a is the husk or skin cover- 

 ing the whole kernel ; it con- 

 sists of two distinct layers, 

 the outer and inner, which 

 when removed constitute the 

 bran and contain practically 

 all of the crude fiber of the 

 whole grain. 



6 is a layer of gluten cells 

 which lie immediately under- 

 neath the husk ; it is, as a 

 rule, yellow in color and can- 

 not be readily separated from 

 the remainder of the kernel. 

 This part is richest of any in 

 gluten. 



c is the germ, which is 

 readily distinguished by its 

 position and form ; it also 

 contains gluten, though it is 

 particularly rich in oil and mineral constituents. 



The large portion (d) is composed chiefly of starch ; the dark 

 color indicates the flinty part in which the starch-holding cells are 

 most closely compacted. 



How the parts are separated.* 'The corn is first soaked in quite 

 dilute, warm sulfurous acid water. It is then ground by being passed 

 with water through mills to carry off the substance in suspension. 

 Degerminating machinery removes the germs at this point. The 

 germs are dried and crushed through rolls, and the oil pressed out, 

 leaving the residue in cakes. It is largely exported as 

 Corn Germ Cake. 



After degermination, the suspended mass is bolted through sieves, 

 separating the hull, bran and some light weight and broken germs from 

 the starch and gluten. The first materials (hull, bran, broken germs, 

 etc.) are pressed and dried and results in what is known as 



Choj) Feed. 



The starch and gluten are run into concentrating tanks, and then 



•The following is a brief outline of the process from which all details have beea 

 omitted. 



