304 AGRICULTURAL CHEMISTRY 



412. Wheat Bran is composed mainly of the outer 

 layers of the wheat kernel separated in the process of 

 milling (see Fig. 88). Along with the outer layers, some 

 of the floury portion and aleurone cells are removed, and 

 find their way into the bran and fine bran or shorts. Wheat 

 bran varies in chemical composition and feeding value 

 according to the composition and character of the wheat 

 used and the process of milling employed. Wheat bran 

 may contain as low as 14 and as high as 18 per cent, of 

 crude protein ; average bran contains about 16 per cent. 

 Two samples of bran may contain the same percentage 

 amount of protein and not have the same feeding value. 

 For example, one wheat containing 13 per cent, protein 

 can be exhaustively milled and yield a bran of 16 per 

 cent, protein while another wheat with 14 per cent, 

 imperfectly milled may yield a bran with 16 per cent, 

 protein. While both brans contain the same amount 

 of crude protein, 16 per cent., the second sample would 

 contain the larger amount of available non-nitrogenous 

 nutrients and with the same per cent, of crude protein 

 would produce better results in feeding than the first 

 sample. The lower grades of flour are frequently left in 

 the bran, imparting a high nutritive value. Spring wheat 

 bran usually contains more protein than winter wheat 

 bran. This is due largely to the more nitrogenous char- 

 acter of the spring wheat. Pure bran should be free from 

 weed seeds and all foreign matter. Bran occupies a high 

 position among animal food-stuffs. It is bulky in nature 

 and can be fed in comparatively large amounts without 

 injury to animals. Director Henry in "Feeds and Feed- 



