840 EXPERIMENT STATION RECORD. 



"The germ, although only about 10 per cent of the whole kernel, contains 65 per 

 cent of the fat, 61^ per cent of the mineral matter, 71 per cent of the phosphoric 

 acid, 60 per cent of the potash, and I6J^ per cent of the nitrogen, or protein. The 

 remaining portions are characterized, the skiu by its content of tiber, 51 per cent of 

 the whole, and the starchy part by its carbohydrates, of which it contains nearly 

 90 per cent of that in the whole grain." 



A brief explanation is given of the process by which the starch is 

 separated commercially and the various by-products obtained: 



"The residue in this manufacture may consist either of one product, a mixture of 

 the gluten, germ, and hulls, or of thrcje, when the gluten, germ, and hulls are each 

 separated. . . . The entire residue is in color brighter yellow than corn meal, and 

 of a much more bulky character, owing to the presence of a larger proportion of 

 bran; the trade name of this product is gluten feed. The gluten is distinguished 

 by a higher content of both protein and fat, and a bright yellow color, and is called 

 gluten meal. The germ is more bulky than the meals, shows a high content of crude 

 fat, and is called germ meal or germ food. The hulls are very bulky, show a high 

 content of crude fiber, and are usually sold as corn bran." 



Samples of these various by-products from corn vrere obtained from 

 dealers in the State and directly from manufacturers, and analyses of 

 these are given in the bulletin. These are classified as follows: (1) 

 Gluten feed, (2) gluten meal, (3) grano gluten feed, (4) corn oil meal 

 and cake, and (5) corn germ meal and corn bran. The trade names of 

 the materials analyzed were as follows: Chicago gluten feed, Peoria 

 gluten feed, Buffalo gluten feed, dry gluten feed, Chicago maize feed, 

 cream gluten meal. King gluten meal, Iowa golden gluten meal, gluten 

 meal (flour), Hammond gluten meal, Chicago gluten meal, gi^ano gluten 

 feed, corn oil meal, corn oil cake, corn germ food, germ meal, corn bran, 

 corn hulls, and analyses are also given of hominy chop and cerealiue 

 feed. 



These materials as classified in the bulletin, with the possible excep- 

 tion of grano gluten feed, show very wide variations in composition. 

 For instance, the gluten meals on an average contained somewhat 

 more fat and about one half more protein than the gluten feeds, but 

 the Chicago gluten meal "contains less than half as much fat and 

 about 60 per cent more protein than the gluten feeds." The Chicago 

 maize feed, which is classed with the gluten feeds, contains about one 

 third less fat^ than the other gluten feeds. The corn germ food con- 

 tains three and a half times as much fat as the product from another 

 factory sold under the name of germ meal, and the corn hulls have 

 only one half as much fat as the corn bran. These variations in com- 

 position and the confusion in regard to names leads the author to 

 suggest that — 



"Unless ?ome good rrason exists from the manufacturers' standpoint for the sep- 

 aration of the various parts of the corn, general use would be promoted by making 

 but one product, which should consist of the total residue. It would relieve the 

 purchasers of the uncertainty as to composition, reduce the danger liable to result 



1 The oil is said to have been partially extracted from this material. — Ed. 



