CHEMICAL ANALYSIS OF COEK 



THE chemical constituents of maize, according to 

 Dr. Jackson, are starch, dextrine, gum or mucilage, 

 sugar, gluten, albumen, oil, phosphoric acid, phos- 

 phate of lime, phosphate of magnesia, silica, potash, 

 and oxide of iron. The proportions in which these 

 elements are combined vary according to the variety 

 of corn, and also, but in a less degree, according to 

 soil and other circumstances. 



A careful attention to the component parts of this 

 plant, and a general acquaintance with the subject, are 

 both useful and essential to the practical farmer. ~No 

 man who goes on from year to year planting, culti- 

 vating, and harvesting his most important crop, with- 

 out any definite idea of the elements composing it, 

 can consider himself creditably posted in his business. 



The following is the analysis of Dr. Dana: 



Flesh forming principles, (gluten and albumen). 12.60 

 Fat forming principles, (gum, starch, sugar, woody 



fibre, oil, etc) V7.09 



Salts 1.31 



"Water 9.00 



100.00 



