Rice contains much more starch, but on the other hand, much less albuminous matter and ash, than maize and barley. The compositions of different kinds of dried rice do not vary very much, but as the amount of moisture in the raw grain ranges from 5 to 15 per cent., no brewer ought to buy rice without having first of all inquired with the assistance of a chemist as to the percentage of water present in the sample. Another point requiring attention is that of taking notice of the acidity, which also varies a good deal for different sorts of rice. In comparing the nutritive values of the three kinds of grain before us, Pillitz obtained the following numbers: Barley. Maize. Rice. -------------- ------------- ------------------ Air Dried at Air Dried at Air Dried at With Dry. 100° C. Dry. 100° C. Dry. 100° C. Husk. Moisture. 13.88 --- 13.89 --- 12.51 --- 12.00 Starch. 54.07 62.65 62.69 73.27 74.88 85.41 74.50 Dextrin and sugar. 5.66 6.67 3.57 4.14 1.12 1.26 --- Total albumen matter. 14.00 16.28 10.63 12.35 9.19 10.40 7.80 Mineral matter. 2.33 2.70 1.48 1.71 0.84 0.94 2.30 Fatty matter. 2.30 2.68 4.36 5.03 0.78 0.88 0.30 Cellulose matter. 7.76 9.02 3.38 4.50 0.68 1.11 3.10 ----------------------------------------------------------- 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).