Grade 

 Date . 



EXERCISE 12 

 IDENTIFICATION OF FEED STUFFS 



Object. — To become thoroughly familiar with all poultry feeding 

 stuffs, both as to appearance and quality. 



Equipment. — Pint samples of all common poultry feeds, paper pie plates, 

 torsion balance weighing in grams, 17.5 cc. acid measuring glass and a pen 

 knife. 



Procedure. — Each sample of whole grain should be studied for the fol- 

 lo-^dng features: size, color, shape, hardness, proportion of husk or shuck, 

 uniformity of grains in sample, purity. 



Step 1. — To determine the relative size of different grains, the number 

 required to fill a 17.5 cc. measuring glass should be taken. Wheat should be 

 expressed as one and all other grains expressed in terms of wheat. Example: 

 suppose 100 wheat kernels are required to make 17.5 cc. in volume and wheat 

 is represented in our standard by 1, then if it requires 200 kernels of kafir 

 com to make the same volume, its size would make and be expressed as .5 or Yo, 

 meaning that the kernels were half as large as wheat. If it took, on the other 

 hand, 50 kernels of com its size would he expressed as 2, meaning that the 

 kernels were twice the size of wheat. 



Step 2. — Designate color by comparison with other grains of somewhat 

 the same color; as, wheat is brown, slightly lighter in shade than rye, etc. 



Step 3. — In designating shape of kernels describe and make sketch of 

 each and liken, where possible, to some common object, as spherical, cylin- 

 drical, kidney shape, etc. 



Step 4. — Designate hardness by grading into groups of hard, medium 

 and soft. 



Step 5. — State whether kemel has loose fibrous shuck, such as oats, or a 

 hard covering, as corn. 



Step 6. — Observe whether grains in sample are uniform as to quality 

 or not. 



Step 7. — Separate any foreign materials; determine amount and char- 

 acter of the same. 



Step 8. — Study each sample of ground grain for the following features: 

 color, texture, uniformity and purity. 



Note. — Study each sample in comparison with other samples in order 

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