AND BY-PRODUCTS 309 



419. Gluten Meal is a by-product obtained in the manu- 

 facture of glucose. The soaked corn is broken open 

 and the germ is liberated and floated off with water. 

 The oil from the germ is extracted and the germ cake 

 sold as a commercial product or used for mixing with 

 other foods. The starch and gluten of the corn are sepa- 

 rated by mechanical means. The starch being heavier 

 separates and settles, while the gluten is floated off with 

 water. The gluten product is dried, ground and sold as 

 gluten meal which usually contains about 35 per cent, of 

 protein and 3 per cent, of fat. Gluten feed contains the 

 corn hulls or bran along with the gluten meal. The 

 hulls reduce the proportion of protein. Gluten feed 

 usually contains about 25 per cent, of crude protein but 

 is quite variable in composition. 



420. Malt Sprouts. When barley is subjected to the 

 malting process, germination takes place, which results 

 in changing the starch of the grain to maltose. The 

 plantlets or sprouts are removed, dried and sold as malt 

 sprouts. They are nitrogenous in character and contain 

 about 22 per cent, of crude protein, the larger portion of 

 which is present in soluble form. Malt sprouts are valu- 

 able for feeding sheep and beef and dairy stock. 



421. Miscellaneous By- Products. There are a large 

 number of miscellaneous by-products used for the feeding 

 of animals, as rye bran, buckwheat middlings, palm-nut 

 meal, hominy chops, etc. Their composition and general 

 feeding value can be determined from the table of anal- 

 yses at the close of the chapter. 



