By-products from Oats 233 



prevalent, certain by-products are obtained which are 

 now found in the market as cattle foods. The prepa- 

 ration of oatmeal and similar materials involves the 

 selection of the finest oat -grains, i. e., those having 

 the largest kernels, from which the hulls are removed. 

 These hulls and the smaller oat -grains, and perhaps 

 bran, constitute by-products which, after being finely 

 ground, are sold as oat -feed and in various mixtures. 



Fig. 6. Section of entire oat grain (enlarged 16 diameters). 

 0. Hull. 1. Seed coat. 4. Gluten layer. 5. Mass of starch cells. 



As the sale of oat hulls as such, or in a fraudulent 

 way when mixed with other substances, is likely to 

 occasion a financial loss to feeders, it is desirable to 

 clearly understand the situation. We shall accomplish 

 this by a study of the relation of the oat hulls to the 

 kernel in quantity and composition. Figs. 6 and 7. 



It is common knowledge that the oat -grain con- 

 sists of a hull and kernel, which are easily separated. 

 The former is fibrous and tough, and the latter soft 

 with very little fiber. The hull forms a considerable 

 portion of the grain. In 1894, the Ohio Experiment 



