27 



Parts of Indian Corn. — The accompanying enlarged cut * of a 

 corn or maize kernel will assist in locating the four distinct parts 

 which are of interest in this study. 



a is the husk or skin 

 covering the whole ker- 

 nel ; it consists of two 

 distinct layers, the outer 

 and inner, which when 

 removed constitute the 

 bran and contain prac- 

 tically all of the crude 

 fiber of the whole grain. 



& is a layer of gluten 

 cells which lie imme- 

 diately underneath 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 

 the 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 particu- 

 larly 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 warm 

 water for many hours, until swollen and thoroughly softened. It 

 is then run through stones set quite a distance apart. This rubs off 

 the husk and the germ, and at the same time beats up the starch 

 and the gluten. The mass is then sifted through fine sieves, the 

 starch and gluten passing through, the husk and germ remaining 

 behind to be separated if desired by gravity, the husks floating, 

 and the germs sinking in the water. The starch and gluten which 

 have passed through the sieves are separated by running into large 

 tanks and settling, or by slowly running through long troughs. 

 The starch being heavier settles to the bottom, while the lighter 

 yellow gluten-containing material runs ofi from the top. 



* This cut was kindly loaned by Director E. B. Voorhees of the N. J. Station. 

 The description of the same is taken from Bulletin 105 of the N. J. Station, 

 t Taken from Bulletin No. 48, Vermont Experiment Station. 



