57 11194Honduras . . . . . . . . . . . . . . . . . . . .. 14.05 12.53 3.35 50.34 11.50 7 52 1.77 9359 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 15.52 20.32 3.00 33.35 3.34 7 97 .32 9334 Japan . . . . . . . . . . . . . . . . . . . . . . . . . .. 15.70 13.11 3.79 33 93 9.35 3 51 .94 Average (3) . . . . . . . . . . . . . . . . .. 15.39 15.97 5.55 45 13 9.77 7 03 .33 I Rice Hulls. Rice hulls have a. very 10w feeding value, as they are digested to a very small extent by animals. It has even been claimed that they are irritating and dangerous to tho stomach and intestines of animals, but there is no definite evidence that such is the case. ' They have, how- ever, a very low feeding value, and may be considered more of a filler than anything else. Rice hulls contain about 0.3 pound digestible protein in every 100 -pounds, which is about one-tenth of the digestible protein in Johnson grass hay, or one one-hundred-twentieth of that in cottonseed meal. They have a productive value of approximately 3.2 pounds per hundred. That is to say, 100 pounds ground rice hulls will produce 3.2 pounds fat on an animal already receiving enough feed for maintenance. This is about two-fifths the productive value of Johnson grass hay, one-fourth the productive value of Wheat bran, and one-sixth the productive value of cottonseed meal. Rice hulls have a lower feeding value than any hay, straw, or fodder sold in Texas. Table No. 15 shows the composition of some samples of rice hulls TABLE 15. RICE HULLS. 6 I Protein. Ether extract. Crude fibre. Nitrogen free extract Water. Insoluble ash. Honduras . . . . . . . . . . . . . . . . . . . . . . . Honduras . . . . . . . . . . . . . . . . . . . . . . . Honduras . . . . . . . . . . . . . . . . . . . . . . . Honduras . . . . . . . . . . . . . . . . . . . . . . . Honduras . . . . . . . . . . . . . . . ." . . . . . . . Honduras . . . . . . . . . . . . . . . . . . . . . . . Honduras . . . . . . . . . . . . . . . . . . . . . . . Blue Rose . . . . . . . . . . . . . . . . . . . . . . . Blue Rose . . . . . . . . . . . . . . . . . . . . . . . Japan . . . . . . . . . . . . . . . . . . . . . . . . . . . 9642 Red . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11193 Rice hulls . . . . . . . . . . . . . . . . . . . . . . . 11205 Rice hulls . . . . . . . . . . . . . . . . . . . . . . . 11204 Ground hulls . . . . . . . . . . . . . . . . . . . . Average (14) . . . . . . _. . . . . . . . . . . Average (3) (Bulletin 73). . . . . . ! wwwwwwwwww oooomooeoooooe-cmn Laboratory No. mw~wow»qom OO~©Mmmumm n-l U1 w m Q m o 5 w ww O5 OOOOOUJOOQOBQOOOOOOQO-¢ 4D v-n U.) 0000 OO>§UJIOCJOUXH|J>MMCAJ#J§W ‘ O O Q0 J3 Q IO O ~D N) 6R U‘ G5 THE COMPOSITION OF Bron AND lrs BY-PRODUCTS. 27 collected in the course of this investigation. The quantity of crude fiber varies from 35.22 to 46.37 per cent. The average is 39.05, and we will base our calculations upon 39 per cent. ‘ Rice hulls contain high quantities of ash, most of which is silica, and, therefore, appears as insoluble ash. The insoluble ash varies from 13.69 to 20.84 with an average of 17.52 per cent. The average ratio of crude fiber to insoluble ash is 2.15 to 1. The percentage of insolu- ble ash may be used to estimate the quantity of rice hulls in a. feed. In the case of rice bran, however, insoluble ash from the dirt in the stone bran is also present. (See under stone bran.) RICE BRAN. Commercial rice bran consists of a mixture of the stone bran, the bran from the hullers, and the cone bran. Some mills mix the cone bran with the rice polish and sell it as polish, and some sell it sepa- rately as cone meal, but since the cones take the place of a huller, the product is really bran and belongs with the bran. When the cone bran is omitted, the mixed bran contains a larger proportion of the inferior product, stone bran, than it otherwise would contain. Some few rice millers also have a tendency to consider the rice bran as a mixture of all by-products of the rice milling supposed to have a feeding value, andaccordingly wish to put in it dust, light rice, or a portion of the light rice, and sometimes ground chicken feed, or other by-products of the milling. Such additions would be considered as adulterants, since these by-products can in no sense be considered as rice bran. If any such by-products are added, the product should be sold a.s a mixed feed. There is also a tendency on the part of some mills to introduce as much hulls, directly or indirectly, as they can get by with. Some attempt to justify such additions by a claim that the rice hulls pre- vent the rice bran from souring or heating, and keep it in better con- dition. If rice hulls had this effect, of course their addition would be justified, but the mixture would not be rice bran, and the purchaser would still have the right to know what he was getting, and how much excess hulls were present. The objection would not be to making the mixture, but to misrepresentation, or deceit in selling the goods. How- ever, the fact