252 



THE FEEDING OF ANIMALS 



343. Residues from starch and glucose manufacture. — 

 The gluten meals, gluten feeSs, com bran, and the like 

 are residues obtained in the manufacture of starch and 

 glucose from the maize kernel. This kernel, like that of 

 wheat, is not homogeneous in structure and composition, 

 a condition which makes it possible, through mechanical 

 or chemical operations, to seciu-e a variety of by-products 

 greatly unlike in texture and in their proportions of 

 nutrients. 



344. Structure of the maize kernel. — ^All this is made 

 plain through a consideration of the structiu'e of the 

 maize kernel. This seed is in some respects similar to 

 that of wheat. We have first an outside husk or skin 

 made up of two distinct layers, one less than we find in 



Fio. 15. Section of entire maize kernel (enlarged 10 diameters). 1, 

 outer layer of husk or skin; S, inner layer of skin; 4, gluten layer; 

 6, mass of starch cells. 



wheat. This skin is rich in fiber, scarcely any being found 

 in the other portions of the kernel. Next on the inside 

 is a layer of cells rich in gluten. The body of the kernel 

 surrounding the germ or embryo consists of closely com- 

 pacted starch cells, though some of this interior tissue on 



