The Bulletin. 15 



CORN PRODUCTS. 



Bran. — This is the outer coating of the corn grain. It has a low 

 feeding value and is used to some extent as an adulterant in wheat 

 products. Its chief use is in mixed feeds and corn chops. Average 

 analysis: Protein, 9.00 per cent; fat, 5.80 per cent; fiber, IS. 70 

 per cent; nitrogen-free extract, 62.20 per cent; water, 9.10 per 

 cent; ash, 1.30 per cent.f 



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 Cob 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 cobs does not exceed that which would 

 normally be present with the grain, l. 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 ac- 

 count 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 of seventeen samples : Pro- 

 tein, 8.94 per cent; fat, 4.06 per cent; fiber, 1.95 per cent; nitrogen- 

 free extract, 74.04 per cent ; water, 9.05 per cent; ash, 1.96 per cent. 



Corncobs. — (See adulterants. ) 



OAT PRODUCTS. 



Oats are usually used whole or crushed (rolled) as a feed. The 

 by-products from the milling of oats are principally oat hulls, and 

 are practically worthless as a feed. 



Average analysis of whole oats: Protein, 11.80 per cent; fat. 

 5.00 per cent; fiber, 9.50 per cent; nitrogen-free extract, 59.70 

 per cent ; water, 11.00 per cent; ash, 3.00 per cent.v 



RICE PRODUCTS. 



The by-products from the milling of rice consist of hulls, bran 

 and polish. 



Eice llnlh. — Rice hulls arc the outer coating of the rice grain. 

 They are composed principally of fibrous material, with a large 



