252 THE VITAMINES 



The investigations of Johns, Finks and Paul (722) gave the following 

 percentage composition of corn as regards various protein compounds: 



Globulin 21.9 



Zein 41.4 



Glutellin 30.8 



Alcohol-insoluble part 5.9 



While it is known that zein is not a complete protein, the com- 

 position of glutellin shows it to be of good nutritive value. As an 

 explanation of the poor nutrition resulting from an exclusive corn 

 diet, these investigators stated that certain flour products lack, first 

 of all, vitamine B ; second, although they contain complete proteins, 

 they occur in dilute form, so that the protein must be added as con- 

 centrates. It is interesting to note that this view corresponds 

 exactly with our present conception of the matter. Osborne and 

 Mendel (723) found that the dietary deficiency arising from corn 

 meal feeding is caused by a deficiency of protein. This deficiency 

 may be corrected by an addition of skimmed milk powder, which 

 must amount to 50 per cent of the corn fed, before the nutritive 

 condition is restored to normal. 



We come now to a consideration of the vitamine content of corn, 

 and how it is affected by milling. It has been known for a long 

 time that corn germ contains much more fat than the whole corn. 

 The appended table is taken from the work of Woods (724). 

 The protein content varies in the same way. 



We have personally made analyses of various South Africa corn 

 products (I.e. 525) and concluded that milling causes considerable 

 losses, which may be prevented. Our figures on milling are recorded 

 below. 



