14 



Gluten Meal, 



Gluten meal is the residue, or part of the residue, from the manu- 

 facture of starch and glucose. The process of manufacture consists es- 

 sentially in the separation, first, of the germ and hull from the starch 

 and gluten ; and second the final separation of gluten from the starch. 

 The residue may, therefore, consist either of three products, a mixture 

 of gluten; germ, and hulls, a mixture of any two of these components, or 

 any single component. In any case, however, the by-products are parts 

 of the original corn, but when prepared for the market they differ from it 

 and from each other in the amount of food constituents, and also in ap- 

 pearance. 



The entire residue called "gluten feed" is of a bright yellow color: 

 and is of a much more bulky character than corn meal. The increase'^ 

 bulk is due to the presence of a larger proportion of bran in the gluten 

 feed. Gluten by itself is distinguished by a high content of protein and 

 a deeper yellow color. This product is commonly called gluten meal. 



The twenty-two samples analysed were either secured on the mar- 

 ket, or forwarded to us by farmers in Ontario. The figures show quite 

 a wide variation in composition. It will be observed, however, that the 

 protein content is high and the percentage of crude fibre is correspond- 

 ingly low. 



It was noted in a previous part of this bulletin that certain foods rich 

 in protein are also rich in ash material. The result of our work shows 

 that an exception is formed by concentrated feeds, which are by-pro- 

 ducts, where the seeds are treated with large quantities of water. (Note 

 the example in the above table.) Such a food should be fed with caution 

 to young stock that consume but little roughage and require a liberal 

 supply of ash material for the formation of bone. 



Gluten Feed. 



Gluten feed, like gluten meal, is a by-product in the manufacture of 

 starch and glucose from Indian corn. The waste products are relatively 

 much richer in oil and protein than is corn. 



A great many dairymen are vey well satisfied with this feed. It 

 contains a fair amount of protein, and hence is a very useful material to 

 supplement home-grown foods. 



Corn Chop. 



Ten samples of corn chop were analysed. The figures in the above 



table show a variation of from 6.54 to 11.28 per cent, of protein. Colm- 



paring the average percentage composition of corn chop with that of 



wheat middlings, we note that the figures show a very slight difference 



