PART I. 



GENERAL CHARACTERISTICS AND IDENTIFICATION OF 

 GRAIN AND GRAIN PRODUCTS. 



WHEAT. 



{Trilicum sativum var. vulgare, Hack.) 



Common wheat, or some portion thereof, is a very common 

 constituent of many cattle foods. The grain of wheat is oval 



Figure 1 

 Fig. 1. Wheat. (1) Hairs from apex of grain; 

 (3) tube cells. (4) Wheat starch. 



(2) Cross cells and 



lengthwise and somewhat heart-shaped in transverse section, 

 with a depression at the lower end, and a deep depression or 

 groove on the ventral side, and has a slight beard on the upper 

 end. In color the kernel varies from light yellow to brown. No 

 more detailed description of the grain is necessary as its appear- 

 ance is familiar to every one. In feeds it may occur as mid- 

 dlings, a product intermediary between flour and bran, or as 

 bran which is composed chiefly of the seed coats of the kernel; 

 and also it may occur in simply cracked form. In all the differ- 

 ent products there is usually starch present, which greatly aids 

 in the diagnosis. Other elements which are of aid also in the 

 diagnosis are the hairs, the cross cells and the tube cells. 



Wheat starch is composed of two distinct forms of grains, 



