Determination of the degree of polishing in rice. IV. Percentage loss of phosphorus as an index of the degree of milling.

Phosphorus and thiamine determinations in samples of rice polished to
different degrees showed that the general pattem of loss was the same for
both the nutrients. For a thiamine loss of 50%, the corresponding loss of
phosphorus was about 55%. It is thought, therefore, that the percentage loss
of phosphorus during the milling may be used as a check to control the
degree of polishing of rice in rice mills.