338 CORN 



CHEMICAL AND MECHANICAL PROCESSES. Taking up 

 the separation of the grain into its different by-products, we find that 

 the first step in this process is the separation of the kernel into three 

 parts; the outer covering or bran, the germ, and the solid portion, 

 made up of the starch and gluten. 



The corn, which is purchased in the shelled form, is first cleaned 

 and fanned to remove refuse matter and then steeped in a warm solu- 

 tion of sulphurous acid which dissolves the soluble, glutenous matter, 

 thereby, to a certain extent, freeing the germ and making the starch 

 and insoluble gluten mass chalky and easy to grind. From this steep- 

 ing process, the corn is run through the mills which simply tear it 

 apart, thus liberating the germ from the rest of the mass. This mass 

 is then run into a separator in which the mixture is kept at a certain 

 density, due to the free starch held in suspension. Owing to the 

 density of this mixture, the germs float to the top and are skimmed 

 off. The remainder of the mass, being heavy, sinks to the bottom 

 and is drawn off from that point. From there, it goes to fine mills 

 which complete the grinding. 



This mass, which consists of pulverized starch, gluten, and fiber, 

 is then sieved over silk, and the fiber thus separated is kept at hand, 

 awaiting the addition of pure gluten. The mixture which goes through 

 the silk is sent to long runways, and on these the starch settles; 

 whereas, the gluten, due to its lighter specific gravity, floats off. This 

 gluten, plus the fiber, plus what is called "steepwater," which is the 

 dry material dissolved from the corn in the original steeping process, 

 constitutes our commercial gluten feed. 



The gluten which is first separated contains some starch and is 

 again passed over the starch tables and a second grade of starch ob 

 tained. The gluten, after passing through powerful presses, which 

 remove most of the water, is then dried and put on the market as 

 "gluten meal," which sells for about $38 per ton. 



Most of the gluten meal and the corn bran, as indicated in a pre- 

 ceding paragraph, are mixed and ground together in about the pro- 

 portion in which they occur in the grain, being marketed in this form 

 as gluten feed at from $19 to $25.50 per ton.* 



The germs being dried out and finely ground, are steamed and the 

 oil extracted by pressure, about 90 per cent being removed. By treat- 

 ing the germs with naptha, a larger per cent of oil is drawn out, but 

 the germ meal remaining, is less palatable for stock. After being 

 allowed to settle, the oil is drawn off into barrels. Sometimes it is 



* Corn Products Mfg. Co. 



