on quality of milled rice M. A. Kaddus Miah. An..-arul Haque.- M. Pau1 Douglass & Briall Clarke Ft>o:><l G'O"r. l niti'"'" 0( Bios...-.;""", ""d Th"<>Io,,' , er . ..... 1d Sil"",. 5;1"",_ Bedfo.-<l M K"5 "I)T. UK Thi' ,!ud}, in'-"Iigawd Ihc CIf",,! of soaking lime on Ill< quali!}' of porboiled rice. The I',ddl' "'a, """ked ;n waler" 25 .nd SO "C for 15. 30. 60 "nd I:!(I min. Thc soaked poddl' was slcarned, dried. 'Iored and milled, With increa,ing soaking lime" ,ignifican( inc",ase ifl walor absorplion and milling and head rice (honce redUC1ion in brohn rice) wa, obscr .... d. A signiflC"dm difference in milling yield. al the 1% Ic, .. I. "'-as obtained be!",',,",," the raW ria- control and (11<- hot soaked parboiled samples. A largc reduclion in fissu",d gr.in ",'as obscr .... d .fkr soaking, (j is sUU<sled that fills the void spaces and cements Ihe crock< inside lhe endospenn, tll<: grain harder and minimizing inmal and brrab gc mining_ Keyword. O, If.sion. I><aJ ne<. m' <m,I Ii,,"n"," mHHnl. .I:orp<k>n. Introduc tion Rice is onc of Ihe food crops of t he world and i, second only 10 ",heal in terms of annual produclion for food U ... It is the slaple food of o,-er half of the world', population (q. AH & I'"oo}'a. 1974), Aboul 90% of Iho ,,"'odd', rice is produced and con.umed in Asia (M.rShan & Wad,worlh. 19(3) , The world's rice production increased frum 520 milli"n !"nnc' in I m Iu 597 million lonne, in 2000 (FAOSTAT, 2(01). Appr",im",dy of Ihc world', poddy prodUClion i, porboiled_ Parboil ing i, prac!isc<i in many pari. or thc IO.'orld ,uch India. Ilangiade'h. Mya,,-",ar. Malo}'.ia. Sri lanka. GII;n<a. South Africa. Italy. Spoin. naiiand. Switzerland. USA and France (Pillai),ar. 198 1 ). In )ndia and Bangladesh. ""peeli,'.ly . bout 60 and 90% of t"" total rice consumplion is p'"boiled (Choudhury, 19(1). Parboiling i. a h}'drolhonnal Ircatment applic-d 10 raw paddy. DUring t hi' process. grd,n rh.ngcs i1< physical a ... arch gdat,n,.teS bttau>c of 'Co,,"'!'OIHIonl: f,,: Olll} 86-'ln <--"",;1: . , ..... '" 'u "'"nll<ld ,K , \I k c ___ ... Ih. hoal trealment in Ihe proscncc of waler. Parboiled padd)' pro"d a higher milhng yield and reduce> nUlrien! 10>5 during mill ing and "00' ( Rao & Juli.no. 1970)_ Cm,ks. ,k\-do[,<d "'ilhin the g,.in during maturil}', cau" breakage upon m;lling, These ifllemal <racks. ",hid cannot be..en bl' Ihe n.ked el'e. 'pl illi1e l!1" ins into smallcr por1ions cooking and p,,,,,ool: ing "'ll,hc . Such b",abge ofrice mal' be climinaled by proper """king and stcaming (Ali & rand)", 1974). Parboiling indud ... and d,)'_ ing. Tho ""in objec!ivc of soaking is 10 achie'-e and unironn Waler .bsorpllon (Win,berly. Thi. walCf ab"'rplion m.}' be 1<> obtain a dcsimbk mo;"ure ",nlenl of the ",aked paddy, .ilhe, hy Ihe dumlion of ",,,,k ing or soaking a! an ele"aled lem[,<r.ltU"" During lhe parboiling pr""",,,, .bou! moisture con- Icn!. ""et ba,;. (w.b.). i, ",quired ifl so.ked paddy for prope' hydration (Gariboldi. 1974). ",hici1 may be "ehie"ed when the paddl' is """ked at a room tcmpe"'dture for 36-72 h (Farouk & Islam, 19(5). Cold nc' .. "theless rrquire, a quan- lily or water and is !imc-ln.uming and labour inlens;yo_ ., 112. ..... of h., ......... on m ......... q.""'