108 Kansas Academy of Science. 



corn, has been shown to yield all the amino-acids which zein lacks, and as 

 it is probable that the remaining proteins likewise yield them, the amino- 

 acid efficiency of zein is thus more or less supplemented when the entire 

 feed is fed. (Osborn and Mendel, Journal of Biological Chemistry, 

 Vol. 18, No. 1.) 



Doctor Osborn (American Journal of Physiology, Vol. 20, p. 447) 

 states: "It is interesting, however, to note that these amino-acids, 

 which are lacking in zein, are all present in notable proportions in this 

 (alkali-soluble) protein, so that the mixture of the proteins as they 

 occur in this seed (maize) yields all the amino-acids usually obtained 

 from protein substances." Of late, corn proteins have been criticised 

 for the lack of lysine, which wheat gluten contains. However, Dr. E. V. 

 McCollum (Journal of Biological Chemistry, Vol. 18, No. 2, 1917) found 

 conclusively through feeding experiments that lysine is not the limiting 

 factor which determines the biological value of the corn proteins. In 

 fact, he found that in certain instances the protein which does not yield 

 lysine serves to enhance the value of certain proteins. As stated before, 

 a mere chemical examination of foods does not throw much light upon 

 their actual nutritive values; and when mixtures are fed, the nutrition 

 problem is, in proportion, difficult of solution. 



If the whole wheat plant alone forms the sole ration for animals, 

 disastrous results occur. The same is true to a less extent if the com 

 plant forms the sole ration. This is true also with other grains. In 

 the all-wheat ration malnutrition sets in, caused not only by deficient 

 protein, but also through poisonous substances found in the germ. 

 (Hart, Miller and McCollum, Journal of Biological Chemistry, Vol. 25, 

 June, 1916.) 



We find the proteins of corn are 40 per cent efficient, for milk pro- 

 duction, while wheat proteins are only 35 per cent. Considering the 

 efficiency of proteins for growth, McCollum found that corn alone was 

 nearly 30 per cent, while wheat alone was only 15 per cent. He also 

 found that young rats cannot grow more than about half as fast as they 

 should on good diet, if their ration contains a low wheat protein con- 

 tent of poor quality. All this shows that it is unwise to have one grain 

 predominate in a ration for man or animals, but each grain supple- 

 ments the other to more or less extent, and each is benefited by the other. 

 In other words, a combination of two grains is always better than each 

 by itself. It is foolish to condemn one grain, and prefer another. Each 

 has its place in our diet, and there is room for all. 



In the series of experiments which I have conducted to determine the 

 digestibility of bread made from mixtures of wheat flour and corn starch, 

 the following procedure was employed: Three samples of bread were 

 selected. No. 1 represented a bread made from a mixture of 66% per 

 cent high protein, 14 per cent flour and 33% per cent corn starch. 

 No. 2 represented a bread made from Bowersock's "Zephyr" flour, which 

 is a high patent flour made from Kansas hard wheat. This bread was 

 made in one of the homes and is that which is commonly called "home- 

 made" bread. No. 3 was a sample of "baker's" bread, such as is served 

 in hotels and restaurants. 



