1. We set up three new standards for judging the polishing process. 1) The index numbers of original form -LW and -WT.(The nearer to 1, the better.) 2) The polishing efficiency.(The nearer to 100, the better.) 3) The chemical polishing efficiency -P and -F.(The higher, the better.) 2. These standards are estimated by the following method. 1) The index number of original form-LW=a'/a, and The index number of original form-WT= b'/b, where, a=length of brown rice/width of brown rice, b=width of brown rice/thickness of brown rice, a'=length of white rice/width of white rice, and b' =width of white rice/thickness of white rice. 2) The polishing efficiency =true polishing ratio/apparent polishing ratio×100, where, true polishing ratio =weight of 1000 grains white rice/weight of 1000 grains brown rice×100, and apparent polishing ratio =whole weight of white rice/whole weight of brown rice×100. 3) The chemical polishing efficiency -P=chemical polishing ratio -P/apparent polishing ratio×100, where, chemical polishing ratio -P=protein contents of whine rice/protein contents of brown rice×100. The chemical polishing efficiency -F is, estimated similarly as above by putting fat contents in place of protein contents. 3. We polished the same brown rice with two kinds of the polisher, A and B, and sampled white rice after 1, 2, 3, 4, 6, 8, or 11 hours./b, Three new standards were estimated on these samples, and we judged the polishing process by these there standards.