. M. A. K ... , ...... ai, During ",aling. when grain moiSl"re exceed, 30--32%. the hush .plil cau,ing leachmg and. ullimately. dc\haping of lhe rico. High l<mpem lure ",aking ,hould lherdore he ,,,icily monit. ored and stopped al the appropriate poinl whon the mOiSIUre content of I"" rice i. about (llhaltachM),a. 1985). Rice process;ng loss is high in Asia. panicularl}' in Bangladesh w""re c. 10 .. has been reporled (Ihque " Ill . 1997) bee.",", of primil i"e pro,ohsing melhods. Cakubling from" reported yearly prod ""lion of c. 14.1 milli,," metric Ion no' lhis 10'" is oqui, ... lenl 10 94 1 O(X) melric 10nn. "'hi<h could he uscJ 10 f""d c. 10.5 million people. In A,ia and Afr"' . paddy i, gonemti)' "'"k<tl in cold waler for 24---4l1 h. which prod"""s a high population of anaerobic hacteria. laclic aci.d bac leri". staphylococci and yeast, This period of soaking and use of the same "'ater repe",edl}' prodllCes off odour. poor qualit )' and bad laste in lhe final product ( Ramaling<Jm & Raj. 1996), From Ihe commereial and consumers' point of "icw. Ihe main qualily crileria of par boiled rice are: oplimum milling ),ield: maximum head nee: minimum brolen internal fi",ur- ing: unifonn grain si, .. " and dos irabLe colour 'md arOma. Allhough a few studies ba,'. """n condUC1<-d on ",,"king. no ')'''emalic .. udy ha. l:>c<:n performl to obserw Ihe eff""l of hot .oaking on Ihe degr of water absorplion and milling qualilies. As t he introduct ion of hOI "", king for an appropriale dural ;on m,,)' sa"e "aluable process ing tinl< and imp'o,'c t he q""hly of p<trboiled rice. Ihi. stud}' ha. """n undertaken 10 l.st lhe hypot hesi, Ihal an "ppropnatc soaking condition for 3 desirable qualit y in p<trboiled milled rice be idenl ified, Mate.ial. and method. ,\ high yidding long grain rle.., "ariet )' ( BR4). dowloped by the Bangladesh Rice R""""reh Inst ilule. used t hroughoul Ihe The p<tddy was grown in 8angladesh du,ing AUiUSt 10 December 1997. AfI.r han'eSling. t he grain, were ..,paroled from panicles by Ihe drum be'l ing method and dried by sp",,,ding on a solid Hoor under lite sun 10 adtie,," a mo;sturt conlenl of Iyp;cally c. . About 97'10 malured ftlled grain ,,'as obtained, The mean lenglh/breadlh ralio of Icn randoml), ",I"""d l'rain, ,,'as 2.7, The am)"lose Cunnl of Ihi, r"" "ancly is ( Hi ,was f/ al. . 19921 and t he grdnuh: .i,e "'" "'ithin Ihe range of 5--8 mm (Ali & Pand)"a. 19741. Al>onl 20 kg of paddy <ampk ",'as hrougl1l 10 Ihe UI( in lan".1,)' 1998 (.1)("'1 a month afler ha,wst ing). Each of 2{1 polylhene bags (250 Ihick) ""as filled wilh I kg of sampie . ..,aled and >lored in an incubalor al 25 "C. Determination of mm", un' conte nt W.) Th. mOl"u ronl<nl of the paddy Wa' dclcnnin<tl by Ihe standard <),'cn met hod IOS 1980) , Grain' ,,'etc ground in a piale mill (model - MLI 204. Nidcr",n Brol her< Ltd. Lineon. UK) and Ihree samples "f abouI 5 g cacb were pla,,--d in tin di,hes in Ihc o.-cn al 130C for 2 h. The d i,""" were token from t he o,,"n and cooled for 10 min in " de,iccator. Moisture conlent was caleulad from: moisture conlenl perrettlage (",",b,) - [I - ( .. ,f"" 1] x 100. ",het< "' , and "', are wcights (g) of wCl and dry sampk . ITsp,.