GRADES FOR COMMERCIAL CORN. 
9 
l)erforations should be classed with the for- 
large pieces which remain on the sieve with 
over, this is the only broken corn which should be so classified in 
these grades. The finely broken pieces which will pass through the 
sieve with the smaller 
eign material, and the 
the quarter-inch holes 
should be classed with 
the whole kernels. 
However, it is not 
intended that all ma- 
terial remaining on 
the sieve with the 
smaller holes shall be 
classed 
as 
cracked' 
Fig. G.— Poreign material, including dirt, chaff, other grains, finely 
broken corn, etc., which wilJ pass through the sieve with the smaller 
perforations, nine sixty-fourths of an inch in diameter. (Natural 
size.) 
corn. All small whole 
kernels, such as those 
that are shoAvn in 
figure 9, which will 
go through the sieve 
with the quarter-inch 
holes should be picked 
out after screening and classed as whole corn. Likewise, any "other 
grains," pieces of cob, or other foreign material remaining with the 
"cracked'" corn on the sieve with the smaller holes should be picked 
out and added to the foreign material, dirt, etc. In applying these 
grades, no separation 
should be made of 
the sound and the 
d amaged ' ' cracked ' ' 
corn, but the whole 
should be classed only 
as "cracked" corn. 
COLOR. 
Color determina- 
tions should be made 
on not less than 100 
grams of the screened 
sample; that is, after 
the "cracked" corn 
and foreign material 
have been removed. AH grades of white corn require that at least 
98 per cent, by weight, shall be white, as stated in general rule 
No. 2, and aU grades of yellow corn require that at least 95 per 
cent shall be yellow, as provided ui general rule No. 3. In most 
Fig. 7.— Coarse material, which will not pass through the sieve with 
the smaller perforations, nine sLxty-fourths of an inch in diameter, 
but which should be picked out of the sample and included with the 
foreign material, dirt, cob, other grains, etc. (Natural size.) 
