The composition of gluten-meal is, protein 38 per cent, fat 3 per cent and starch 40 per cent. This is one of the richest and best feed products on the market. The nutritive value is very high, and the factor of digestibility ranges from 92 to 96 per cent. Gluten-meal is treated for the recovery of its starch, and gives two new products, a concentrated feedstuff, characterized by the large amount of proteids (60-70 per cent) it contains, and a maltose syrup. This feedstuff is suitable for animal consumption, and also for raising the percent age of proteids in feeds that have a small amount of these substances. When the wet bran, germs and gluten are mixed in the pro -Portions as obtained from the original corn and the mixture dried, the resulting feed is known as glitten•feed. This is the most com mon feed product in the starch and glucose industry, and represents about 80 per cent of the by-product output. Its feeding value is very high, and its digestibility above 90 per cent. Its composition shows about 28 per cent protein and 3 per cent fat.
Corn oil-cake and gluten-meal are exported extensively. The bran and gluten feed is used
almost exclusively in the United States. The production per bushel of corn is about 12% pounds of food, outside of the glucose or starch.
The waste product in the manufacture of starch or sugar is relatively much richer in oil and protein than is corn. Most factories are removing part of the com-oil from the waste, so that nearly all the gluten-meals carry much less oil than they did a few years ago. Gluten feeds differ from gluten-meals in that they contain a good deal of the corn-bran, and hence less of protein- and digestible carbohydtates, and more of the indigestible woody fibre. The relation of gluten to bread making is set forth in detail in Bulletin No. 67, United States De partment of Agriculture. The food value of gum-gluten has been outlined by Prof. Nelson Clark Parshall in a pamphlet published by the Pure Gluten Food Company, New York. Con sult also Jago, W. C., The Technology of Bread-Making' (London 1911); United States Bureau of Chemistry, Bulletin 108, 'Feeding Stuffs of the United States> (Washington 1908).