By-products from Maize Kernel 



239 



in suspension in the Avater, which is conducted slowly 

 through lon^ troughs, where the starch settles to the 

 bottom and the more glutinous portions float off and 

 are recovered. 



It is now easy to see how these various by- 

 products may differ widely. When made up largely of 

 the hulls or bran they are characterized by a relatively 



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Fig. 9. Partial section of maize kernel (enlarged 170 diameters). 

 1. Outer layer of skin. 2. Inner layer of skin. 4. Gluten cell. 5. Starch cells. 



high proportion of fiber with comparatively low per- 

 centages of protein and fat. The presence of the 

 germs increases the relative amount of protein some- 

 what and of the fat very greatly. The fine glutinous 

 pan, that is finally separated from the starch, when 

 unmixed with other materials is distinguished by its 

 high content of protein. 



As found in the market, the principal brands 

 are "sugar corn" or "starch" feed, made up mostly of 

 hulls and germs; gluten meal, that comes from the flinty 

 portion of the kernel, and gluten feed, which is now a 



