. The feeding of animals. Feeds. COMMERCIAL FEEDING-STUFFS 245 the wheat kernel, tells us that the percentage propor- tions of its various parts are as follows: Per cent Per cent Coatings . . . 5 Starch cells 84-86 Gluten layer . . 3-4 Germ 6 333. The milling of wheat.—^We are now prepared to understand the significance of the statement that in mill- ing wheat the flour of various grades comes from the starch cells, the other portions passing into the bran, shorts, and middlings, which col- lectively are termed the offal. If only the coat- ings, gluten layer, and germ went to make up the offal
. The feeding of animals. Feeds. COMMERCIAL FEEDING-STUFFS 245 the wheat kernel, tells us that the percentage propor- tions of its various parts are as follows: Per cent Per cent Coatings . . . 5 Starch cells 84-86 Gluten layer . . 3-4 Germ 6 333. The milling of wheat.—^We are now prepared to understand the significance of the statement that in mill- ing wheat the flour of various grades comes from the starch cells, the other portions passing into the bran, shorts, and middlings, which col- lectively are termed the offal. If only the coat- ings, gluten layer, and germ went to make up the offal it would in- clude only about 14 or 15 per cent of the kernel, the flours taking the remainder, but, as a matter of fact, no milling methods so far used completely separate the starch cells from the inclosing tissue, so that the offal is perhaps never less than 25 per cent of the whole grain. In milling tests con- ducted by the Minnesota Experiment Station, the offal from several lots of wheat, good and bad, varied from 25 to 40 per cent. If four bushels of wheat are consumed per capita by the population of the United States, which is below the estimate, and if only one-quarter of this is converted into offals, the amount of bran and middlings annually consumed by our domestic animals is not less. Fig. 12. Partial scetion of wheat kernel (enlarged 155 diameters). 1, seed pod; S, outer seed coat; 3, inner seed coat; 4, gluten cells; S, starch 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 Jordan, Whitman H. (Whitman Howard), 1851-1931. New York, The Macmillan Company
Size: 1735px × 1441px
Photo credit: © Central Historic Books / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorjordanwhitmanhwhitman, bookcentury1900, bookdecade1910