has not been well established that the addition of rice hulls helps to keep the bran. " “ ~- In November, 1915, the lllexas rice millers at a public hearing in re- gard to rice by-products, held at their request, asked thatothe crude fiber in the definition of rice bran be raised from 12 per cent. to 15 per cent. The standard had been 15 per cent. for a number of years, but had been lowered to 12 per cent. about a year previous. The rice mill- ers stated that bran with 12 per cent. crude fiber could be made from Honduras rice, but that a new variety of rice, Blue Bose, was now ex- tensively grown, which produced a bran containing more crude fiber than the Honduras. They also represented that the standard of 12 per cent. did not allow a sufficient margin for variation in the compo- sition of the bran, due to variations in the milling properties of differ- ent lots of rice. A number of the samples reported in this bulletin 28 TEXAS AGRICULTURAL EXPERIMENT STATION. were collected for the purpose of studying the que-stions raised at this hearing. On December 30, 1915, the definition of rice bran was changed by the Texas Feed Control Service to read as follows: “Rice bran is the cuticle of the rice grain with only such quantity of hulls as is unavoidable in the regular milling of rice. It must con- tain not less than 11 per cent. protein, 10 per cent. fat, and not more than 15 per cent. crude fiber.” This definition requires the rice miller to exercise due care to keep , as much hulls as possible out of rice bran. Rice bran is considered as adulterated if it contains an excess of hulls, excess of stone bran, immature rice, so-called chicken feed, dust, or any other milling prod- uct not properly belonging to rice bran as defined above, regardless of the protein, fat, or crude fiber present. Composition of Rice Bran. Rice bran is variable in composition, the variations depending on the milling properties of the rice and the milling conditions. The rela- tive proportion of stone bran to huller bran also influences the com- position. The crude fiber content indicates the quantity of hulls present. The quantity of hulls also influences the protein and fat, since the higher the hulls, the lower the protein and fat. Rice bran also con- tains pulverized or broken rice. The quantity of broken rice. may at times be 10 to 15 per cent. The broken rice also decreases the pro- tein, fat, and ash, but does not increase the crude fiber. Table No. 16 shows the composition of rice bran collected for the purpose of this investigation. Bran from Blue Rose or Japan rice runs somewhat higher in fiber than that from Honduras. The Blue TABLE 16. MIXED RICE BRAN. I i s" ~ a I . t; . Q a Q i“. 2 .3 3 ., g -*-' +1 _. C 8 V . t’ . >< f; go i’ 43-5 '50 a, arie 3. E o o ms: h, g .5“ g: 6 .8 S "c: 2*; 3 . '3 8E 1:7: g 2 {j E 3:0 cc fi m $11k 8> .4 m. m u z B < .5 c n. 9601 Honduras . . . . . . . . .. 13.09 10.38 8.45 47.59 10.39 10.10 4.55 8.68 18.16 9479 Honduras . . . . . . . . .. 14.50 12.62 11.75 41.21 11.95 7.97 3.18 9.34 17.24 9845 Honduras . . . . . . . . .. 14.24 12.96 13.01 41.87 8.95 8.97 . . . . .. 8.91 16.83 11177 Honduras . . . . . . . . .. 13.50 14.13 7.39 44.61 10.89 9.48 2.30 8.95 19.57 11190 Honduras. O . . . . . . .. 13.94 13.78 7.22 44.68 12.15 8.23 2.48 9.24 19.47 9618 Blue Rose* . . . . . . . .. 12.41 14.94 17.82 35.28 7.16 12.39 7.10 7.50 15.50 9860 Blue Rose . . . . . . . . .. 13.26 14.42 11.33 41.65 9.17 10.17 5.23 8.54 18.12 11147 Blue Rose . . . . . . . . .. 13.69 16.32 13.04 34.17 9.11 13.67 7.39 8.57 17.04 11148 Blue Rose . . . . . . . . .. 12.71 14.08 13.36 38.97 _ 9.96 10.92 6.39 7.96 16.63 11149 Blue Rose . . . . . . . . .. 14.93 17.63 10.90 37.60 9.91 9.03 3.46 9.61 19.71 11162 Blue Rose . . . . . . . . .. 14.66 16.71 8.88 41.15 10.60 8.00 2.25 9.72 20.42 11163 Blue Rose . . . . . . . . .. 11.69 13.82 15.47 35.62 10.19 13.21 8.34 7.32 15.61 11164 Blue ROse...._ . . . . .. 13.25 15.02 15.23 36.86 8.76 10.88 5.90 8.29 16.73 11165 Blue Rose . . . . . . . . .. 13.79 16.73 10.62 40.07 9.77 9.02 3.65 9.02 19.58 11218 Blue Rose . . . . . . . . . . 14.35 16.96 14.29 35.18 9.82 9.40 4.38 8.98 17 64 9883 Japan . . . . . . . . . . . . .. 14.92 16.32 10.24 39.61 9.34 9.57 2.63 9.78 19 44 11145 Japan . . . . . . . . . . . . .. 13.62 15.10 11.46 42.09 9.69 8.04 2.91 8.77 18 63 9646 Red . . . . . . . . . . . . . .. 12.73 14.20 10.01 44.38 8.15 10.53 4.36 8.33 18 96 Average (l8)... . 13.63 14.78 11.69 40.14 9.78 9.98 4.50 8 75 18.07 *Excess of hulls present. THE COMPOSITION OF Bron AND ITs BY-PRODUOTS. 29 Rose rice is usually hard and flinty, and does not rub off or break up finely in milling. This causes the huller bran to contain more crude fiber and also decreases its quantity relatively to the stone bran, which thus causes another increase in fiber, on account of the greater pro- portion of stone bran present. Table No. 1'7 contains the composition of rice brans averaged by periods of six months from samples collected by the Feed Control Service. The tables from which these averages were calculated contain some illegal samples, which affect the average to some extent. TABLE 17. AVERAGE COMPOSITION OF RICE BRAN BY PERIODS OF SlXlMONTHS (FEED CONTROL SAMPLES). l . *5 . 