ATCP 42.16(4)(c)16. 16. Wheat.

ATCP 42.16(4)(c)17. 17. Corn.

ATCP 42.16(4)(d) (d) The collective term “plant protein products” may be used to describe one or more of the following ingredients:

ATCP 42.16(4)(d)1. 1. Algae meal.

ATCP 42.16(4)(d)2. 2. Coconut meal.

ATCP 42.16(4)(d)3. 3. Cottonseed cake.

ATCP 42.16(4)(d)4. 4. Cottonseed flake.

ATCP 42.16(4)(d)5. 5. Cottonseed meal.

ATCP 42.16(4)(d)6. 6. Low gossypol cottonseed meal.

ATCP 42.16(4)(d)7. 7. Whole-pressed cottonseed.

ATCP 42.16(4)(d)8. 8. Guar meal.

ATCP 42.16(4)(d)9. 9. Linseed meal.

ATCP 42.16(4)(d)10. 10. Peanut meal.

ATCP 42.16(4)(d)11. 11. Safflower meal.

ATCP 42.16(4)(d)12. 12. Soybean meal.

ATCP 42.16(4)(d)13. 13. Sunflower meal.

ATCP 42.16(4)(d)14. 14. Active dry yeast.

ATCP 42.16(4)(d)15. 15. Dried yeast.

ATCP 42.16(4)(d)16. 16. Brewers dried yeast.

ATCP 42.16(4)(d)17. 17. Grain distillers dried yeast.

ATCP 42.16(4)(d)18. 18. Molasses distillers dried yeast.

ATCP 42.16(4)(d)19. 19. Torula dried yeast.

ATCP 42.16(4)(d)20. 20. Yeast culture.

ATCP 42.16(4)(e) (e) The collective term “processed grain by-products” may be used to describe one or more of the following ingredients:

ATCP 42.16(4)(e)1. 1. Pearl barley by-product.

ATCP 42.16(4)(e)2. 2. Buckwheat middlings.

ATCP 42.16(4)(e)3. 3. Corn bran.

ATCP 42.16(4)(e)4. 4. Corn flour.

ATCP 42.16(4)(e)5. 5. Corn germ meal.