-<li,-.ly. De!erminatioo of bulk densily and porosily The porosit y () of Ihe paddy was cakulatoo by measuri ng lhe lrue densily (I'J) using the pycnom- eter ""'lhod ( Mohse"in. 1970) and Ihe den,ity (r.) leneon. Void Motor (Jelleon, ScientifIC Hemel Hontp".ad, UI(). as (I - r.,.I ",) x 100, Measurement< were repeated f.w lIm"". Delerminatioo of Ih. quanl ity of soaking "'ater According to I1)RC (1976). lhe tolal quantily of "'ater abs.orbcd during the "'''king oper"tioo .s: 11' = ""("' r - m. l + ". ,,'here lVi. the quanlity of wa ter {kill required for (e.eluding ","'"pomtion loss). M'd t he "'eight of p<tddy at initial moisture conten! (kg). m. Ihe inilial moisture content of paddy (Io ). rn, Ihe final moisture conlen! of ",aked lX,dd)' M' " the ,,'';gbt of waler required 10 fill t he inler - ",nul .. spaces (kg) and i, exp ... sscd as: Intem.,,., .. 1 loom.1 of Food Sc!<ncc .00 Tochooloc lOO!. :no }ll- lJ7 c >oo>. ' .,-..., .. t_ .. _ no" . .. _ .... . ' .,. M ... . _ ..... w. _ (w, >< </r.) " p... ,,/Icn: P. IS 11>< un,l " ... "'1 of "OI\<T (Looo l& m ' ). Durin& 11>< "",hoilioZ pm<:ffi. occurs. Se'",aL ,uca,cl><1"$ ha"c uoed dilf.,-.,nl quan,i,in of .... ,'" 10 oompnl"'IC fo' ., .... """'Iioo "* ( IIlRc' 1976: .t. Wad, .. -.,nh. 1\19)). In Ihi, npcrimonl. C",,('O,allun I"", "OIS e<1;m.l<d 10 I>< 7.S, . by mal .nor. and Ib<fffore Ih< 10lal '1uan"l) of "",., uoN dun", _king "as W( L- O.075), Oiff ....... lI),d'ali01' of ..-ale, in'u lhe grain i. ha<lrally a d,ffusion f'<'>"C'"- In earl) ,, .... k. IIke' (L960) (ormulalN diffu""" ha,ed "" ,he "",gbl ,"",ca"" of whoa' ' ",ncl, durinL! ,mmc"iQn in "", ... by ""nl l he Fi<k', law modo!. X - Xo " \1 ft I' "here X. " ,he ,nl1,al. un,form mo"lure co,".n' 1& g '. dry ba,,,). X ,h. moiSlure coni .. " fo' a giv." nM.>'p,jon period (g '. dry basi.). X. ,I>< eIfCl..1"'C mo;;'lul<' con'cn' .1 the hound.n! wrf""" ,inl<S :> 0 (g '. dry ba".). S ,I>< c.poS! ,urf",.., .rea of paddy (cml l, V t hc ,""Iume of paddy (cm' ). D .. ,he dilf"""" c<:>dfi<im' (cm' , '). e Ih< ab!<>rpoion ,,,no (.). Considering. 1.(.1', - Km. a con Slan . ,he abmce equa';on could Ix "'ri".n OS r - X ... K",o/ii. Theref"",. ,he isolllomnal mooS- ' ul<' ga,n durinll absorpl,on is p"'ponio"al 1<> t he squal<' '00' of Ihe """kinll luno (.). Al paddy .MOrbJ .... I .. Ih,OIIJ-h ""plllary 11<1"'" of lhe .JI.Uow port$. " ... gIIl u",rea .. ,a p,d 01 Ihe "" .. I of abso'pllon. 1'1,c,do, . ""-",, d,lfu,,",n equalion ... La.e, modifo<d 10 Ih< foUo ... ,n! fonn
"I'ttt-< X, .. Ih< In'CTa'J'lI foo- .h< ;lra,pl.l,nc equalion. Cold _ Id", I'addy " .... """kcd ... ith lap ,,'ale, ro' IS .10. 4S. 60 and IZ(I min. The I .... of _king .. ..... measured and ranged from 2110 22 "C. A . _ ."--' - "" sample or padd)' ,,'as in a conl.i"", wllh 26 mL ofrold ",,,,le. plattd in an ,,,,,,,baIO' " I a con>lanl IrnIptraln"" of 2!i"C. A Sla,nless 511",1 pan conlainin! 