No. 4.] COXCENTRATED FEED STUFFS. 



311 



Crude ash, .... 



Crude fibre, . 



Crude fat, .... 



Crude i^rotein, 



Extract matter (chiefly starch) , 



1.7 per cent 

 2.5 per cent 

 5.4 per cent. 



11.5 per cent. 



78.9 per cent 



It is quite evident that the corn is made up chiefly of 

 starchy matters. Tlie removal of the larger part of the 

 starch naturally increases the proportion of the other ingre- 

 dients. The constituent contained in the corn next in 

 amount to .starch is the protein, — a general name for all 

 albuminoids. In case of the corn it is called aluten, and 

 after the removal of the starch, this being by far the most 

 prominent constituent remaining, the feeds have been 

 termed gluten feeds. Even in the best methods of manu- 

 facture, the starch is not all removed, the residues being 

 often made up of one-half of starchy matter. 



Parts of Indian Corn. — The accompanying enlarged cut * 

 of a corn or maize kernel will assist in locating the four dis- 

 tinct 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 consti- 

 tute the bran and con- 

 tain practically all of 

 the crude fibre of the 

 whole j^rain. 



h is a layer of gluten 

 cells w^hich lie imme- 

 diately underneath the 

 husk; it is, as a rule, 

 yellow in color and can- 

 not be readily sepa- 

 rated from the re- 

 mainder of the kernel. 

 This part is the richest of any in gluten. 



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

 The description of the same is taken from Bulletin 10.5 of the X. J. Station. 