8 '5‘ i‘ E3 J: . v 0 s“ ,0. <-= i’; Period. ‘a 2'5’ =- 5 == 5 a , s; g e e 6 w: *5 g s”: a _ gs 5% 5?. s 5 5 ,5 s a i; as. oz> z i m u z B < o“ d: July 1, 1907 to Jan.1, 1908 22 12.34 11.4 9.73 46.38 11 21 8.85 8.07 17.87 Jan. 1, 1908 to July 1, 1908 5 13.13 12.4 12.64 41.51 10 57 9.66 8.46 17.01 July 1, 1908 to Jan. 1, 1909 15 12.51 11.84 9.89 47.14 10 29 8.32 8.18 18.24 Jan. 1,1909 to July 1, 1909 3 11.37 9.10 14.80 43.03 10 57 11.13 7.12 14.51 July 1, 1909 to Jan. 1,1910 16 12.96 12.16 12.16 42.69 9 4 10.59 8.35 17.06 Jan. 1, 1910 to July 1, 1910 14 11.91 10.81 12.45 44.93 10 31 9.59 7.67 16 62 July 1, 1910 to Jan.1, 1911 10 12.19 11.85 10.61 47.05 11 9.19 7.97 18.19 Jan. 1,19111:o July 1, 1911 19 12.13 11.04 11.75 46.33 9 51 9.24 7.81 17.08 July 1, 1911 to Jan. 1,1912 5 11.84 11.56 11.80 44.15 11 43 9.22 7.62 16.47 Jan. 1,1912 to July 1, 1912 2 10.88 8 25 8 38 51.17 12 90 8.42 7.21 17.44 July 1,1912 to Jan. 1, 1913 19 12.37 13 11 11 61 43.74 9 42 9.75 7.97 17.80 Jan. 1,1913 to July 1, 1913 14 12.08 11 53 13 11 42.71 10 30 10.27 7.56 15.91 July 1,1913 to Jan. 1, 1914 26 11.74 10 12 12 97 42.87 11 88 10.42 7.35 15.84 Jan. 1,1914 to July 1,1914 26 12.05 9 74 11 19 44.45 11 O4 11.53 7.76 15.99 July 1, 1914 to Jan. 1, 1915 21 12.88 12 49 11 58 42.49 10 49 10.17 8.29 17.18 Jan. 1,1915 to July 1, 1915 33 11.62 1 25 15 82 41.65 9 54 11.12 7.27 14.85 July 1,1915 to Jan. 1, £16 26 12.41 13 00 14 58 39 45 9 33 11.23 7.77 16.05 The table also shows the average productive values and the average digestible protein present. These will be discussed in a subsequent section. HULLS IN RICE BRAN. The quantity of hulls in rice bran may be estimated from the quan- tity of crude fiber present. This estimate may be based upon the aver- age composition of huller bran and the average composition of rice hulls. If broken rice is present in addition to the hulls and huller bran, the figures for hulls will beitoo low. The percentage of hulls may be calculated by the formula: X I F—R H——R when X I per cent. hulls F 2 per cent. fiber in the bran R : per cent fiber in the huller bran H : per cent. fiber in hulls. 3O TEXAS AGRICULTURAL EXPERIMENT STATION. If We assume the average fiber in huller bran to be 8 per cent. (Table No. 13) and that of hulls to be 39 per cent. (Table No. 15), the formula becomes I: F——8 I F-—8' 39—8 31 The quantity of hulls present for various grades would then be approximately : Crude Fiber Hulls Per Cent. Per Cent. 8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. O 1O . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.4 12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.9 15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .226 RICE POLISH. The composition of rice polish is somewhat variable, depending on the kind of rice to be milled. If the rice is soft and breaks up finely, or rubs off, it goes into the polish. As the rice itself is low in fat and protein, its presence reduces the protein and fat content of the polish. If, on the other hand, the rice is hard or fiinty, and does not break up finely or rub off, the polish consists more largely of the outer coating of the rice and contains a comparatively high percent- age of fat. The presence of pulverized or broken rice accounts for the low fat in some samples of rice polish. It is not to the interest of the miller for rice to go into the polish, as even breWer’s rice has a higher commercial value than rice polish. Table No. 18 shows the composition of the samples of rice polish col- lected along with the samples of rice studied in this bulletin. Table TABLE 18. RICE POLISH, FROM BRUSHES. 5 . Z ‘S . 8 E L3 2 ‘i, w; *2 Variety. ,5 8 ‘=- 58 _ E s E s s’ 2*; 53 . 2 fi 2 '5 E *1 ° “’ '5 5 .4 a. m u Z B <1 n. 9586 Honduras . . . . . . . . . . . . . . . . . . . . . .. 12 91 5.62 2.18 66.17 9.84 3.26 .7 9605 Honduras . . . . . . . . . . . . . . . . . . . . . . . 12 79 7.75 2.79 60.34 10.76 5.57 1 .36 9484 Honduras . . . . . . . . . . . . . . . . . . . . . . . 13.02 6.23 1 .52 66.25 10.57 2.41 . 12 9826 Honduras . . . . . . . . . . . . . . . . . . . . . . . 14.45 11 .35 1.90 58.44 10.31 3.55 . . . . . . 9837 Honduras . . . . . . . . . . . . . . . . . . . . . .. 11.13 6.71 1.63 67.28 10.30 2.95 53 9908 Honduras . . . . . . . . . . . . . . . . . . . . . . . 14.24 9.22 2.28 59.43 10. 14 4.69 . . . . . . 9615 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 14.03 12.95 2.53 55.70 8.86 5.93 . . . . . . 9852 Blue Rose . . . . . . . . . . . . . . . . . . . . . .. 11.39 11.27 2.00 61.46 9.91 3.97 33 9888Japan . . . . . . . . . . . . . . . . . . . . . . . .. 12.59 10.23 2.13 60.33 9.98 4.74 48 9641 Red Rice Serles . . . . . . . . . . . . . . . . . . 12.24 9.34 2.20 62.76 8.46 5.00 . . . . . . Average (10) . . . . . . . . . . . . . . . . . 