. The feeding of animals. Fig. 15. Section of entire maize kernel (enlarged 10 diameters). 1,outer layer of husk or skin; 2, inner layer of skin; ^, gluten layer;6, mass of starch ceUs. wheat. This skin is rich in fiber, scarcely any being fouadin the other portions of the kernel. Next on the insideis a layer of cells rich in gluten. The body of the kernelsurrounding the germ or embryo consists of closely com-pacted starch cells, though some of this interior tissue on COMMERCIAL FEEDING-STUFFS 253 the sides of the kernel next to the walls is flinty. Wemay properly speak of the maize kernel, th
. The feeding of animals. Fig. 15. Section of entire maize kernel (enlarged 10 diameters). 1,outer layer of husk or skin; 2, inner layer of skin; ^, gluten layer;6, mass of starch ceUs. wheat. This skin is rich in fiber, scarcely any being fouadin the other portions of the kernel. Next on the insideis a layer of cells rich in gluten. The body of the kernelsurrounding the germ or embryo consists of closely com-pacted starch cells, though some of this interior tissue on COMMERCIAL FEEDING-STUFFS 253 the sides of the kernel next to the walls is flinty. Wemay properly speak of the maize kernel, then, as consist-ing of fom- parts—the husk, the gluten layer, the germ,and the starchy andhard part. (Figs. 15and 16.) At the NewJersey Experiment Sta-tion one hundred grainsof the maize kernelswere separated as nearlyas possible into theskin, germ, and main orstarchy and hard por-tions. These parts wereanalyzed, and belowis given their compo-sition :. Fig. 16. Partial section of maizekernel (enlarged 170 diameters). 1,outer layer of skin; 2, inner layer ofBkin; 4, gluten cells; 5, starch cells. Table LI. Composition of Dry Substance of Maize Kernel (Per Cent) Ash Protein Fiber Nitrogen-freeextract Fat Propor-tionof parts Original kernel . . Skin Germ Starch and hard part. .7 2. .6 85. These figm-es are essentially similar to those obtainedby other investigators, including Salisbm-y, Atwater,and Balland. 345. Manufacture of starch.—^The separation of starchcells (see Par. 102) from other parts of the kernel isaccomplished mechanically. Either before or after soak- 254 THE FEEDING OF ANIMALS ing in warm water, the maize kernels are crushed into acoarse powder. The various parts separate in water bygravity, the hulls floating on the surface and the germssinking to the bottom. The starch and harder portionsof the kernel remain in suspension in th
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