MAIZE 



291 



uble in alcohol. The zeins differ in both physical and 

 chemical composition from wheat gliadin. The corn 

 proteids contain about i part nitrogen to every 6.23 

 parts proteid material, while in wheat there is about i 

 part nitrogen to 5.7 of proteids. 



394. Nitrogenous and Non-Nitrogenous Corn. The 

 germ and aleurone layers are more nitrogenous in char- 

 acter than the interior or floury portion of the kernel. 

 Since the proportion of germ and aleurone in corn, as in 

 wheat, varies with individual samples, the nitrogenous 

 matter, being greater in these parts, also varies. Taking 

 advantage of this knowl- 

 edge, it is possible, by 

 mechanical means, to 

 distinguish corn samples 

 of high from those of low 

 protein content. Hop- 

 kins, of the Illinois 

 Experiment Station, was 

 the first to direct atten- 

 tion to this fact (Bulle- 

 tin 55, Illinois Kxpt. 

 Station). 



' ' By making cross sec- 

 tions and longitudinal 

 sections of several kernels 

 from an ear of corn, one 



Can judge, with a Very Fig. 90. Nitrogenous and non-nitroge- 



nous corn: i, Corn with 14.92 per cent, pro- 

 Of aC- tein; 2, corn with 7.76 per cent, protein. 



curacy, whether the corn is rich or poor in protein. The 