762 ml or .... I .. ... as h<alN 10 100 C a nd u 600-, sample or ""ddy "". poured inlo Ih< ""n. "hi<" ","uhed in 'h< lemptraluI<' d,oppn& by Z(I "c ","hin .10 t. The pan ... ilh lid waS "ansfo,red (0 un o,'cn m;oinla,,>ed .1 """""'"' IrnIp ..... ' ..... of 80 ' c. Samples ",..,re _led fo, IS .IO. 4S. 60 or IZ(I min and th,,, mo,,1 li re <"nlcnlS d,ICn"lnro aftor each ILOalin l""a1l""n' , Od ","""" I of wrf""" molSt u"" by bioIun, pafICI An ol"<""'n1la\ malbemal"".1 m<l'lkl conta,ning ') .0]. "". ' 0 fil "",;'Iu"" pin n. """kinl lime (I) dala. "'be,,, R and C "I<' li",. cons"'nU. This equal ion .. 'as .. >Cd 10 .h 'I"" rimcnlal da la oblail>Od. The h),drJIIOfl rale ",,5 (lrlermil>Od from lhe model equalion for cach consUli"e m,n"le 1' tl umer;cal diffcrtnl;.li,m, of ....... pIes Al Ihe rnd or rach and I""all""nl. c. I> of " ' <I gra,n " ... I.k.n and placed in 0 Un con","",', "'h",h "") kq>1 u""o"ere<! "' uo own :11 1.10 'C fo' 10 min. A lid .. " . also placed in lhe 0'= . ... hi<h ...... indudN dunn! each .. ..,;&hi ... , The sample " .. , th<n remo'-cd .nd .ool<:d. uo<:o,-. red. at ,oom .cmperalu"" for 2 h and "..,ighed. Th< sample "'a. llItn """,00 lOO "ei&Joed apin. The gfOOl>d rice .... 5 Ih"" rcplacnl. ut>COwred. ,n Ih< o,'cn al 1.lO ' C for 2 h. cool<d fo, 10 min co,-ered wilh 110< lid and re-.. ..,;sJoed. Each lrealn""" .... 1 rcp1>.""IN Ikm: limes, The follo .. ,ng formula wai used '0 <\culal" Ihe moi.lUre cOotcIII (MC) (lIS. 19I!O). MC(%) = 100\1 - ("' .... / "'1"" )) where "" i, th< wcilht of ,,'<1 "'hoIe: bd""", pl<'.)l>dition,nl (,). "" Ih< .. ..,; .... of .. .." whole sample .fl., pre.roOOilioning (,). "'l Ihe wci&/ll of &1<>"00 .,,,"pi<- before (I) ...... 110< "rigbl of ,,",uod afk' dry''"1 ,d the o"(tI b) . . ..... of h., ......... on m ......... q.""' .... A. K .. , .... .. ai, Steaming Sample, ,,'-C'" ,,,o.m<:d ;n a 4l cara<';t )' p"'''"''' <"<>Okor "' .n ,,<SS p",s>"r. of I ",mo,phor" for 10 min. during which Ihe temperatu'" inside t he pressure cooker increased to 121 ' C After slcam ing. lap waler w ... sprayed onlO the cooker. through a rubber tubing. a{ a ra{e of I.j() ml s I for fa,{ cooling before opening {he lid, Moi,wf. conlent wa, {he" determi ned on a ""presen{a{i"e sample and fo und to be bet"'",,,n 32 and 37%. MoiSlure meter calibration One kIlogram of p;1ddy waS parboiled for <.I ib r",ion of a moi"ure meter (model Gminer ]I PM M. F.nnT. S<un,horpe. UK). a capaci . ,"""" type melcr "' it h a specified accunlcy of . The init i.1 contont of stcamed paddy wa, determined by Ihe o,'en me{hod using c. 20 g of sample. "The rema ining paddy was placed in a thin-layer drior. After I h. {wo ",mples of 100 "lid .w g were r,,",owd and {he moi,{uf. con{on{ WaS detennin.,d three time, by {he moi,{ure metof and o"en method. fespecli,ely. TI,e samplo wa' ' hen staled in a pia,{ic jar rOf h at fOOm {empcra{ure (c . 20- 22 "q fot ' ompering. Tho ",me prO<Oedun: of moi"",,, det"nnioa'ion Wd, followed after ewry 30 min of dl)' ing fm 4 h. The moi,tuIT "m'en' of the gmin ",a. al>o detenni ned by bolh method . Dry'ing and .. .,.