COMMERCIAL FEEDS 



8l 



COMPOSITION OF OAT AND CORN AND OAT FEEDS 



Fig. 7. Corn kernel. 



a is the husk or skin covering the whole kernel; it consists of two distinct layers, 

 the outer and inner, which when removed constitute the bran and contain practically 

 all of the crude fiber of the whole grain; b is a layer of gluten cells which lie imme- 

 diately underneath the husk; it is, as a rule, yellow in color and cannot be readily 

 separated from the remainder of the kernel; this part is richest in gluten; c is the 

 germ which is readily distinguished by its position and form; it also contains gluten 

 though it is particularly rich in oil and mineral constituents; d the large portion, is 

 composed chiefly of starch; the dark color indicates the flinty part in which the starch 

 cells are most closely compacted. Illustration after New Jersey Exp. Sta. Description 

 after Mass. Exp. Sta. 



