348 



CORN 



an indication that the scraping has continued long enough. No horny 

 gluten will be found covering the surface of the germ. 



4. Germ. Next split the kernel lengthwise, through center of 

 the germ. With the knife slowly "scallop" out the half of the germ 

 from each section of the kernel. The depth can easily be gauged by 

 the line between the germ and the starchy part beneath. 



5. White Starch.— 



(a) Crown Starch. The large cap of starch at the crown can now 

 easily be cut of5F just above its junction with the horny starch. Some 

 white starch will have to be whittled out of the small strip appearing 

 between the cheeks of horny starch. 



(b) Tip Starch. Near the tip of the kernel will be seen a white 

 starch which is removed with difficulty from between the cheeks of 

 horny starch. 



6. Horny Starch. This usually remains intact in two large pieces. 



7. Mixed. Waste. Because of the difficulty in securing pure 

 samples of these parts, there will remain some particles of mixed 

 material which results largely from scraping the horny starch to re- 

 move the white starch and horny gluten. This should be weighed 

 separately. PHYSICAL ANALYSES. 



From physical analyses at Illinois, Hopkins found the percentages 

 of the respective parts to vary as follows : 



PERCENTAGES OP DIFFERENT PARTS. 



Names of Parts 



High Protein 

 Ear 



Tip Caps 



Hulls 



Horny Gluten 

 Horny Starch 

 Crown Starch 

 Tip Starch . . . 



Germs 



Mixed Waste . 



1.62 



6.09 



9.86 



33.79 



10.45 



6.23 



11.93 



20.03 



A very large percent of mixed waste will be noted from these 

 tables. By computations it was shown that this waste consisted al- 

 most entirely of horny gluten, horny starch, crown starch, and tip 

 starch. Consequently, after distributing the error secured from this 

 mixed waste the percentages appear as follows: 



