230 



The Feeding of Animals 



rounded back of the kernel." Bessey, in an admirable 

 description of the wheat kernel, tells us that the per- 

 centage proportions of its various parts are as follows: 



Per cent 



Coatings 5 



Gluten layer 3-4 



Per cent 



Starch cells 84-86 



Germ 6 



We are now prepared to understand the significance 

 of the statement that in milling wheat the flour of 



Fig. 5. Pai'tial section of wheat kernel (enlarged 155 diameters). 



1. Seed pod. 3. Inner seed coat. 



2. Outer seed coat. 4. Gluten cells. 5. Starch cells. 



various grades comes from the starch cells, the other 

 portions passing into the bran, shorts and middlings, 

 which collectivelj^ are termed the offal. If onlj^ the 

 coatings, gluten layer and germ went to make up the 

 offal it would include only about 14 or 15 per cent 

 of the kernel, the flours taking the remainder, but, as 

 a matter of fact, no milling methods so far used com- 

 pletely separate the starch cells from the enclosing tissue, 

 so that the offal is perhaps never less than 25 per cent 



