. Elementary treatise on stock feeds and feeding. Feeds. COMMERCIAL FEEDS 81 Composition of Oat and Corn and Oat Feeds Composition in per cent. Fat Protein ! (ether extract) Nitrogen free ex- tract Fiber Ash Oat feed Corn and oat feed Oat hulls 3-3 3-9 53-1 23-4 5-6 3-4 Fig. 7.—Corn kernel. a—is the husk or skin covering the whole kernel; it consists of two distinct layers, the outer and inner, which when removed constitute the bran and contain practically all of the crude fiber of the whole grain; b—is a layer of gluten cells which lie imme- dia
. Elementary treatise on stock feeds and feeding. Feeds. COMMERCIAL FEEDS 81 Composition of Oat and Corn and Oat Feeds Composition in per cent. Fat Protein ! (ether extract) Nitrogen free ex- tract Fiber Ash Oat feed Corn and oat feed Oat hulls 3-3 3-9 53-1 23-4 5-6 3-4 Fig. 7.—Corn kernel. a—is the husk or skin covering the whole kernel; it consists of two distinct layers, the outer and inner, which when removed constitute the bran and contain practically all of the crude fiber of the whole grain; b—is a layer of gluten cells which lie imme- diately underneath the husk; it is, as a rule, yellow in color and cannot be readily separated from the remainder of the kernel; this part is richest in gluten; c—is the germ which is readily distinguished by its position and form; it also contains gluten though it is particularly rich in oil and mineral constituents; d—the large portion, is composed chiefly of starch; the dark color indicates the flinty part in which the starch cells are most closely compacted. Illustration after New Jersey Exp. Sta. Description after Mass. Exp. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Halligan, James Edward, 1879-. Easton, Pa. , The Chemical Publishing Co. ; London, Williams & Norgate
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfeeds, bookyear1911
