MILO AND FETERITA KERNELS. 6 
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 
Feterita 
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. 
Kafir 
Per cent. 
100 
100 
100 
Percent. 
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 
Milo 
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. 
Corn hulls 
Percent. 
7.4 
6.1 
5.5 
6.6 
Percent. 
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. 
Kafir bran 
16.20 
15.36 
13.56 
18.40 
Milo bran 
1.60 
3.89 
21.35 
Feterita bran 
15.79 