12.88 9.07 2.12 61 81 9.91 4.21 .60 ‘ Q THE COMPOSITION or Bron AND Irs BY-PRODUCTS. 31 N0. 19 contains the composition of rice polish averaged by periods of six months, from samples collected for the Feed Control Service. The average digestible protein and productive values arc also given; these are discussed in the next section. TABLE 19. AVERAGEVCOMPOSITION OF RICE POLISH BY PERIODS OF SIX MONTHS (FEED CONTROL SAMPLES). y l l t '5 . ‘l’ l i? s 5 ~ a , ‘P’ r4 Period. l Z3 g] g é 5Q . 1534:’? o i 11 ‘a g L. v ‘g; g 175B’ :13 . E > a Q "U ;_, >< .,_, - 0 L. ‘U N 1 I1“ E 15 E Pi ° S‘ "i 3°“ B’ ‘ Z G- Lr-l U Z 5 <fi Q O. ‘ | July 1, 1907 t0 Jan. 1, 1908 20 11.97 18 2 63 61.46 9.79 4.97 8 06 20.31 Jan. 1,1908 t0 July 1, 1908 3 12.39 10 72 3 62 59.07 9.49 4.71 8 34 20.58 July 1, 1908 t0 Jan. 1, 1909 16 12.68 9 12 2 72 61.53 9.31 4.64 8 53 20.41 Jan. 1, 190910 July 1, 1909 2 12.75 .01 2 58 59.15 10.46 6.05 8 58 19.82 July 1,1909 t0 Jan. 1, 1910 16 13.23 10.87 3 40 58.23 9.02 5.25 8 90 20.61 Jan. 1,1910t0 July 1, 1910 4 12.13 .36 2 26 62.97 10.22 4.06 8 16 20.28 July 1, 1910 t0 Jan. 1, 1911 5 12.10 .87 2 70 60.78 9.87 4.68 8 14 20.52 Jan. 1,1911t0 July 1, 1911 9 12.56 10.58 3 37 57.49 9.81 6.19 8 45 20.13 July 1, 1911 t0 Jan. 1,1912 6 11.56 8.11 2 52 62.45 10.89 4.47 7 78 19.95 July 1, 1912 l0 Jan. 1, 1913 14 11.81 10.21 2 88 60.84 8.90 5.36 7 95 20.65 Jan. 1,1913 t0 July 1, 1913 2 12.80 10.95 2 79 58.94 9.69 4.83 8 61 20.74 Jan. 1,1914 t0 July 1,1914 15 11.52 7.40 2 38 62.20 11.39 5.11 7 75 19.55 July 1, 1914 t0 Jan. 1, 1915 20 12.29 .45 2 53 39.80 10.36 5.57 8 27 20.11 Jan. 1, 1915 t0 July 1, 1915 12.41 7.79 1 88 63.65 10.30 3.91 _ 8 35 20.21 July 1, 1915 t0 Jan.1, 1916 13 12.85 10.17 2 61 59.63 9.32 5.42 8 65 20.52 THE FEEDING VALUE OF BRAN AND POLISH. The feeding value of rice bran and rice polish de-pends upon (a) the quantity of digestible protein, (b) the productive value, and (c) the suitability to the animal. The digestible protein is used for the purpose of building or repair of muscle, cell tissue, and organs of the body, which are chiefly com- posed of proteids. It is also used for hair, wool, and for the casein of milk. . The productive value is expressed in terms of fat, and is the quan- tity of fat that would be produced on a fattening animal when added to a ration already sufficient to supply the needs of the animal for maintenance. It represents the part of the feed available for body uses, after all losses have been deducted, due to digestion, fermenta- tion, and body activities necessary to prepare the food for the use of the animal. The productive value is used for heating the animal body and for supplying it with energy to be used in body motions, beating of the heart, and other vital activities. It is also, used for the production of body fat, or the sugar and fat of milk. It also furnishes the energy used when an animal works. Animals require more productive value in their food than they do protein. For example, while a fattening steer that weighs 1000 pounds requires only 1.8 pounds of digestible protein, he should receive from 2.8 to 3.6 pounds productive value. The digestible protein and the productive values are ascertained by means of digestion experiments and other tests with animals. Diges- 32 TEXAS AGRICULTURAL EXPERIMENT STATION. tion experiments with rice bran and rice polish are given in bulletin N0. 166 of this Station. The digestible protein of a given feed is found by multiplying the protein by the coefficient of digestibility of the protein. The productive value is ascertained by multiplying each constituent of the feed by its production factor, and adding the prod- ucts. If the value for crude fiber is negative, it is subtracted. (See Bulletin No. 185 for a discussion of these factors.) Since the values of rice bran and rice hulls are different, the pro- portion of hulls in rice bran, which can be judged by the crude fiber content, affects the production coefficients. The production coeflicients for different grades of rice are given in Table No. 20. TABLE 20. PRODUCTIVE COEFFICIENTS OF RICE BY-PRODUCTS. l 4H‘ --3 1.. >> 3 a § Z55 :5 "‘ we d é é 5 t? E -- L‘ Q ma, 2 d.) Q 3 v ‘C! 2 g %.E”e. E i‘ 5 é“ s‘ ° Rice bran, 8 per cent fiber (7-9), 0 hulls . . . . . . . . . . . . . . . . .155 .540 .023 .217 .663 Rice bran, 10 per cent fiber (9-11), 6 .4 hulls . . . . . . . . . . . . . 153 .539 O .211 .654 Rice bran, 12 per cent fiber (11-13), 12.9 hulls . . . . . . . . . . .151 .538 —.016 .205 .644 Rice bran, 15 per cent fiber (13-165), 22.6 hulls... . . . . . .147 .536 ——.032 .196 .626 R’ b 19 fb 16 5 19) 32 3 h ll 142 533 042 185 604 1ce ran, percent 1 er( . — , . u s . . . . . .. . . - —-. . . Rice bran, 20 per cent fiber (19-21) . . . . . . . . . . . . . . . . . . . .138 .530 —.048 .178 .588 Hulls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .' .024 .318 —.070 .087 .10 Polish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .158 .490 _.010 .227 .673 The methods use-d in Working these out are readily seen by reference to Table No. 21 and are described in a subsequent section. 