294 AGRICULTURAL CHEMISTRY 



No. 3 white corn shall be seven-eighths white, reasonably dry and 

 reasonably clean, but not sufficiently sound for No. 2. 



No. i corn shall be mixed corn of choice quality, sound, dry, and 

 well cleaned. 



No. 2 corn shall be mixed corn, dry, reasonably clean, but not 

 good enough for No. i. 



No. 3 corn shall be mixed corn, reasonably dry and reasonably 

 clean, but not sufficiently sound for No. 2. 



No. 4 corn shall include all corn not wet and not in heating con- 

 dition that is unfit to grade No. 3. 



No grade corn : All corn that is in a heating condition, too 

 musty or too damp to be safe for warehousing, or that is badly 

 damaged, exceedingly dirty, shall be classed as no grade. 



(These rules are subject to change from year to year.) 



397. Corn Products. When the entire kernel is 

 ground, coarse cornmeal is the product. When a part 

 of the corn bran is removed, fine cornmeal is obtained. 

 When the bran and germ are removed and the interior 

 portion of the kernel is reduced as in flour-making, the 

 product is corn flour. By mechanical means, as in the 

 manufacture of starch, the proteid matter can be re- 

 moved. Cornstarch is sold either as a commercial prod- 

 uct, or is used in the preparation of glucose (see Experi- 

 ment 49). The germ, bran and glutinous matter are by- 

 products which form the basis of a number of commercial 

 feeds. The larger portion of the fat or oil of corn is 

 present in the germ and is recovered as corn oil. A num- 

 ber of other products are also obtained from corn. 



398. Corn as a Food. Corn is extensively used both 

 as human and animal food. Its proteids, however, do 

 not render it as valuable for bread -making purposes as 



