﻿MILO AND FETERITA KERNELS. 



kernels is 25.5 cubic millimeters and the -surface of such a kernel is 

 44.9 square millimeters. 



Table 3 gives the proportions of the component parts of the kernel. 



Table 3. — Proportion of component parts of kernels. 





Bran. 



Germ. 



Endosperm. 



Kernels. 



Propor- 

 tion of 

 kernel 

 separated. 



Average 

 volume 

 in kernel 

 (calcu- 

 lated). 



Propor- 

 tion of 

 kernel 

 separated. 



Average 

 volume 

 in kernel 

 (calcu- 

 lated). 



Propor- 

 tion of 

 kernel 

 separated. 



Average 

 volume 



in kernel 

 (calcu- 

 lated.) 





Per cent. 

 7.4 

 6.1 

 5.5 

 6.6 



Cubic mil- 

 limeters. 



Per cent. 

 11.5 

 10.0 

 11.1 

 7.3 



Cubic mil- 

 limeters. 



Per cent . 

 81.1 

 83.9 

 83.4 

 86.1 



Cubic mil- 

 limeters. 



Kafir 



1.02 

 1.63 

 1.68 



1.68 

 3.30 

 1.86 



14.10 



Milo 



24.80 





21.93 







The calculations in Table 3 are based on the assumption that the 

 different parts of the kernel have the same specific gravity. On this 

 assumption the thickness of the milo bran would average 0.033 milli- 

 meter, while that of the feterita bran would be 0.037 millimeter. 

 It is realized that there are differences in the specific gravity of these 

 tissues, but they are too small to affect the conclusions here drawn. 



CHEMICAL COMPOSITION OF KERNELS. 



Table 4 gives a comparison of the composition of the whole kernels 

 of the kafir, milo, and feterita, on a water-free basis. 



Table 4. — Comparison of composition of kafir, milo, and feterita kernels on a water- 

 free basis. 



Kernels. 



Propor- 

 tion of 

 kernel. 



Ash. 



Ether 

 extract. 



Protein. 



Crude 

 fiber. 



Nitrogen- 

 free ex- 

 tract. 



Starch. 



Pento- 

 sans. 



Per cent. 



Kafir 100 



Milo 100 



Feterita. 1 100 



Per cent. 

 1.80 

 1.89 

 1.79 



Per cent. 

 4.10 

 3.47 

 3.06 



Per cent. 

 12.70 

 13.99 

 16.69 



Per cent. 

 1.80 

 1.93 

 2.22 



Per cent. 

 79.60 

 78.72 

 76.24 



Per cent. 

 61.90 

 68.52 

 64.16 



Per cent. 

 3.30 

 3.95 

 3.38 



In these comparisons the greatest differences are observed in the 

 protein and starch content. The other results show little variation. 



In Tables 5, 6, 7, and 8 comparisons are made between the parts 

 of the corn and kafir kernel and the corresponding parts of the milo 

 and feterita kernel. 



Table 5. — Comparison of corn hulls and kafir bran with milo and feterita brans. 



Material. 



Propor- 

 tion of 

 kernel. 



Ash. 



Ether 

 extract. 



Protein. 



Crude 

 fiber. 



Carbohy- 

 drates. 



Starch. 



Pento- 

 sans. 





Per cent. 

 7.4 

 6.1 

 5.5 

 6.6 



Per cent. 

 0.79 

 2.00 

 3.07 

 2.95 



Per cent. 

 0.89 

 6.80 

 4.33 

 5.74 



Per cent. 

 3.96 

 4.80 

 7.08 

 6.85 



Per cent. 



Per cent. 

 94.36 

 70.20 

 70.16 

 70.90 



Percent. 



Per cent. 





16.20 

 15.36 

 13.56 





18.40 





1.60 

 3.89 



21.35 





15.79 