33 THE COMPOSITION OF RICE AND ITs BY-PRODUCTS. NmiNQ 2:. om. wn 3.2 $4.. M26“ h . . . . . . . . . . . . . . . . . . . .2: 2: $33 55¢ Eco 3Q om Ezmaeou 3R an: NvAQ mohfi an. mm; mnwm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..w.:h.wm_w==wQ . . . . . . . . _ . . . . . . . . . . . . . . . . . . . . . .h®£@ fi-QQU QQQWJhNhQ 3. I 3.2 NW3 5.2 8a 2:: E . . . . . . _ . . . . . . . . . . . . . .2: 2: 133 #2:. E3 5Q wQ =osaogaou R.@.A\,_. §m. N~@. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......-...wfi:m.N@~m::w% . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1~UQ€ HEUUhUQ@.CNHQ if: “NAZ 5.3» 32 fin. : i... I Q . . . . . . . . . . . . . . . ._. . 4E: 2: 1503 Ea Ewe 5Q mH EQEmoQEoU wfiv mmé “w: 3w: mm. an. mwmm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ImQZYNNiEQwQ 22w mmiw Ewan mfiw Q92 2. 2 <35. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . In“: 7R. 5e.“ £80 SQ w :55 oodm wma v92 3% ma.» 3.2 EH2 m . . . . . . . . . . . . . . . . . . .69: 8. 1303 Se: E3 5Q 2 coEwoQEoU w%-? %£. %&o| NN- ~ . . . . . .....-> - . - - . . - . --mai»fi.@-w=si 2a 2 .2 .3. g m?“ $4.: m1»: <92. . . . . . . . . . . . . . . . . . Q: w ma 3n: Zoo 5Q w 2W5 31$ 9M2 mtw mdm o.wm o; mim QnmwQ. . . . . . . . . . . . . . . ‘ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1%: o2 .231 32w mmfiofi mwfiv oo.w 0N4; S33 U H< . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...o.3iwo.m E wcwo 5m Ho.“ swim mfiwm ha: “mfg mmfifi U . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. E: Q nw oswiom am-N n71 mq. . . . . . . . . . . . . » . - - ' . - . . - - . . . . < . - - ~ - . . ¢ - - . u: . - : . . .-.--@nim¢fl.? Aw.@@ \ J . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ‘~02: QCQU kUa .=NHQ UU@x éumbxw QUQTM Jombxm 4E4 do? >9 09G owsuU uonwfl dflfiohm cowobmz AQZOFH mieoanomm QZ< zo-a-momioo JN Hdflfh. 3% TEXAS AGRICULTURAL EXPERIMENT STATION. Mam... 4w? $2.1 om.» w? g ................ . .. ..................... . 5a.. as E a eomoevcu 5:22;” 0c fi _ w T '- W w > ‘Y . . . . . R . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . . . . wn- ~NQOQ .Q:—N> ntaabflwvOhg w? mmm wwpl we wm; wmww». RH U H H H .. H .. N .. H .. A.xxxxxwxflmw..........p ....... kmluwwwflwrim Humrmumw mum» wwwwwwwfi _ _ . m. .|l m M Y . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . uOni-w HGUO MOQ JHFwTuEOOO COMHOUUOMQ l. _ . _ . . - . . . . . . . . . . . . . - . . . . . - . - . . V . . . . . . . . . . . . . . . - . - - . 2H 5w $1 ofi mo“ max». “RUNNER;Hfipqppnnwmmnnmum . . . . . . . . . . ..w=é..fi_m.~m.@2~>@>:8@.:@ “w w i 3 w W mfi 2 m mm fl ES , . . . . . . Jcoo pom w rm“: >5. 63$, Qzflgwoi .|.| M vfl\k . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..~QQ@ GQQO MUQ JhhQfivEUOU U>@MQ5@O.~A% _ i _ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - . . . . . . . . . . ~ . - - q - - N. N. I. fi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Twna~ fiwmzfi> 0>@#Q5@QH@ . . . . . 7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . IE3 .6 w £5 wSh 63$, wfiuosnohm A@w W. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..~0Q€ HCUU MOQ JFMQMOEQQU MXIQOH-wvnvhm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2291 133 63$» wfifloswogm mo. $2. 5.7!: 0N9. moo. vwvwo. . . . . . . . . . . . . . . . . . . . . R . . . . . . . . . . . . . . . . . . . . . . . . .2 an .2: v6 63$, ok/Soswoum ~wm.w w®w.w mhw. Nwfib w®O.N n~”\~.\|@! . . . . . . . . . . . . . . . . . R . . . . . . . . . . . . . . . . R . . . . . . Jfloo woQ w Tmnfi 00w .053? Q/mwoflwounw w mw ..w V? . . . . . . . . . . . R . . . . . . . . . . . . . . . . . . . R . . . . . . . . . firfinvv wiwnv hOQ W JEMAZOEQOU Q>@¢O5@Okn% mmiw mhw. . N m. E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1%: 5mm oswmwwfl Rmhm m? wmfl Wwmnmv raw; vzamm zmxmmfppmHxmmnumnuxunnw ..... RRVRMMWAwMflHMMMWQwnwmfim» wwmwwwwwm . @%. . § . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -M‘=H:& ~Q=~N> Ux/Twnvgwvohm _ . . . . . . . . . . . R . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fmnvaaww QCOU kQQ _U5_N> Q>@MU~;VO.~H% v L a. .5. ET an é. _ _ ........................................ . . . . . .... . s: émoavoo saéohm . m _ . . . . . . . . . . . . . . . . R . . . . . . . . . . . . . . . . . . . . . . . Humvfiww £590 hUQ JkmfifivaflOU §C@HO5@OH@ i . W W dmwaoka Aombxo dwfih Jombxm j oifiuwowmc ooh 325D pofim dmofifim .£w< _ $352 _ AWZO~P. w Q '~— as u j; *- “" .8 . >< é '1'? .3 m g O gm . £2 h -—— o - s- s o 3 5 1: E‘; 3 . 3 g 8 f E y: o a: i m A I n. u Z 3 <2 3 9617 From rough dryers, Blue Rose. . . . . 5.58 2.56 16 O3 25 5O 7.37 32.96 29.58 9827 Honduras._. .._ . . . . . . . . . . . . . . . . . .. 9.68 3.08 27.28 32 00 9.01 18.95 17.69 9836 From chaff grinder . . . . . . . . . . . . . . . 4.97 1.80 22.40 25 67 7 O5 38.11 36 21 9896 From rough monitor, Honduras. . . . 6.46 4.12 19.83 36 29 8 80 24.50 21 75 9865 Dust . . . . . . . . . . . . . . . . . . . . . . . . . . .. 