14 The Bulletin. 



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 Y3.45 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. The following brief description of the manufac- 

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

 by prominnent manufacturers. 



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

 Avater 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 otherwise 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 sep- 

 arated and finally mixed with the gluten and corn solubles (steepwater) 

 to form gluten feed. The endosperm is mixed with water and by a pro- 

 cess depending upon the difference in specific gravity of the component 

 parts is separated into starch and gluten. The liquor containing 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 mix- 

 ture dried a second time. After grinding, this mixture constitutes the 

 Gluten Feed of commerce. 



During the process of evaporating the steepwater practically all of 

 the sulphur dioxide is driven off so that this does not affect the final 

 product. 



(jluten feeds are usually slightly acid. Investigations have shown 

 that this acidity is caused by the addition of the steepwater to the prod- 

 uct. The acidity of the steepwater is caused by the pi-esence of certain 

 organic compounds mid not to mineral acids and it therefore does not 

 detract from the value of the feed. 



Average analysis (4 samples): Protein 26.06 per cent; fat 3.04 per 

 cent; fiber 7.33 per cent; nitrogen-free extract 53.16 per cent; water 

 6.89 per cent ; ash 3.52 per cent. 



OAT PRODUCTS. 



Wiiole oats are used to a lai'ge extent as a cattle feed. In addition to 

 this, the by-products from the milling of oats in the manufacture of 

 rolled oats and otlicr ])reakfast foods form an ini])ortant sourcp of cout. 

 centrates for feeding. •' 



