A Botanical ami Economic Study. 



167 



The nutrient ratio for the fir§t half of the table is 1 :7-5; 

 for the second, 1 : 7.5. 



Chittenden and Osborn have made an extended investiga- 

 tion of the proteids of the kernel of maize. The variety 

 used was a white dent corn. 1 The grain contains several 

 distinct proteids. 



(1) Three globulins separable from the kernel by extrac- 

 tion with 10 per cent, salt solution ; (a) myosin coagulable 

 in 10 per cent, salt solution at 70 C, and directly dissolvable 

 in water from the meal ; (l>) vitellin, non-coagulable in dilute 

 salt solution, insoluble in water, 10 per cent, salt solution 

 dissolving it after water extraction ; (c) globulin separates 

 from the above residient only after prolonged dialysis. It is 

 coagulable in 10 per cent, salt solution at 62 C. 



Table XII. 

 Composition of Maize Globulins. 



Carbon 

 Hydrogen 

 Nitrogen . 

 Sulphur 

 Oxygen 



(2) Two albumins unlike in chemical composition and of 

 uncertain structure. 



(3) The chief proteid in the maize kernel is the peculiar 

 body maize fibrin (zein), soluble in warm dilute alcohol, insolu- 

 ble in absolute alcohol or water. Zein acts characteristically, 

 is yellow resembling beeswax, is soft, tenacious, elastic and 

 heavier than water. When heated it swells, turns brown, 

 and leaves a bulky charcoal. It burns, but not rapidly.-' The 

 insoluble state is formed when zein is heated with water or a 

 weak alkali. 



1 Amer. Chem. Journ., xin, 453, 529 , xiv, 14 ; Exp. Stat- Rec, in, ;6S- 

 ; Gorham, Jno., Philos. Magaz., lvii, 311. 



