No. (J. 



DEPARTMENT OF AGRICULTURE. 



5i>& 



the smaller amount of tiber in the flint corn and in its wider range 

 of comj)Osrtion as respects protein and nitrogen-free extract, and 

 less range in liber and ash. 



Considering the range of variation, it is apparent that while the 

 highest figure for nitrogen-free extract is but one sixth greater than 

 the lowest, the highevst percentages of protein and fat are about twice 

 as great as the lowest percentages; in the less important constituents, 

 fiber and ash, the range of variation is even greater. 



The kernel of the corn exhibits a subdivision into parts distinctly 

 seen by the naked eye. Voorhees* has studied the composition of 

 these several parts, which he describes somewhat as follows: 



"a. The husk or skin, which covers the whole kernel; it consists 

 of two distinct layers, the outer and inner, which when removed 

 constitute the bran, and contain practically all the crude fiber of the 

 whole grain. 



b. "A layer of gluten cells, which lies immediately underneath 

 the husk; it is yellow in color, and cannot be readily separated from 

 the remainder of the kernel. 



"c. The germ, readily distinguishable by its position and form; 

 it also contains gluten, though it is particularly rich in oil and mineral 

 constituents. 



"d. The starchy portion of the grain, which is divisible into two 

 sub-portions — a yellow, flinty part lying on the sides of the grain 

 and made up of very compact cells and a lighter colored portion in 

 which the cells are less compact; in both portions, however, starch 

 is the principal material in the cells. 



A somewhat imperfect separation of 100 kernels of new corn into 

 skin, germ and endosperm (starchy and hard part) showed their pro- 

 portion by weight and their percentage composition to be as follows: 



Composition of Different Parts of Maize Kernel (per cent.). 



Proportion In 100 parts of the kernel, 



Composition: 



Water 



Water-free substance 



Composition of water-free substance: 



Ash 



Protein 



Fiber 



Nitrogen-free extract (chiefly starch), 



Fat 



•15th Ann. Rep., N. J., Agr. Exp. Station, p. ISt. 



37 



84.27 



24.66 

 75.34 



0.6S 

 12.23 



0.65 

 84.90 



1.54 



