John Mathai, master's student in the Stein Monogastric Nutrition Lab, presents his research on energy concentration and amino acid digestibility in corn and corn co-products from the wet milling industry. The co-products investigated were corn bran, high fat corn germ, liquid corn extractives, and a mixture of corn germ meal and liquid corn extractives. Adapted from a presentation at the 2013 ASAS Midwestern Section meeting, Des Moines, IA, March 11-13.