Btj -products from Oats 



233 



prevalent, certain by-products are obtained which are 

 now found in the market as cattle foods. The prepa- 

 ration of oatmeal and similar materials involves the 

 selection of the finest oat -grains, i. e., those having 

 the largest kernels, from which the hulls are removed. 

 These hulls and the smaller oat -grains, and perhaps 

 bran, constitute bj'- products which, after being finely 

 ground, are sold as oat -feed and in various mixtures. 



Fig. 

 0. Hull. 



. Section of entire oat grain (enlarged 16 diameters). 



1. Seed coat. 4. Gluten layer. 5. Mass of starch cells. 



As the sale of oat hulls as such, or in a fraudulent 

 way when mixed with other substances, is likely to 

 occasion a financial loss to feeders, it is desirable to 

 clearly understand the situation. We shall accomplish 

 this by a study of the relation of the oat hulls to the 

 kernel in quantity and composition. Figs. 6 and 7. 



It is common knowledge that the oat -grain con- 

 sists of a hull and kernel, which are easily separated. 

 The former is fibrous and tough, and the latter soft 

 with very little fiber. The hull forms a considerable 

 portion of the grain. In 1894, the Ohio Experiment 



