VITAMINE CONTENT OF FOODSTUFFS 



253 



Data pertaining to milled maize (97 per cent of the total grain) 



We have found nothing in the literature pertaining to the nutritive 

 value of the proteins of different corn layers. It is, of course, possible 

 that the two chief proteins of corn zein and glutenin are localized 

 in various layers, so that milling may deprive the corn of glutenin, 

 and hence enrich it with the less valuable zein. With the above 

 analyzed products, we have carried out feeding experiments on 

 pigeons, but have never observed beriberi. From the diagram of 

 the corn kernel (fig. 54), it is possible to see the localization of the 

 germ, explaining the loss of substance and nutritive value during 

 milling. Analyses of corn milling products were also published by 

 Juritz (725) and by McCrae (726). Poppe (727) found, besides this, 

 that by steeping the corn, similar to cooking, the nutritive substances 

 extracted by the water amount to 36.2 per cent. McCollum, Sim- 

 monds and Pitz (728) found that corn contains all of the necessary 