4.73 2.05 30.12 30.66 8.24 24.20 22.59 9889 Dust . . . . . . . . . . . . . . . . . . . . . . . . . . .. 6.15 2.46 29.01 31.87 7.51 23.00 21.61 11186 From cyclone from rough rice shaker . . . . . . . . . . . . . . . . . . . . .. 3.69 1.97 24.31 30.55 8.16 31.32 29.42 11191 From aspirator on stone bran reel 12.00 13.48 13.96 39.58 9.50 11.48 5.57 11203 From cyclone from rough rice shaker . . . . . . . . . . . . . . . . . . . . .. 3.94 1.10 18.94 24.64 ’ 7.19 44.19 42.11 Average (9) . . . . . . . . . . . . . . ..| 6.36 3.62, 23.54] 30.76} 8.091 27.63] 25.11 fat, and high in fiber, showing the presence of much woody material. On account of the quantity of dirt, the high fiber, and the low feeding value shown thereby, the dust from rough rice must be considered of very inferior feeding value and not at all a desirable feed. The addition of such dust to rice bran or other rice by-products, must, therefore, be considered as a serious adulteration. The presence of this dust in a feed is highly objectionable. . MISCELLANEOUS. Table No. 24 shows analyses of some miscellanous samples. The fiber and insoluble ash in the chits going to the hullers show the presence of rice hulls. 38' TEXAS AGRICULTURAL EXPERIMENT STATION. Light rice consists largely of hulls and has a low feeding value. The same is true of immature rice, which is another name for the same thing. Light rice, ground, and separated partly from the hulls, TABLE 24. MISCELLANEOUS. "" I z l - a i -& c; ‘ ' 8 t; E '2 E ~‘= 2 “w a. a a a ~= 50a . z ‘a ‘ '6 s a ¢>~‘= B . i’ n *5’ .= :1 b 5 T; 4: 3 N l-< <-' P "" V1 r- .4 n. m u z B <1 .: l 11185 Chits, goes to huller . . . . . . . . . . . . .. 8.69 4.88 10.88 57.78 10.93 6.84 4.90 11197Lightr1ce..,, . . . . . . . . . . . . . . . . . .. 5.44 1.96 34.57 32.68 7.74 17.61 16.31 Hi3?Tilghtgicetalllngs...“............ 1111113 UPC r166 . . . . . . . . . . . . . . . . . . . . . . . . . . 11202 Chits going into huller. . . . . . . . 8.94 7.22 8.49 56.94 10.52 7.89 5.03 11200 Hulleiltnan from huller receiving 9 81 10 32 20 45 39 73 7 15 12 54 9 04 c 1 s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11215 Light rice after being ground . . . . . . 4.75 2.70 35.30 30.07 9.06 18.12 16.86 11216 Light rice, tallmgs discarded . . . . . . . 2. 75 0.94 42.34 25.89 9.26 18 .82 17.82 Average . . . . . . . . . . . . . . . . . . . .. 6.83 3.96 24 73 40.32 8.81 15.35 12.98 consists chiefly of . rice hulls. The addition of light rice to rice bran is, therefore, practically equivalent to adulteration with rice hulls. RICE HULL ASHES. Rice hull ashes consist chiefly of silica and contain little plant food. They contain. on an average, in 100 pounds, 0.58 pound phosphoric acid and 0.57 Analyses of several samples are given in Table No. 25. pound potash. If we assume a valuation of 6 cents a pound for phos- phoric acid and 6 cents for potash, the valuation per ton would be TABLE 25. HULL ASHES. <32 ' Phos- o Insoluble Lime. Magne- Potash. phoric i,‘ i’ ash. - sia acid. .18 9610 . . . . . . . . . . . . . . . . . . . . . . . . 97.85 .24 .01 .08 .36 186 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62 1 .73 193 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80 .21 191 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 .41 9564 . . . . . . . . . . . . . . . . . . . . . . . . 95 .28 .90 .23 .39 .44 11221 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 .01 .20 11379 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 .60 11380 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 .63 Average . . . . . . . . . . . .. 96.97 0.57 0.12 0.58 0.57 $1.38. This would be above the normal value, as all the phosphoric acid is not available. If We assume a valuation of 40 cents for potash (which price has been reached under war conditions), the rice hull ashes would have a valuation of $5.26 per ton. Polish at 40 cents a pound is, however, entirely too expensive to use as a fertilizer, and we consider the first valuation ($1.38 per ton) to represent more nearly Although this value is loW, farmers the fertilizing value of the ashes. THE COMPOSITION OF R1012 AND ITs BY-PRODUCTS. 39 could afford to haul the ashes home, if they were given to them, when their wagons would otherwise return empty. TABLE 26. MISCELLANEOUS. I o" r Z s >> ‘ o . . F: d ‘a {A L4 3 '2 . e 5 ‘=3 3 5 I . ° -= "gm ”’ 2,” 5 c 1 o go g} m-s 8 m V) '3 A E <“ *5 .8 s‘ 3 --" .4 l 4 2 a. o. n. n: C: Stone Bran. * 9590 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 .52 72 1.55 10 43 82 2 36 9613 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 13 .70 . . . . . . . . . . . . . . . . . . . . . . . . 9602 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 20 .47 .60 1.21 13.77 8 50 9476 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 .43 60 .50 14.53 1 04 59 9823 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 13 .41 . . . . .. 1.10 16.44 . . . . . . . . . . .. 9857 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 15 .46 . . . . . . . . . . .. 15.37 . . . . . . . . . . .. 9846 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .11 .38 52 . . . . .. 