190 



THE BOOK OF CORN 



These results are of particular interest in con- 

 nection with a study of the hy-products of corn, such 

 as the gluten feeds, germ meal, hominy chop, corn 



s&/ 



Fig 49— Characteristics of Kernel of Corn 



a. The husk, or skin, which covers the whole kernel; it consists of two 

 distinct layers, the outer and inner, which when removed constitute the bran 

 and contain practically all of the crude fiber of the whole grain. 



b. A layer of gluten cells, which lies immediately underneath the husk; it 

 is yellow in color, and cannot be readily separated from the remainder of the 

 kernel. This part is the richest of any in gluten. 



c. The germ, which is readily distinguished by its position and form; it 

 also contains gluten, though it is particularly rich in oil and mineral constituents. 



d. The large portion, which is composed chiefly of starch; the dark color 

 indicates the yellow, rlinty part, in which the starch holding cells are more 

 closely compacted. 



bran, etc, resulting from the manufacture of starch, 

 hominy, glucose, etc, from corn. These corn feeds 



