1922] Variation of Protein Content of Corn 87 



digestion after contents of the flask had cleared. We found that 

 the chief factor in the time saving was the introduction of the po- 

 tassium sulphate at the proper time after the digestion had gotten 

 well under way. This allows the use of comparatively high heat from 

 the beginning without serious foaming of the contents of the flask. 

 T. B. Osborne, at the Connecticut Agricultural Station, has given 

 us the best data on the protein content of corn and recommends 

 6.25 as the protein factor. "We have used this factor in our calcula- 

 tions. If we succeed in establishing a marked change in the protein, 

 we shall endeavor to show which form of protein found in corn is 

 affected. We append for convenience of reference Osborne's analysis. 



Proteins in Corn : 



Soluble in Water Proteose, 0.06% 



I Globulin, 0.04% 



Soluble in Salt Solution < Maysin, 0.25% 



/ Edestin, 1.10% 



Soluble in Alcohol Zein, 5.00% 



Insoluble in above, but soluble in 0.2% KOH 3.15% 



Summary : 



1. Plan of investigating influence of climate on protein content 

 of corn is outlined. 



2. The analyses of the varieties of corn chosen for experiment 

 are reported. 



3. The result of planting of West Virginia grown corn in North 

 Carolina for the first year shows a marked reduction in protein. 



4. The modification of the Kjeldahl method which was employed 

 for the determination of nitrogen in corn is given. 



Davidson College, N. 0. 



