Word: branning
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Harwell used to sit up late nights with a pressure cooker and a potful of paddy (rice in the husk) trying to cook up an improvement on conventional milling methods. In orthodox rice milling, machines first remove the husk (containing vitamin Bi), then the germ and several coats of bran (rich in fat, minerals and vitamin B complex), finally give forth a polished white kernel which has lost most of the vitamins and minerals in the original rough grain. (The husks are burned; the bran fed to animals...
Harwell wanted white rice and all the vitamins too. Brown rice (the stage be fore the bran and germ are removed) is both rich and edible, but it has never been as popular as white rice because it 1) looks less attractive and 2) keeps less well (the oil it contains becomes rancid). Harwell hunted for a process that would somehow transfer the valuable food elements from the outer coatings to the white kernel, but his pressure cooker experiments were failures...
...whether they were still alive. The relief committee here is supported almost entirely with American funds, from United China Relief and tries to keep some women & children alive in a relief camp. The next day we saw the relief committee distributing grain. There were only six sacks of flaked bran...
...conventional malt* to convert starches to sugars, which are then fermented by yeasts. So reported Leland A. Underkofler, Ellis I. Fulmer and Lu Cheng Hao of Iowa State College, who point out that molds instead of malt were used long ago in the unscientific Orient. Grown on wheat bran, the molds are prepared in one-fifth the time required for malt. Their action yields 93 to 96% of the alcohol theoretically obtainable from corn, whereas malt yields only about 85%. Thus "the alcohol yield per bushel of corn was about 2.8 gallons with the mold-bran compared to 2.5 gallons...
...exercised for five or six miles, then cleaned and groomed; if he has no mare to serve that day he lolls around in his stall from 9 to 11, then lunch; 12:30 p.m. to 4: more lolling; 4:30 p.m.: cleaned and fed again (eats oats, bran, Nevada hay and a mixture of timothy and clover); then tucked into the barn for the night...