5 88 



NUTRITION OF FARM ANIMALS 



maize. The starch is separated by coarse grinding and the 

 use of water, the starch being carried off in suspension and al- 

 lowed to settle out. Glucose is manufactured by further treat- 

 ment of the starch with acid. In the preparation of the starch, 

 the parts of the kernel which are rejected are the hull, the germ 



and the more glutinous part 

 of the interior of the grain 

 from which the starch cannot 

 be completely separated. 



Corn (maize) bran. The 

 hulls are comparatively low 

 in protein and contain con- 

 siderable fiber. When sold 

 separately they are called 

 corn bran, although the com- 

 position of commercial sam- 

 ples indicates some admix- 

 ture of the germs. 



FIG. 45. Partial section of maize kernel. Germ meal. The germ 



(Bailey's Cyclopedia of American Agricul- contains about 30 per Cent 



of oil, which has a com- 



i. Outer layer of skin. 2, Inner layer of skin. -11 i i 



4, Gluten cell. 5. Starch cells. (Jordan.) merCial Value and IS SCCUred 



by pressing the germs. The 



residue constitutes germ meal, which still contains about 7 

 per cent of oil, and in the neighborhood of n per cent of crude 

 protein. 



Gluten meal and feed. The glutinous residue of the kernel 

 constitutes gluten meal, containing, in general, 30 to 40 per 

 cent of crude protein with a comparatively low percentage of 

 fat and fiber. Some factories mix the gluten meal and the hulls, 

 and sell the mixture under the name of gluten feed, which con- 

 tains approximately 24 per cent of crude protein, 6 per cent of 

 crude fiber and 6 per cent of fat. Sometimes the hulls and 

 germs are sold together under the names " sugar feed " or " starch 

 feed," either wet or dry. In fact, various mixtures of the three 

 main products are made and sold under diverse commercial 

 names. These various glucose products should invariably 

 be purchased on a guarantee as regards composition and purity. 



698. By-products of sugar manufacture. Sugar has come to 

 be manufactured from sugar-beets to a considerable extent in 



