Corn milling Flashcards
The process of reducing corn kernel
into grits, germ and pericarp with or
without conditioning.
a. Dry milling
b. Hammer milling
c. Attrition milling
d. None of the above
Dry milling
The process of milling corn kernels by
subjecting them into size-reduction
processes after cleaning.
a. Dry-milling process
b. Wet-milling process
c. Wet-and-dry-milling process
d. None of the above
Dry-milling process
The process of milling corn kernels by
soaking them first in chemicals before
subjecting them to a size-reduction
equipment and other successive
processes.
a. Dry-milling process
b. Wet-milling process
c. Wet-and-dry-milling process
d. None of the above
Wet-milling process
The process of rewetting dried corn
kernels to about 18 to 22% moisture
content and tempering them to make the
pericarp and the germ become more
pliable and easier to remove during
degermination process.
a. Wet milling
b. Degermination process
c. Conditioning
d. None of the above
Conditioning
The machine used to remove germs
and pericarp from the corn kernel.
a. Conditioner
b. De-germinator
c. Corn mill
d. None of the above
De-germinator
A kind of shelled corn kernels in which
the germ and pericarp have been
removed.
a. Milled corn kernel
b. Degerminated corn kernel
c. Polished corn kernel
d. None of the above
Degerminated corn kernel
The major product(s) produced during
corn wet-milling process.
a. Condensed Corn Fermented
Extractive
b. Corn Germ Meal
c. Corn Gluten Feed
d. Corn gluten Meal
e. All of the above
. All of the above
The product of corn wet-milling
process that has high protein
concentrate typically supplied at 60%
protein, 2.5% fat and 1% fiber and is
considered an excellent cattle feed.
a. Condensed Corn Fermented
Extractive
b. Corn Germ Meal
c. Corn Gluten Feed
d. Corn gluten Meal
e. All of the above
. Corn gluten Meal
The product of corn wet-milling
process that consists of 20% protein, 2%
fat and 9.5% fiber and contains amino
acid balance that makes it valuable in
poultry and swine rations, also used as
carrier of liquid feed nutrients.
a. Condensed Corn Fermented
Extractive
b. Corn Germ Meal
c. Corn Gluten Feed
d. Corn gluten Meal
e. All of the above
Corn Germ Meal
The process of softening and
conditioning corn kernels for subsequent
milling and for preventing germination
and fermentation.
a. Cleaning
b. Steeping
c. Grinding
d. None of the above
Steeping
In steeping process, corn kernel is
soaked in water at a controlled
temperature of ___ for 30 to 50 hours.
a. 35°C
b. 48°C
c. 64°C
d. None of the above
48°C
A chemical added to prevent bacterial
growth and to reduce the bond between
the gluten and starch in corn kernels
during steeping process.
a. Sulphur dioxide (SO2)
b. Sodium chloride (NaCl)
c. Sodium hydroxide (NaOH)
d. None of the above
Sulphur dioxide (SO2)
The major component of a corn mill
that reduces corn kernels into grits.
a. Burr mill
b. Hammer mill
c. Steel-roller mill
d. All of the above
Steel-roller mill
The milled corn kernel where the
outer covering and germs have been
removed and with particle size of not less
than 0.86 mm.
a. Broken corn kernel
b. Cracked corn kernel
c. Corn grits
Corn grits
The ratio of the weight of corn kernel
input to the total operating time.
a. Input capacity
b. Output capacity
c. Milling capacity
d. All of the above
Milling capacity
The main product in milling corn.
a. Corn grit # 10
b. Corn grit # 12
c. Corn grit # 14
d. Corn grit # 16
e. All of the above
All of the above
The ratio of the weight of corn grits
to the total weight of corn kernel input,
expressed in percent.
a. % input capacity
b. % main product recovery
c. % milling recovery
% main product recovery
The minimum main product recovery
requirement based on the performance
criteria for corn mill.
a. 44%
b. 54%
c. 64 %
d. None of the above
64 %
The minimum by-product recovery
requirement based on the performance
criteria for corn mills.
a. 21 %
b. 31%
c. 41%
d. None of the above
31%
The process of grinding pellets into
coarse granular form.
a. Coarse pelleting
b. Crumbling
c. Milling
d. None of the above
crumbling
Grinding feeds will basically ___.
a. make it attractive to the
animals
b. improve its digestability
c. prolong its storage period
d. None of the above
improve its digestability
A medium protein ingredient
composed of bran and fibrous portions
which is widely used in complete feeds for
dairy and beef cattle, poultry, swine, and
pet foods.
a. Condensed Corn Fermented
Extractive
b. Corn Germ Meal
c. Corn Gluten Feed
d. Corn gluten Meal
f. All of the above
Corn Gluten Feed
The corn-step liquor, which is a high-
energy liquid feed ingredient, with protein
value of 25% on a 50% solid basis and also
a source of B-vitamins and mineral when
used as pellet fiber.
a. Condensed Corn Fermented
Extractive
b. Corn Germ Meal
c. Corn Gluten Feed
d. Corn gluten Meal
f. All of the above
Condensed Corn Fermented
Extractive
The protein/gluten component of corn
kernel.
a. 11-23%
b. 4-8%
c. 2-4%
d. 61-68%
e. 2-16%
f. None of the above
4-8%
The starch component of corn kernel.
a. 11-23%
b. 4-8%
c. 2-4%
d. 61-68%
e. 2-16%
f. None of the above
61-68%
The fiber component of corn kernel.
a. 11-23%
b. 4-8%
c. 2-4%
d. 61-68%
e. 2-16%
f. None of the above
11-23%
The oil component of corn kernel.
a. 11-23%
b. 4-8%
c. 2-4%
d. 61-68%
e. 2-16%
f. None of the above
2-4%
The shrinkage component of corn
kernel.
a. 11-23%
b. 4-8%
c. 2-4%
d. 61-67%
e. 2-16%
f. None of the above
2-16%
The process of compressing mashed
feeds with the use of live steam to
produce small chunks or cylindrical
feeds.
a. Mixing
b. Crumbling
c. Pelleting
d. All of the above
Pelleting
