Abstract
1. Rice products mainly consist of normal, green, rusty, milky-white, deformed and opaque grains, and inspection grade is principally decided according to the percentage of normal grains present in the whole lot, because most of the factors, affecting gradation closely relate to this percentage. 2. Quality of normal grains is indicated by the density of starch accumulation in peripheral region of rice grain which has negative correlation with percentage of basal white grains present in normal grains. This percentage is correlated with percentage of bran to grain in weight and milling-loss of rice, then negativly correlated with specific gravity of rice. In general, high grade rice in national inspection shows a low number of this percentage. 3. The correlation between cooking quality and inspection grade of rice is not recognized, because cooking quality is more or less affected by environmental conditions during the ripening period of rice but usually, depends on varietal charactoristic.