16.60 . . . . . . . . . . .. 9907 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .17 38 . . . . . . . . . . .. 14.61 . . . . . . . . . . .. 9887 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .17 92 . . . . . . . . . . .. 13.37 . . . . . . . . . . . . 11152 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.32 12.02 . . . . . . . . . . .. 11153 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.13 14.48 . . . . . . . . . . .. 11154 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.74 12.01 . . . . . . . . . . .. 11155 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.67 12.85 . . . . . . . . . . .. 11156 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.75 . . . . . . . . . . . . . . . . . . 11157 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.06 . . . . . . . . . . . . . . . . .. 11166 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11168 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.48 . . . . . . . . . . . . . . . . . . 11169 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.19 . . . . . . . . . . . . . . . . .. 11179 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2.33 . . . . . . . . . . . . . . . . .. Average . . . . . . . . . . . . . . . . . . . .. .16 .52 .61 1.39 13.87 .78 1.15 Cone Meal. 9593 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 11 1.10 1.18 .96 4.54 1.34 3 43 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 10 1.10 1.08 2.49 4.90 1.48 2 35 9820 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 06 1.13 . . . . .. 3.59 8.99 . . . . . . . . . . .. 9859 .‘ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 01 1.29 . . . . .. .35 5.65 . . . . . . . . . . .. 9844 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . .. 1.32 3 08 4.63 . . . . . . . . . . .. 9899 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . , . . . . . . . . . . .. 1.08 . . . . .. 4.18 . . . . . . . . . . .. 9884 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 19 1 42 3.40 4.35 8.72 1.83 66 11194 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .., . . . . . . . . . . .. 1.39 3.49 4.83 . . . . . . . . . . .. Average . . . . . . . . . . . . . . . . . . . .. .09 1.21 1.58 3.19 5 81 1.55 2 15 Bran from First Huller. 9584 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .12 1 29 1 51 3.48 7 60 1.02 4 04 9614 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3.26 . . . . . . . . . . . . . . . . . . 9606 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 28 3.22 . . . . . . . . . . . . . . . . .. 648 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .10 1.16 . . . . .. 3.57 6.67 .64 5 09 9828 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .12 1.06 . . . . .. 3.40 7.15 . . . . . . . . . . .. 9858 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 14 1.39 . . . . . . 4.44 8.15 . . . . . . . . . . .. 9834 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 12 1.17 1 46 3.91 8.48 . . . . . . . . . . .. 9904 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 17 1.13 . . . . . . 3.35 7.71 . . . . . . . . . . .. 9886 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 10 1.26 . . . . .. 3.28 . . . . .. 1.93 . . . . .. 1158 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3. 7.65 . . . . . . . . . . .. 11159 . ' . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3.14 8.08 . . . . . . . . . . .. 11160 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3.38 7.94 . . . . . . . . . . . . 11161 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3.41 8.04 . . . . . . . . . . .. 11170 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3.37 . . . . . . . . . . . . . . . . .. 11171 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3.69 7 82 . . . . . . . . . . .. 11172 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3.23 . . . . . . . . . . . . . . . . .. 11173 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3.39 . . . . . . . . . . . . . . . . . . 11178 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 3.03 . . . . . . . . . . . . . . . . .. 11180 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 4.05 . . . . . . . . . . . . . . . . .. Average . . . . . . . . . . . . . . . . . . . ..J 0 12 1 21 1.42 3 47 7 76 1 20 4 57 ~10 TEXAS AGRICULTURAL EXPERIMENT STATION. TABLE 26. MISCELLANEOUS-—Continued. 6' '3 , Z a '5 6 . _ g o- 2 i. firs 8 '5’ i, no W m o " u; “E1 E =' *5 E s 8 - -~" ._1 1 4 E c. n. o. a: Q MixedpBran. 9616 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 16 .92 . . . . . . . . . . .. 11.60 . . . . . . . . . .. 9601 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 16 .66 1.09 2.16 1.69 1.64 2.06 964 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .14 1.14 . . . . .. 6.66 6.46 . . . . . . . . . .. 9419 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .16 .66 1.01 2.21 14.69 1.66 1.11 9646 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.12 . . . . . . . . . . . . . . . . . . . . . .. 9666 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .10 1.26 . . . . . . . . . . . . . . . . .. 