74 STORRS AGRICULTURAL EXPERIMENT STATION. 
The chief differences in composition of old and new process 
meals are the smaller percentage of oil and the slightly larger 
percentage of protein found in the new process. Other things 
being equal, it would be expected that the new process meal, 
owing to its larger content of protein, would have a higher 
feeding value. Digestion experiments thus far made, however, 
imply that the protein of the old process is somewhat more 
digestible, so that the composition of the two meals on the 
basis of digestible nutrients is very similar. The relative ad- 
vantages of the old and new process meals must depend mainly 
upon their costs, upon the purpose for which the feeding is done, — 
and upon the other feeds used in making up the ration. 
BY-PRODUCTS FROM THE MANUFACTURE OF GLUCOSE AND 
STARCH FROM CORN. 
Gluten Meals and Gluten Feeds.—Much confusion exists as to 
the meaning of the different terms applied to these by-products 
from the manufacture of glucose. They all come primarily 
from corn. ‘The dry (water-free) matter of the corn kernel 
contains not far from 75 per cent. of starch and 12 per cent. of 
nitrogenous matter or protein. The starch is largely extracted 
from the corn for use in the manufacture of glucose, leaving a 
by-product rich in gluten (protein). The different products 
found in the markets, sold under the name of gluten, are the 
by-products obtained in the process of separating the starch 
from the grain. ‘The corn is first soaked in water for some 
hours, then coarsely ground and rubbed between ‘‘ loosely set’’ 
mill stones, which removes the hulls and sets free the starch 
cells. The material is then put on sieves of fine bolting cloth, 
and the starch and gluten pass through while the germs and 
hulls remain on the sieves. The starch and gluten which go 
through the sieves are then forced through troughs or tanks of 
water and separated. a 
The husks and germs of the corn remaining on the sieves 
are dried and placed on the market directly, or else treated 
with naphtha to remove most of the oil of the germs and are 
sold as gluten feed. ‘The final residue obtained from the set- 
tling tanks, which is largely the gluten and oil of the corn, is 
dried and sold as cream gluten, or else the oil is extracted from 
it and the residue united with the germs and sold as gluten 
meal. Sometimes the corn hulls and germs are sold separately 
under the trade terms corn bran and germ meal. 
