238 The Feeding of Animals 



fiber, scarcely any being found in the other portions 

 of the kernel. Next on the inside is a layer of cells 

 rich in gluten. The body of the kernel surrounding 

 the germ or embryo consists of closely compacted 

 starch cells, though some of this interior tissue on the 

 sides of the kernel next to the walls is flinty. We 

 may properly speak of the maize kernel, then, as 

 consisting of four parts, the husk, the gluten layer, 

 the germ, and the starchy and hard part. Figs. 8 

 and 9. At the New Jersey Experiment Station 100 

 grains of the maize kernels were separated as nearly 

 as possible into the skin, germ, and main or starchy 

 and hard portions. These parts were analyzed, and 

 below are given the results: 



Composition of dry substance of maize kernel (per cent) 



Nitrogen- 

 free Proportion 

 Ash Protein Fiber extract Fat of parts 



Original kernel 1.7 12.6 2. 79.4 4.3 100. 



Skin 1.3 6.6 16.4 74.1 1.6 5.5 



Germ 11.1 21.7 2.9 34.7 29.6 10.2 



Starchy and hard part- .7 12.2 .6 85. 1.5 84.3 



These figures are essentially similar to those obtained 

 by other investigators, including Salisbury, Atwater, 

 and Balland. 



The separation of starch cells from other parts of 

 the kernel is now accomplished mechanically. Either 

 before or after soaking in warm water, the maize ker- 

 nels are crushed into a coarse powder. The various 

 parts separate in water by gravity, the hulls floating 

 on the surface and the germs sinking to the bottom. 

 The starch and harder portions of the kernel remain 



