250 CORN CROPS 



Corn bran and germ meal are the by-products of meal 

 manufacture, both of which are used for stock food, while 

 the germ meal is also used in the manufacture of prepared 

 breakfast foods. 



Hominy is whole or cracked corn with the hull removed. 

 Originally hominy was prepared by soaking the whole corn 

 in a strong lye solution, which caused the hulls to loosen 

 and was then removed by washing, but at present, the 

 hulling of commercial hominy is done with machinery. 



Grits is coarse ground -hominy, but the commercial 

 product is usually prepared as an intermediate product 

 in the grinding of meal. 



Germ meal is a by-product in the manufacture of corn- 

 meal and starch and is composed principally of germs. 



Glucose or corn sirup is made by inverting the starch 

 of corn by means of dilute hydrochloric acid. The 

 germ is first removed and put on the market as germ 

 meal or pressed to extract the oil. Gluten feed is the resi- 

 due after glucose is extracted and is very rich in protein 

 compounds and has a standard market value as stock 

 food. 



Corn oil is extracted by pressure from the separated 

 germs, which are about 30 per cent oil. The oil is used 

 as a salad oil, in paints, or vulcanized as a substitute for 

 vulcanized rubber. The residue after extracting oil is 

 known as corn oil cake. 



Starch. — Corn was an important source of starch at one 

 time, but potatoes are more commonly used at present. 

 The starch is extracted by washing from the corn flour. 

 A residue is left known as gluten feed. 



Distillery products are the residue left as a result of 

 distilling alcoholic beverages. The starch is largely 

 removed in distilling, leaving a iermented by-product, 