-ag. of $team.d paddy A thin-Ia)"er bbor .. tory "",10 dri<-r "'ith ,i . siev", Wa. u>e<!. in "hkh hOI air pa,>e<! through the grain, The diameter. ",oss"",{ional "rea aod depth of each 'Le,'e wa. 195 mm. 0.03 m' and 45 mm. ro,prt'u,'ol)'. Th. ini{ial mO"{Ure conlenl Wa' dotennined by (he o,'on me{hod. Tho dfy bulb 'empem,ure. wc, bulb lempem.ure and rdatiw humidi,y w<rc moni'ored by a , ling p'ychrome'or, Thc paddy WlI' d i"ided inlO si, "<Iual pans and pbced on 'he SLe"es(2 mm aperture) fordl)'ing. Thc a"erag<: grain dept h and d l)'ing air wlocily were 2 mm and 004 m s I. respect;"ely, All ",mple, Wef. inilially dried a{ 35 ' C until Ihe mOi'lUre colllelll "'1SC. I The drying (empera{ ure chose n "'a. based on a sWdy by Uddin eI "I, < 1987). "here" drying tem""r .. t ure ranging from 31 {o 37 ' C Wa' used. Samples were {hen SUbjected (o '.mper- in a staled pia;{ie container a' c. 10--22 "C, Finally. after about 45 min of further dfymg a' c, 22- 24"C. a m"i" u", con' en' reading of 16% WlI, achined. which. will he >cc n later. i\ equi"alen' to a moi"uIT con'cn' of 14% a, dc,cnniocd hy t he O\'Cn mel hod. Tempering of p',ddy during dr)' i"g " ,"cry imporlant for obtaining bettOr milling quali t )'. When {he parboiled was dried ,"pidly without tompering. a ,{eep moist ure gradielll doveloped between the ,urfa"" and {he re nl", of Ihe kernel. ",uing up internal strosses. At a renain <{ago. (he Kcmd ",Iin<, 'hese "",,,,,,. by ,r..eking, Those cr.cb .ro incyor;ibk .nd stt up hne' of weakn"" along whkh frdC!uro. m.)" oasily o'-... ur under '""'-"h.niea) <lro'" during milling ( Bhallochal)-' '" S,,-.my. 1%7) , To o,"id t hi' happening. {h" ""mpl"". at moi"ure ,-"n'cn' of c. 18 . wore kepi in ai rt ighl plastic container< a' e. 22 C for 16 h. During this equilibration process. moisture dist ributed el'enly t hroughoul Ihe grain. allowing a moisture contcn! 10 be ",ea,um.! . Aftef drying. {he "''''plc> were cooled and hp{ in ",alod pol)'{h' ''e bap. All ",",pi", ,,"" " ,{om.! ut a temperature of25 ' C in"n incubator. Milling Ri<"C milling im'ol"Os lwo operdtions. hu,king and poli,hing. A l50-g .. mplo "f parhoiled p"ddy ,,-., dehusked usi ng a Satake rubber roU hulkr (model THUJ5 A. l td. Tokyo . .lap'IO). Thc " .. ight of Ihe cloaned brown rice "'as recorded. Tho bro"'n rie<: " .. ," {hen polished by an Iype polisher (McGill Miller no, 2. Rap",o. Urookshire. TX. USA) for I min {o obtain a {ypic"1 degfee of poli'h of c, 8%. weigh' of t he ck"ned poli,hed ,ie<: was recorded, All ",mple. ,,'ore "'pliea{M {hftt limes for {he and poli' hing ol"'r ... {i"n" Individual "plicate ,i""" ,,'<re 15(1 g "'",pics fro", ""ch 600 g of the ofiginal ho' soaked padd}' , Milled nc.: yic ld ,,'as pro,,,,d 0' the pe,,-"Cntag< rOlio ofmilled ric< after and polish in,. 10 'Il< " .. ig./!! of unn, illcd paddy. Head ricc yield was expressed as {he pe"",n{agc ""io of {he "'eigh{ of ",hole (unbroken) kernel {o {he "'eight of the total milled rie<: yield. Broken Tie<: ",as quant ified "' 100 - head rice )ield, In"r"'''''rlal lo"m.1 of Food Sc!<ncc .00 Tochooloc lOO!. :no }ll-l J7 c >oo> . ' .,-..., .. Intcrnal fISSuring Fissuring wa, qu.n!ifoed as the rJ !io of cracked grnin !o "hole rice . 