194 



THE BOOK OF CORN 



These results are of particular interest in con- 

 nection with a study of the by-products of corn, such 

 as the gluten feeds, germ meal, hominy chop, corn 



Fig 49~Characteri5tics of Kernel of Com 



a. The husk, or skin, which covers the whole kernel; it consists of two 

 distinct layers, the outer and inner, wliich wht-n removed constitute the bran 

 and contain practically all of the crude liber of the whole grain. 



b. A layer of gluten cells, which lies immediately underneath the husk; it 

 is yellowin color, and cannot he rciidily separated from the remainder of the 

 kernel. This part is the richest of any in gluten. 



c. The germ, which is readily distini>uished by its position and form; it 

 also contains gluten, though it is particularly rich in oil and mineral constituents. 



d. The large portion, which is composed chiefly of starch; the dark color 

 indicates the yellow, flinty part, in which the starch holding cells are more 

 closely compacted. 



bran, etc, resulting from the manufacture of starch, 

 hominy, glucose, etc, from corn. These corn feeds 