1.91 6.66 9660 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .06 1 .99 . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 11145 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .14 1.00 . . . . .. 2.85 .74 . . . . . . . . . .. 11147 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .18 1.28 . . . . .. 3.43 9.79 . . . . . . . . . .. 11146 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .12 .66 . . . . .. 2.66 .92 . . . . . . . . . .. 11149 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .14 1.04 . . . . .. 6.01 . . . . . . . . . . . . . . . .. 11162 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 6.01 . . . . . . . . . . . . . . . .. 11163 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2.58 . . . . . . . . . . . . . . . .. 11164 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2.62 . . . . . . . . . . . . . . . .. 11166 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2.06 . . . . . . . . . . . . . . . .. 11111 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 6.61 . . . . . . . . . .. 11146 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .14 .79 . . . . . . . . . . .. 10.27 . . . . . . . . . .. Average . . . . . . . . . . . . . . . . . . . .. .16 .96 1.09 2.64 10.16 1.11 6.12 Hulls. Average . . . . . . . . . . . . . . . . . . . .. .11 .09 .24 .28 18.14 .24 .45 Polish, Brush. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .09 .45 .48 1.16 3.38 .85 1.61 9606.'.'.'.'.1IIIIIIIIIIIIIIIIIIIIIIIIIII ""':10"":s6"':19 "6146 1140 "2120 9641 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2.63 . . . . . . . . . . . . . . . .. 9484 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .06 .22 .55 1.21 3.06 .84 1.70. 9826 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 9852 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .07 .72 .92 1.54 3.79 . . . . . . . . . .. 9837 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .55 1.49 3.22 . . . . . . . . . .. 9908 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 9888 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .13 .90 . . . . . . . . . . .. 3.93 1.99 3.52 Average . . . . . . . . . . . . . . . . . . . .. .09 .62 .66 1.73 3.47 1.27 2.26 ACKNOWLEDGMENT. Analyses and other work involved in the preparation of this bul- letin have been done by Messrs. Asbury, Buchwald, Enochs, Lebeson, Sprott, Ridgell, Weaver, and perhaps other members of the staff. 2. SUMMARY AND CONCLUSIONS. 1. A description of the process of rice milling is given. Milling of rice partly removes phosphoric acid, potash, vitamines, and other constituents of the rice, and gives it a whiter and more at- tractive appearance. THE COMPOSITION or Bron AND Irs Bsonnonuors. 41 3. Rice has a high food value, and is used almost exclusively as a food by some Eastern nations. l. Brown rice has a brown color, with perhaps some greenish im- mature grains, and consists of the rice that has not been milled to remove the outer coating. It is richer in phosphoric acid and vita- mines than polished rice, and its use cures or prevents certain diseases consequent on the almost exclusive use of polished rice. White rice cooks better and has a different taste. 5. Chicken feed, or rough rice screenings, contains chiefly weed seeds, broken rice, and dirt, and is variable in composition. 6. So-called stone bran is the sifting from rice hulls and rice, and consists largely of rice hulls, with some rice bran, germ, and broken rice. 7. Stone bran from Blue Rose rice contains more fat and more fiber on an average than that from Honduras rice. . Rice hulls also get into rice bran with the so-called chits. 9. Huller bran, or rice bran removed by the huller is rich in pro- tein and fat and is practically free from hulls. a 0. Rice hulls have a very low feeding value, but there is no evi- > dence that they are actually poisonous or injurious to animals. 11. The rice bran on the market consists of a mixture of huller bran, cone bran, and stone bran. The addition of hulls, immature rice, inferior stone bran, excessive amounts of stone bran, chicken feed, dust, or any other milling by-product, is an adulteration. 12. Tables are given showing composition and productive values of rice bran and rice polish. These two products compare favorably with corn. 13. A method is given for calculating the hull content from the fiber content. /~14. The production coefiicients vary with the grade of the product, and so does the productive value and the digestible protein. 15. The extraction of fat from the rice bran has not been commer- cially successful. f/lfi. Mineral and sugar contents of rice and its by-products are given. 1.7. Dust from rough rice contains much dirt and hulls, and its presence in a feed is highly objectionable. 18. Light rice consist-s chiefly of hulls, and the addition of light rice or the grindings from it, to rice bran, is an adulteration. 19. Rice hull ashes consist mostly of silica and have an average fertilizer valuation of $1.38 per ton.