PHYSICAL PARTS OF KERNEL 347 



of the kernel, and thus separates more or less completely the white 

 starch. 



6. Germ. The germ occupies the center of the front of the ker- 

 nel toward the tip and usually extends about one-half or two-thirds of 

 the length of the kernel. 



MECHANICAL SEPARATION OF THE DIFFERENT 

 PARTS. It is not a very difficult matter to obtain very pure samples 

 of each of the above named parts of the corn kernel, although in mak- 

 ing the separations there is of necessity some waste material consist- 

 ing of a mixture of the different parts. 



By use of a small, sharp knife anyone can make the following 

 separations : 



1. Tip Cap. 



2. Hull. 



3. Horny Gluten. 



4. Germ. 



5. White Starch. 



a. Crown starch. 



b. Tip starch. 



6. Horny Starch. 



7. Waste (Mixed Materials). 



In making these separations, the kernels are first soaked in hot 

 water for 15 or 20 minutes. 



Removal of Parts. — i. Tip Cap. With a knife cut one side, 

 preferably that on which the germ is located, then cut the back side. 

 Bend the whole tip toward the side of the first cut and the cap will 

 come off with trim edges. If only one side is first cut, there is lia- 

 bility of removing part of the hull with the tip cap. 



2. Hull. Catching the edge of the swollen hull under the blade 

 of a knife, peel it back, beginning on the back side of the kernel first. 

 Be careful to dislodge all of the hull from the wrinkled crown in 

 pinched dent corn. 



3. Horny Gluten. Covering the entire kernel like a coat of 

 "sealing wax," will now be seen a thin layer, which in yellow corn 

 is readily identified because of its yellow color, especially where con- 

 trasted with the white starch of the crown. In shaving off this thin 

 layer, the greatest care should be exercised not to get too deep, 

 either in the white or the horny starch. The fact that the horny 

 starch loses its lustre just as soon as the horny gluten is removed, is 



