On Japanese Foods -Repot 2-

(1). How the stepwise polishing of rice affects the original calorific value and chemical constituents-fat(oil), proteins, carbohydrate, fibre, ash and vitamin B1-of the cereal was examined from the dietetic point of view. (2) The proportions in which rice polished in different degree was absorbed in the human body were estimated thrice over first in 6, next in 14, and finally in 3 humans