Structures of the Maize Kernel 237 



much confusion of thought. Even the best informed 

 have not always been promptly cognizant of new 

 products of this class or of changes in the compo- 

 sition of older ones, so rapidly have new methods of 

 manufacture developed. 



The gluten meals, gluten feeds, corn bran, and the 

 like are residues obtained in the manufacture of starch 

 and glucose from the maize kernel. This kernel, like 



Fig. 8. Section of entire maize kernel (enlarged 10 diameters). 



1. Outer layer of husk or skin. 2. Inner layer of skin. 4. Gluten layer. 



5. Mass of starch cells. 



that* of wheat, is not homogeneous in structure and 

 composition, a condition which makes it possible, 

 through mechanical or chemical operations, to secure a 

 variety of by-products greatly unlike in texture and in 

 their proportions of nutrients. 



All this is made plain through a consideration of 

 the structure of the maize kernel. This seed is in some 

 respects similar to that of wheat. We have first an 



k outside husk or skin made up of two distinct layers, 

 one less than we find in wheat. This skin is rich in 



