100.00 100.00 100.00 100.00 100.00 100.00 100.00

On looking over this table, we notice that rice contains by about 20 per
cent, more starch than barley, and by about 10 to 12 per cent, more than
maize.

But on the other hand, barley and maize are richer in albuminous matter
and in ash. The extractive matter, _i. e._, the part which is soluble in
cold water, is also much greater in barley and maize than in rice. The
extractive matter is for barley 8.7 per cent., for maize 6.3 per cent.,
while rice contains only 2.1 per cent., and it consists in each case of
dextrin, sugar, the soluble part of the ash, and of some nitrogenous
matter (soluble albumen).

The amount of woody fiber or cellulose is considerable for rice with its
husk, but only slight for samples without husk. The seat of the mineral
matter of the grain of rice is mainly in the husk, and as this ash is
very valuable as nourishment for the yeast plant, it is an open question
whether it would not be preferable to use for brewing purposes rice with
its husk. The comparatively largest amount of fat is contained in
maize; and as such oil is not desirable for brewing purposes, different
recommendations have been advanced for freeing the grain from it. In the
following table some of the mineral constituents of the three kinds of
grain are compared with each other. These data refer to 100 parts of
ash, and are taken from analysis given by Dr. Emil Wolf.

100 parts of
Potash Lime Magnesia Phosphoric Silica grain contain
acid ash.