COMMERCIAL FEEDING-STUFFS 



253 



the sides of the kernel next to the walls is flinty. We 

 may properly speak of the maize kernel', then, as consist- 

 ing of fom- parts — the husk, the gluten layer, the germ, 

 and the starchy and 

 hard part. (Figs. 15 

 and 16.) At the New 

 Jersey Experiment Sta- 

 tion one hundred grains 

 of the maize kernels 

 were separated as nearly 

 as possible into the 

 skin, germ, and main or 

 starchy and hard por- 

 tions. These parts were 

 analyzed, and below 

 is given their compo- 

 sition: 



Fig. 16. Partial section of maize 

 kernel (enlarged 170 diameters). 1, 

 outer layer of skin; ^, inner layer of 

 ekin; 4i gluten cells; B, starch cells. 



Table LI. Composition op Dky Substance op Maize Kernel 

 (Feb Cent) 



These figures are essentially similar to those obtained 

 by other investigators, including Salisbury, Atwater, 

 and Balland. 



345. Manufacture of starch. — ^The separation of starch 

 cells (see Par, 102) from other parts of the kernel is 

 accomplished mechanically. Either before or after soak- 