'pressed a, a percent.ge. A l50-g ",mplc of paddy was Jehu,kod in a Sat.kc rubber roll huHer. gi.;ng 114 g of brol'n rirt. A represent.ti,. "'mpl. (c. 10 g) Wa' takm from the dehu,kod brown ne. ror m<mittmng in!crnal r,,,uring. A magnirying gla ..... " used to identiry immature gmin. which dC"doped black .pol> in the hydrolhcrmal trcatmm!. The grain w.s di" ided inlo whole .nd broken rice. Only malure whole rice w., """,\ to idcmify fis.sured l!1.in. The .. mple wa. pia.""" on a PCl ri di,h and in""IigOled thoroughly under" high power stereo micrO'iCOpe equipped with" "ideo monilor. The remaining 100 g of brown rice was polished for ) min a MeDiI! abra,i,.., type poli,hn The ",me so!ling procodure as obo,.., was followed for (he poli,hod ""'plc. The head ne. ob"'incd aftor polishing Wa' Ihon monitored ror r,,,,urc<l gmin us"'g Ihe <loreo mlcro","I"'_ SlaliSlk .1 <lesigt' b perimenl;l) "'"ork was set "I' os a ,ingle f"C1ori"1 de,ig:n. where lime wo, lhe main All lreatments were replicatod three time, to achie'-e reliabilily of {he {csl result. and . 1", to obl.in a mca,ure or the erro . A comple{ely randomi",-'" design (CIl. D) was used. a",uming {hal (h. e,perimental condition, were The cxpcrin,cnlal dat a WaS ,hen analysed h)' G<:nOSlat 5. rdca .. 4_1, Res ults . nd dlscu .. ion Mol"ur. conlenl. bulk densiTy and porosity of ""ddy The inilial moisture content or (he paddy "'a. 10.8'10 . Thc den,;ty and PO'OS;I)" of paduy wcrc 600 kg m ' and 56.3Y . re'pe<1i<'<ly. Follow ing (it c cakula{;on described in th. methodology. I JO) m L kg , wator ",as used for ""aking_ Water abstH"pl;oo during soaking The cff""t or ,,,,,ki ng lime "n ,.-"tor ab<"'l'litm for cold and 1001 water soaking i, . hown in Fit!. I (. c ___ ... E" ... . f ... , ......... on ....... , ... .... Id_ "- .. of. . " 0 , < , i r . , , , , , .
'" '"
1100 ><>aI.'OS
Cold soakinl
"" So.ting time l min ) '"" 1 Elft of"""l'"I"m< on nt<r ""b- ,,'" me;""", '''''!<nl. ""or h'" 100 'C <old I,l 'C ( 0 )), ... "'r ..,.' inl ... 1 ","", in, tAl, 'n.: ,n" .. 1 "";"urc conlro' of tll< pOO<ly b<forc """klnl 10. Nsi tlnubk logari thmic plot or moisture Co ntenl 'os. ",,. king lime)_ The total moi;ture con'cn' after ",caming the hOI I>',udy i, .Iso .ho".-n. Arter a 15min w"king. Ihe moi'lure contenl of samples from Ihe cold .nd hOl ""''<ing wore 14,5 and 23.7'10 . respec{i'"ely. On ""'king for 120 min. lhe moisture contCnt for cold "",king increased 10 18.8'10 and for hot ""'king 10 3(1. 1'10 . Garibokli (19741 reported thal required moi.ture content of properly io)'ura{od soaked p"ddy i. around ](W . There Wa< a further increase In absorbed ",,,,,turo conlcn' on Ihe hot so.ked paddy. Tho paddy hOl _ '<ed for 15 min in<TCa",d 10 :?'IA'V. moi>lure c"nlonl. wh<rca. arter 120-min hOI soaking lhe moiM"re content incre.lsed 10 37'V . Moisture gain during soaking A lreatment used on all hOl """king oper .. lions before lhe p"ddy WaS dried and milled. Hhhough d,t. ,.-as con,idered for co,"""ri>on purp<tS<'S_ Figure 2 ,how, moi$lure gaIn a. a func,ion of lh. <q uare roo, of time. Inilially the paddy oruorbcd nloi<1ure "cr), mpidl}' becau\<: of th, capi llary imrnrnli"n or Ih< .hallow pores. The ".pour P""UfC diifcrence
Practical Taxidermy - A Manual of Instruction to the Amateur in Collecting, Preserving, and Setting up Natural History Specimens of All Kinds. To Which is Added a Chapter Upon the Pictorial Arrangement of Museums