17 



nearly globular in shape, dependent somewhat on the variety and 

 is about 4 m.m. in diameter, in color varying from white through 

 red, brown, to almost black, with mottled grains of two or more 

 colors. Its microscopic structure varies very little from that of 

 any broom com and only a very few elements differ in micro- 

 scopic structure to any extent from those of other cereal grains. 



The starch grains are very similar to those of maize, being as 

 a rule sharply polygonal with a distinct hilum, and often showing 

 radiating clefts. In size the grains are up to SO/jl in diameter, 

 but average about 20/^, very few reaching the former size. 



As a rule it is comparatively easy to identify Kaffir corn in 

 a mixture, but if a more detailed description of differences in 

 structure is deemed necessary, Winton^^) gives a complete and 

 particular description of all the different tissues found, and the 

 comparisons with other grains. Fig. 9 shows this grain. 



BREWERS' GRAINS. 



Brewers' grains are the residue of the mash left after beer brew- 

 ing and consist of the barley grains after the starchy and soluble 

 matter has been removed. They are fed both wet and dry, but as 

 commonly occurring in cattle feeds are in the dry form. They 

 show more or less the characteristics of ground barley (see barley) , 

 with the exception of the starch grains, although these also may 

 be found. Usually a sourish characteristic odor is associated 

 with them, dependent somewhat on their age. The tissues may 

 be more or less disintegrated but can usually be identified very 

 easily. 



DISTILLERS' GRAINS. 



These are the dried residue from the manufacture of spirits, 

 made from the grains of com, rye, oats and barley. Usually they 

 are more disintegrated than brewers' grains and may be a little 

 harder to diagnose, but tisually the cooking process does not 

 destroy the tissues sufficiently to render diagnosis impossible. 

 The methods used in connection with the grains are employed 

 with the exception of the starch determination. Occasionally a 

 sour odor will be noticed. 



1 Microscopy of Vegetable Foods, Winton. 



