MAIZE 293 



aleurone, and floury parts in each. Make a drawing of a repre- 

 sentative kernel of each kind of corn. Observe how your rating of 

 the corn compares with the chemical analysis. Determine the 

 weight per bushel and assign a grade to the sample. 



395. Varieties of Corn. The numerous analyses, which 

 have been made of the different varieties of corn as dent 

 or flint, do not show any wide variations in composition 

 when they are grown under similar conditions. The 

 main differences are in the amount of coloring-matter and 

 in the physical characteristics rather than in chemical 

 composition. Yellow corn contains no more nutrients 

 than white corn ; there is coloring-matter present in one 

 and not in the other. Sweet corn contains more sucrose 

 than other varieties but otherwise it has about the same 

 general composition as the dent and flint varieties. 



396. Grading of Corn. Corn is graded entirely upon 

 the basis of its physical properties and soundness rather 

 than on the basis of chemical composition. The rules 

 governing the grading of corn adopted by the Minnesota 

 Railroad and Warehouse Commission in 1902 are as 

 follows : 



No. i yellow corn shall be sound, yellow, dry, plump, and well 

 cleaned. 



No. 2 yellow corn shall be three-fourths yellow, dry, reasonably 

 clean, but not plump enough for No. i. 



No. 3 yellow corn shall be three-fourths yellow, reasonably dry, 

 reasonably clean, but not sufficiently sound for No. 2. 



No. i white corn shall be sound, dry, plump, and well cleaned. 



No. 2 white corn shall be seven-eighths white, dry and reason- 

 ably clean, but not plump enough for No. i. 



