GEAMINEM 



581 



yellowish-brown colour^ with an odour and taste like that of 

 fi'eshly ground corn meal ; it belongs to the non-drying group 

 of the Yegatable oils, does not easily become rancid, and has no 

 purgative action. With alkalies it forms a white soap ; it 

 contains fatty acids (free) 0'88, total fatty acids 96*75 per cent., 

 mucilaginous bodies 1"34. The loss sustained by purification 

 is under 5 per cent. (/. U. Lloydy Amer, Journ. Pharm., 

 July 1888.) 



Chemical composition. — The average results of the analysis 

 of three varieties of maize in an undried state by Poison, 

 yielded in 100 parts, 54'37 starch, 8-83 nitrogenous substance, 

 4'50 fat, 270 gum and sugar, 15-77 cellulose, 12"16 water, and 

 1'67 ash. Poggiale found on an average in 160 parts of the 

 dried grain, 645 starch, 67 fat, and 9'9 nitrogenous substance. 

 Church found it to contain water 12'5, albuminoids 9'5, starck 

 707, oil 3-6, fibre 2'0, ash 17. American grain contained 

 1 per cent, more fat than Indian. 



The following figures, quoted by Konig, represent the mean 

 composition of 145 samples examined hj various analysts : 



Miniinum 



Maximum 



Mean 





'VTater 



7-40 



22-40 



■Albuminoids 5*54 



Pat 



Nit 



rogen-free extractive 



1-61 



60-49 



13-90 



8-89 



74-92 



13-12 



9-85 



4-62 



Cellul 



\ 



ose 



Ash 



76 



852 



61 



3-93 



68-41 



2-49 



1-51 



