12 The Bulletin. 



Bran. — Average analysis : Protein 14.70 per cent ; fat 2.80 per 

 cent; fiber 3.50 per cent; nitrogen-free extract 63.80 per cent; water 

 11.60 per cent; ash 3.60 per cent.f 



Middlings. — Average analysis (7 samples) : Protein 16.07 per 

 cent; fat 3.79 per cent; fiber 4.41 per cent; nitrogen-free extract 

 60.95 per cent; water 10.50 per cent; ash 4.28 per cent. 



CORN PEODUCTS. 



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

 feedino; value and is used to some extent as an adulterant for wheat 

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

 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; ash 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 prod- 

 ucts: 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, 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 C*o?-n.— This is the whole grain coarsely crushed. On 

 account of the coarseness this product is not very liable to adultera- 

 tion, 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 cent ; ash 1.97 per cent. 



Corncobs. — (See adulterants.) 



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

 and sugar from corn, and consists of the bran, gluten and germ, or it 

 is all the products of the corn grain less the starch. The following 

 brief description of the manufacture of gluten feeds was very kindly 

 furnished the author by a prominent com products manufacturing 

 company. 



The shelled corn as it is received at the mill is thoroughlv cleaned 

 and soaked for a few days in water until it has softened to a sufficient 



