The Bulletin. 15 



analysis (2 samples): Protein 7.00 per cent; fat 2.82 per cent; fiber 

 11.89 per cent; nitrogen-free extract 65.44 per cent; water 11.08 per 

 cent; asli 1.77 per cent. 



Corn Chops. — This product is quite variable in the ingredients of 

 which it is composed, sometimes being composed of the entire grain and 

 ground rather coarse, while in other cases it is composed of parts of the 

 grain with the addition of reground bran, and cob meal. The following 

 analysis is the average of seven samples of corn products : Protein 8.78 

 per cent; fat 5.04 per cent; fiber 5.22 per cent; nitrogen-free extract 

 71.50 per cent; water 7.68 per cent; ash 1.78 per cent. Other names 

 used for this class of products are Hominy Feed and Hominy Chops. 



Corn and Coh Meal. — Corn, together with the cob which bears it, are 

 frequently ground together to form what is known as corn and cob meal. 

 In such cases the cobs are not considered an adulterant, provided the 

 amount of cob does not exceed that which would normally be present 

 with the grain, i. e., 14 pounds of cobs to 56 pounds of grain. Average 

 analysis: Protein 8.50 per cent; fat 3.50 per cent; fiber 6.60 per cent; 

 nitrogen-free extract 64.80 per cent; water 15.10 per cent; ash 1.50 per 

 cent.f 



Cracked Corn. — This is the whole grain coarsely crushed. On account 

 of the coarseness this product is not very liable to adulteration, the only 

 source of trouble being that it is sometimes made from low-grade or 

 spoiled corn. Average analysis (44 samples) : Protein 8.85 per cent ; 

 fat 3.98 per cent; fiber 1.93 per cent; nitrogen-free extract 73.45 per 

 cent ; water 9.82 per cejit ; ash 1.97 per cent. 



Corncobs. — (See adulterants.) 



Gluten Feed. — This is a by-product from the manufacture of starch 

 and sugar from corn. The following brief description of the manufac- 

 ture of gluten feed is taken from data very kindly furnished the author 

 by prominent manufacturers. 



The first step in the process is for about two days to steep the corn in 

 water at about 110^ F. to which has been added a small amount of 

 sulphur dioxide. The grain absorbs the water and there results a 

 swelling which effects a loosening and softening of the various parts of 

 the kernel. The presence of sulphur dioxide prevents decomposition and 

 thus aids in the separation of the whole germ, which would be broken 

 up otherAvise in the subsequent process. The steepwater, containing the 

 solubles of the corn, is drawn off and subsequently evaporated, partly 

 neutralized, and incorporated with the gluten feed. The steeped corn is 

 then subjected to a process of grinding and separation, in which advan- 

 tage is taken of the difference in specific gravity of the component parts, 

 and a separation into germs, bran and endosperm is effected. The germs 

 are dried and from them is produced oil and oil cake. The bran is 

 separated and finally mixed with the gluten and corn solubles (steep- 

 water) to form gluten feed. The endosperm is mixed with water and 

 by a process depending upon the difference in specific gravity of the 

 component parts is separated into starch and gluten. The liquor con- 

 taining the gluten from this separation is mixed with the bran and filter 

 pressed. The resulting' cake is broken up and partially dried. The 

 evaporated and neutralized corn solubles (steepwater) is then added 

 and the mixture dried a second time. After grinding, this mixture con- 

 stitutes the Gluten Feed of commerce. 



