312 BOAED OF AGRICULTURE. [Pub. Doc. 



c is the germ, which is readily distinguished by its posi- 

 tion 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 Paris are separated. ■f — 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 rul)s ofi" tlie 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 sepa- 

 rated, 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 1)}^ 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 oft* 

 from the top. 



The by-product in this manufacture may either consist of 

 one product, being a mixture of hulls, germ and gluten, or 

 of three, when the hulls, germ and gluten are separated. 

 The various gluten products are, however, all parts of the 

 Indian corn, though they difier somewhat in color and gen- 

 eral appearance. 



Gluten Meal. 



This product is generally composed of the gluten of the 

 corn, the hull and germ having been separated. In some 

 brands of gluten, the germ is evidently ground with the 

 gluten, giving a product higher in fat. Here follows a 

 table showing the average composition of the difl'erent 

 brands of gluten meal : — 



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



