120 FEEDS AND FEEDING, ABRIDGED 



milled product, which is likewise called corn meal, has a more attrac- 

 tive appearance than the entire ground grain, but contains somewhat 

 less protein and fat. Much of the commercial corn meal, particularly 

 in the Mississippi valley, is made from the part of the kernel left 

 after the manufacture of cracked corn or table meal. It is most cor- 

 rectly called corn feed-meal, and is equal in feeding value to corn 

 meal from the entire grain. Com chop is a name sometimes applied 

 to ground corn, and also to mixtures of ground corn and corn by- 

 products. On grinding corn the oil it carries soon becomes rancid 

 and gives the meal a stale taste. Hence this grain should never be 

 ground far in advance of use. 



Corn cobs; corn-and-cob meal. — When ear corn is ground the 

 product is called corn-and-cob meal. Because of the rubber-like con- 

 sistency of the cobs, much power is required to reduce ear corn to 

 meal. If the cob particles in corn-and-cob meal are coarse, the animal 

 will not usually eat them, but when finely ground corn-and-cob meal 

 proves satisfactory with most farm animals. Corn cobs contain over 

 30 per ct. fiber and furnish little more digestible nutrients than oat 

 straw. Any benefit from including the cobs in grinding is therefore 

 not due chiefly to the nutrients the cobs furnish, but to the fact r that 

 they make the meal more bulky. This causes it to lie loosely in the 

 stomach, thus aiding the action of the digestive fluids. If the cost of 

 grinding is small, corn-and-cob meal may be preferable to corn meal 

 when fed with heavy concentrates, especially for dairy cows and 

 horses. Including the cobs is not profitable for sheep or pigs. 



Composition of the corn kernel. — Before discussing the value of 

 the various corn by-products resulting from the manufacture of 

 human food, it will be helpful to consider the composition of the 

 different parts of the corn kernel. The floury starch in the middle 

 of the kernel forms nearly half the total weight. Over 80 per ct. of 

 this portion is starch, with but 7 per ct. crude protein, less than 1 

 per ct. fiber, and but a trace of fat and ash. The hornlike starch at 

 the sides and base of the kernel, which forms about one-fourth of its 

 weight, likewise consists mostly of starch, but carries more protein 

 than the floury starch. The hulls and tip caps, which make up 7 

 per ct. of the kernel, are also composed largely of carbohydrates, tho 

 containing less starch and about 15 per ct. fiber. The hornlike gluten 

 (8 per ct. of the kernel), just under the hull, is rich in crude protein, 

 and the germ (12 per ct. of the kernel) is high in crude protein, ash, 

 and. fat. 



Starch and glucose by-products. — In the manufacture of commer- 

 cial starch and glucose from corn, the grain is cleaned and then. 



