262 Proceedings of Indiana Academy of Science. 
Table 1 Showing Percent 0, Moisture, Pop, and Protein in Corn Samples 
Sample No. Moisture Pop Protein 
1 8.9 67. 
3 8.15 90.5 
4 8.21 95.0 
5 8.41 86. 
6 8.20 oes 
te 9.42 9.42 
ro 8.18 82.5 
9 7.38 98.3 
10 9.93 80.5 
11 10.75 83.5 deers 
12 11.28 94.0 12.5 
13 10.84 95.0 ead. 
14 ks 80.0 13%) 
15 11.25 78.0 10.7 
16 12.45 91.0 13.1 
17 8.83 56.0 fav 
18 10.38 $4.0 11.5 
19 11.37 87.0 9.4 
20 8.20 92.0 10.0 
21 8.7 74.0 1036.0". 
22 9.08 83.0 8 Wf 
23 9.12 76.5 11.2 
24 9.0 83.5 12.3 
25 8.27 69.0 8.8 
26 9.14 77.5 11.8 
27 8.95 69.0 13.2 
28 9.53 83.5 13.9 
29 9.70 89.5 13.6 
30 8.50 80.0 12.3 
dl 9.45 72.5 Nsyete. 
32 11.79 89.5 11.5 
33 12.3 Widens) 13.4 
34 10,22 55.0 9.9 
35 11.97 95.0 8.2 
36 14.67 89.0 11.6 
37 10.71 92.0 14.4 
38 10.58 58.0 14.0 
39 9.39 69.5 AG 
40 8.95 90.5 12.8 
41 8.88 87.0 13.4 
42 8.76 81.0 11.6 
43 10.59 85.5 12.1 
At 8.64 88.0 13.3 
45 (eye 88.0 8.3 
46 8.78 74.0 11.0 
47 7.85 63.0 12.6 
48 8.78 83.5 iDie'v/ 
49 10.31 85.0 12.8 
50 8.71 83.0 13.4 
51 7.70 85.5 13.4 
52 9.57 74.0 11.4 
It was found that the time consumed in popping had much to do with 
the completeness to which any sample of corn could be popped. For this 
test a definite amount of corn (30 ¢ c) in a sheet iron popper was always 
used and different heats of gas flame applied, the time varying from 
1 to 9 minutes. It was found the best results were secured when the 
popping was finished in 2.5 to 5 minutes, This was obtained by measuring 
