Discussion
Consider the following pairs of difficulty and the residue it affects:
Very low bulk density - Loose rice husk
Rapid free fatty acid rise - Rice bran
Antinutritional factors - Cottonseed and rapeseed cake
Very high moisture content - Rice husk
How many of the pairs given above are correctly matched?
Answer: C
Correct answer: Only three
Three pairs are right. Loose rice husk suffers from very low bulk density; rice bran from a rapid rise in free fatty acids once lipase is released at milling; and cottonseed and rapeseed cake from antinutritional factors, gossypol and glucosinolates respectively.
The fourth is wrong. Rice husk leaves the mill dry, at around 8 to 10 per cent moisture, which is one of the few things in its favour as a fuel. High moisture is the difficulty of fruit and vegetable residues, not of husk.
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