EXPERIMENT STATION BULLETINS. 



295 



Gluten Meal and Gluten Feed. — Several tons of gluten meal have been 

 feed at the station, and since the feeding stuff is comparatively new to 

 the state, a reference to its value and place in the ration is here made. 

 These gluten feeds are the residue from the manufacture of either glucose 

 or starch, and differ in composition, according to the method of manu- 

 facture and to the thoroughness with which the starch is extracted in the 

 process. These methods of manufacture differ very materially in their 

 results but they consist essentially in the separation of the outer coating 

 of the kernel and the germ from the interior starchy portion. This is 

 done by machinery and by soaking the crushed kernels in water. In the 

 process the germ may or may not be separated from the gluten and the 

 skin. The gluten in the kernel resides in the layer of cells immediately 

 beneath the skin. If the corn is yellow these gluten cells are yellow. 

 They are characterized by a high content of both protein and fat. The 

 germ occupies the point of the kernel, from which the sprout comes as 



the kernel germinates. 



Tt is rich in oil and gluten. 



Cross sections of a kernel of corn showing the skin, immediately below the skin a layer of gluten 

 ceUs, next the mass of starch in the interior, hardened at the sides and finally the germ near the point 

 but not projecting from it. 



Prof. E. B. Vorhees, of the New Jersey Experiment Station, reports 

 in Bulletin 105, of that station, page 7, the analyses of the kernel of corn, 

 of the skin, of the germ and of the starchy and hard parts, in the follow- 

 ing table: 



