FEEDING 191 



are now offered on the markets in such quantities as 

 to be of considerable commercial importance and to 

 be worthy of the careful study of the feeder. 



The cut, Fig 49, which we are permitted to 

 use through the courtesy of the New Jersey experi- 

 ment station, will help the student to a clearer under- 

 standing of the particular parts of the corn kernel 

 referred to in the tables above, and what parts enter 

 chiefly into the composition of the different corn by- 

 products now on the market. 



It will be observed that the starchy portion con- 

 stitutes more than four-fifths of the entire kernel, that 

 the germ, which is only about one-tenth of the kernel, 

 contains practically two-thirds of the fat and almost 

 two-thirds of the ash of the entire kernel. The crude 

 fiber is largely in the skin. 



Most of the so-called com feeds are what is left 

 after the starch has been removed more or less com- 

 pletely from the grain. This is accomplished by 

 mechanical means, and leaves the residue uninjured 

 by the process, which in brief is as follows : 



The grain is ground into meal, usually in warm 

 running water or after it has been thoroughly soaked, 

 and the various parts of the kernel named in the table 

 are separated in water by gravity. The skin or hulls, 

 forming the bran, float on the surface ; the germs sink 

 to the bottom, while the starch and hard portions of 

 the kernel, carrying in addition to the starch a consid- 

 erable portion of gluten cells, are held in suspension 

 in the water. This water, carrying the starch and 

 gluten in suspension, is then conducted slowly through 

 long troughs, where the starch, being the heavier, 

 settles to the bottom, and the gluten is carried on, to 

 be recovered by evaporating the water. 



The composition, therefore, of the by-product 

 will depend upon the particular part of the kernel 



