lO 



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. 



b\%2i layer of gluten cells 

 which lie immediately under- 

 neath the husk; it is, as a rule^ 

 yellow in color and cannot be 

 readily separated from the 

 remainder of the kernel. This 

 part is richest in gluten. 



c is the germ, which is read- 

 ily 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 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 ofif the substance in sus- 

 pension. Degerminating machinery removes the germs at this point. 

 The germs are dried and crushed between rolls, and the oil pressed 

 out, leaving the residue in cakes. 



It is exported as Corn Germ Cake or sold in this country as Germ 

 Oil Meal. 



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. These materials pressed and dried 

 were formerly sold as Chop Feed, but are now known as Fancy Corn 

 Bran. 



The starch and gluten are run into concentrating tanks and then 



