EXERCISE 12 (Continued) 



Descriptions of Grains 



that complete identification can be made possible. If time permits, this ex- 

 ercise can well be extended over two or more periods. 



Leading Questions. 1. What are the relative comparisons in size of 

 kernels between corn, wheat, rye, oats, barley, kafir and millet? 



2. What are the distinguishing colors of barley, wheat, buckwheat 

 and peas? 



3. Describe the relative shapes of wheat and rye kernels? 



4. Compare the relative hardness of soy beans, corn and oats? 



5. Name five grains having a large amount of shuck or husk? 



6. What impurities did you find hi the wheat? 



7. How would you distinguish between wheat middlings, oil meal and 

 buckwheat middlings. 



8. How would you distinguish between meat scrap, fish scrap and 

 digester tankage? 



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