LEADING CEREALS AND THEIR BY-PRODUCTS 155 



fat and ash. The flinty starch also consists mostly of starch, but carries 

 more protein than the floury starch. The hulls and tip caps are likewise 

 composed largely of carbohydrates, tho containing less starch and 

 about 15 per ct. fiber. The horn-like gluten is rich in crude protein 

 (containing about 22 per ct.), and the germ carries nearly as much 

 protein and about 35 per ct. oil or fat. 



207. Corn meal; corn chop; corn feed-meal. The term corn meal, as 

 applied to feeding stuffs, is most correctly used to denote the entire 

 ground corn grain, from which the bran or hulls have not been re- 

 moved by bolting. In preparing corn for human food the grain is either 

 ground to a coarse meal or cracked coarsely, the siftings, the hulls, and 

 usually the germs being removed. The milled product, which is like- 

 wise called corn meal, has a more attractive appearance than the entire 

 ground grain, but contains somewhat less protein and fat. Much of the 

 commercial corn meal, particularly in the Mississippi valley, is made 

 from the part of the kernel left after the manufacture of cracked corn 

 or table meal. It is most correctly called corn feed-meal, and according 

 to Smith and Beals of the Massachusetts Station, 6 is equal in feeding 

 value to corn meal made from the entire grain. 



Corn chop is a name sometimes applied to ground corn, and also to 

 mixtures of ground corn and corn by-products. Since it has often been 

 found best not to grind corn for stock (423, 475, 735, 846, 921), the 

 question whether this grain should be reduced to a coarse or a fine meal 

 has lost much of the interest once taken in it. On grinding corn the oil 

 it carries soon becomes rancid and gives the meal a stale taste. Hence 

 this grain should never be ground far in advance of use. 



208. Corn-and-cob meal. When ear corn is ground the product is 

 called corn-and-cob meal. Because of the rubber-like texture of the 

 cobs, much power is required to reduce ear corn to meal. Unless the 

 cobs are ground fine so that the particles are small, the animals will not 

 usually eat them. It may be advisable to use corn-and-cob meal in place 

 of corn meal for dairy cows when other bulky concentrates are not in- 

 cluded in the ration. (576) Corn-and-cob meal is not commonly used for 

 horses, fattening cattle or sheep. (475, 735-6, 846) As the digestive 

 tract of the pig is not suited to utilize such fibrous feeds as corn cobs, 

 corn-and-cob meal is inferior to corn meal for swine. (941) 



209. Starch and glucose by-products. In the manufacture of com- 

 mercial starch and glucose from corn, the grain is first passed thru 

 cleaning machinery. It is then soaked in warm water, slightly acidulated 

 with sulfurous acid, which softens the grain and facilitates the sepa- 

 ration of the germ. Next the grain is coarsely ground and the mass 

 passed into tanks containing ' ' starch liquor. ' ' Here the germs, which are 

 lighter, on account of the large amount of oil they carry, rise to the sur- 

 face, and are removed. After washing, the residue is then finely ground, 

 and the coarser part, the bran, separated by silk sieves. The remainder, 



Mass. Bui. 146. 



