LEADING CEREALS AND THEIR BY-PRODUCTS 



121 



softened by soaking in warm water, slightly acidified with sulfurous 

 acid. Next it is coarsely ground and the mass passed into tanks con- 

 taining "starch liquor." Here the germs, which are lighter on 

 account of the large amount of oil they carry, rise to the surface, and 

 are removed. After washing, the residue is then finely ground, and 



Fig. 33. — Diagram of a Kernel op Dent Corn 



A, Hull; b, hornlike gluten; c. floury starch; d, horny starch; e, embryo, or 

 germ ; f , embryo stem ; g, embryo root ; h, tip cap. 



the coarser part, the bran, separated by silk sieves. The remainder, 

 called "starch liquor," which contains the starch, gluten, and fine 

 particles of fiber, is then passed slowly thru shallow, slightly inclined 

 troughs where the starch settles like wet lime, while the lighter ingre- 

 dients — the gluten, fiber, etc. — are carried off in the current of water. 

 In this process there are thus obtained, (1) the germ, from which 



