Coarse meal

Schrot-mehl, n. coarse meal, -metall, n. shot metal, -miihle, /. grist mill, bruising mill malt mill. 

Combine the flours, sugar, and salt in a food processor and pulse for a few seconds. With the machine on low speed, add the chilled butter, one piece at a time, until the dough resembles a coarse meal. 

In a food processor, combine the flour, ground almonds, and brown sugar. Pulse on and off until the mixture resembles a coarse meal. 

Add the butter, a few cubes at a time, pulsing on and off until the mixture looks like a coarse meal. This should take 20 to 40 seconds. Dump this mixture into a large bowl and set it aside. 

Burki and Braun (1988) asserted that the clinker structure from laboratory tests is principally determined by raw meal properties and to a lesser extent by the heating rate. Rapid heating was said to increase the alite formation rate, accelerated with a homogeneous raw meal made of a chalky, clayey limestone (cement rock). A coarse microstructure (large voids and large crystals) was produced from coarse meal made largely of monomineralic particles. No influence of the final size of the alite and belite was observed after variations in heating rates. 

The Weizmann process is based on the fermentation of corn by C. acetobutylicum. The kernel is ground into a coarse meal (Prescott and Dunn 1949) or a fine powder (Beesch 1953 McCutchan and Hickey 1954) and mixed with water and stillage (distillation slop), and the cooked com mash does not require any other nutrients to be added for the fermentation. When it is economical, the germ of com was removed for oil extraction, but the oil-cake meal may be returned to the mash to increase the feed value of the recovered solids at the end of the fermentation. Besides C. acetobutylicum, an unusual variant of Clostridium saccharo-butyl-acetonicum-liquefaciens (known as Code C-12) was also used for the corn-based fermentation, but it required the addition of ammonia to the com mash because of its poor proteolytic power (Walton and Martin 1979). 

Flour and Feed Meal The roller mill is the traditional machine for grinding wheat and lye into high-grade flour. A typical mill used for this purpose is fitted with two pairs of rolls, capable of making two separate reductions. After each reduction the product is taken to a bolting machine or classifier to separate the fine flour, the coarse produc t being returned for further reduction. Feed is supphed at the top, where a vibratoiy shaker spreads it out in a thin stream across the full width of the rolls. 

A soilless potting mix is best as it reduces the weight of the basket. Improve water retention by adding an organic moisture-retainer, based on coarse seaweed meal. Worm compost (see pp.46-49) added to the mix (up to 25% volume) increases the level of plant foods and improves the water-holding capacity. 

Fia 5 Shift of detonability limits caused by grinding the material, (a) Group 1. Example shown is TNT data (Ref 2). Grain sizes are 04)7 to 0.2 mm and 0.01 to 0.05 mm for coarse and fine, respectively. (b) Group 2. Example shown is riynam-mon (AN/peat meal, 88/12) data (Ref j). The voidless density used is 1.65 g/cc... 

Results are expressed as fig of p-nitrophenol liberated per g of seed from 6 mM p-nitrophenyl a-D-mannoside in 1 hr at 37° and pH 5. Coarsely ground beans. Defatted sweet-almond meal. A commercial /3-D-glucosidase preparation purified from emulsin. a-D-Mannosidase activity is given per g of purified material. 

Ivory nut meal used in US dynamites is usually either fine (No 1), which has about 5% remaining on No 20 sieve and 30% passing No 100 sieve, or coarse (No 2) with 5% remaining on No 10 and 5% passing No 60. The percentage of ash in both cases is below 5% and moisture below 10%. Absorption value 30-35%... 

Grahamite rooming houses sprang up, where boarders could thrive on meatless meals consisting of coarse whole-wheat bread, uncooked vegetables, oatmeal, and barley — not unlike... 

Cereal Meal. The coarsely ground and unbolted grain of cereals, such as rye, corn, wheat, barley, oats, etc(Ref 2). Some cereal meals have been used as fuel and sensitizer components of industrial expls. Eg a)French AN dynamite AN 45, NG 40, Na nitrate 5 cereal meal 10% (Ref l,p 341) b)Ger AN expl-AN 6l.O, Na nitrate 3 0, cereal meal 7.5, glycerin 3.0, MNT 1.0, NG 4.0 K or Na chloride 20.5%(Ref l,p... 

Common fire meal powder 16 parts, coarse and fine charcoal 5 parts. 

Chinese fire for the same meal powder 16 parts, saltpeter 8, fine charcoal 3, sulfur 3, fine and coarse cast iron 10 parts. 

The wood specimen is ground to pass a 0.4 mm (40-mesh) screen. A sample of the wood meal equivalent to about 5 g on an oven-dry basis is placed in a coarse porosity alundum or fritted glass extraction thimble and extracted successively in a Soxhlet apparatus with ethanol-benzene for 6-8 h and 95% ethanol for 4h. Between extractions the wood meal is transferred to a Buchner funnel, where the excess solvent is removed by suction and washing with ethanol. 

Niter, 16 parts meal powder, 11 parts sulphur, 6 parts antimony, 4 parts. The next thing is to fill the case. Before filling it introduce a little clay to the bottom of the case, thus forming a better and firmer bottom. This being done properly, put in a little coarse pow-... 

Soy Sauce. Soy sauce is a weU-known condiment made by fermentation or acid hydrolysis. In the fermentation process defatted soybean meal is cooked and then mixed with roasted, coarsely ground wheat and mixed with a culture oiy spergillus oyc e oi ispergillus sojae. After the mold grows for 2—3 d to form koji, brine is added, and the mixture is allowed to ferment for 6—8 m. The product is then filtered and pasteurized (94). Popularization of fermented soy sauce in the U.S. began in the late 1940s with imports from Japan, followed by constmetion of a plant in Wisconsin in 1973. Soy sauce is widely available in U.S. supermarkets and restaurants. In the acid hydrolysis process, defatted soybean flour is refluxed with hydrochloric acid to hydrolyze the proteins. The hydrolysate is then filtered, neutralized, and botded. 

Figure 9.8 describes a batch process for the production of Japanese soy sauce (koikuchi). Soybeans and defatted soybean meals are cooked in continuous pressure-cookers and mixed with roasted and coarsely broken wheat. The mass is inoculated with Aspergillus spores and incubated in shallow vats with perforated bottoms that allow air to be forced through the mass. After three days of incubation at around 30°C, mould growth covers the entire mass. This mass is called koji. Koji is the essential ingredient of most fermented products of East Asia. It is a concentrated source of enzymes necessary for breaking up the large molecules of the carbohydrates and proteins. 

Absorbents, wood pulp (sawdust), wood flour (very fine sawdust), apricot pits, ground coarse or fine, com flour (very fine com meal), bagasse (sugar cane pitch), oat hulls, white starch (usually com ormilo), chalk, zinc oxide, ground coal, charcoal, sulfur, and lampblack. 

---