18 



MALT SPROUTS. 



Malt sprouts are the radicles which are rubbed off in the 

 preparation of malt from JDarley. When dry they are of a pale 

 straw color. Under the microscope they are almost colorless with 

 a darker central portion. 



The surface cells are roughly rectangular in shape, and from 

 the centers of these cells many typical root hairs grow. The hairs 



Figure 10 



Fig. 10. Malt Sprouts. Epidermis with root hah's. 



are of different lengths and have blunt rounded points. Usually, 

 however, they are easy to identify with the naked eye. Fig. 10 

 shows a typical sprout with hairs. 



GLUTEN FEED. 



This is the dried residue obtained in the manufacture of starch 

 and glucose from corn, and as sold for cattle food, consists usually 

 of all the remaining tissues, including the gluten, left after the 

 starch has been removed. This product is best diagnosed by the 

 tissues mentioned under corn, with the exception of the starch 

 grains, which are altered and greatly distorted. Those brands of 

 gluten feed which are artificially colored a bright yellow, are 

 easily detected by a chemical examination. The Pure Food 

 Law now requires feed stuffs which carry artificial coloring mat- 

 ter to be so labeled. 



BREAKFAST CEREAL REFUSE, ETC. 



Occasionally there will be found in feeds certain forms of 

 damaged cereal preparations, such as rolled oats, l^ut these can 

 be identified usually without the aid of the microscope. If, 

 however, it is necessary to make a more particular examination, 

 the use of the tissues mentioned under the ^rrains will be sufficient. 



