ZEA 99 



40. ZEA, N.F. ZEA. 



CORN-SILK 



The dried styles and stigmas of Ze'a ma'ys Linne" (our common Indian corn) 

 Yellowish or greenish, soft, silky, hair-like threads, about 150 mm. (6 in.) 

 long; free from odor, with a sweetish taste. CONSTITUENTS. Maizenic acid, 

 fixed oil, resin, sugar, gum, albuminoids, phlobaphene, extractive, salt, 

 cellulose, and water. 



ACTION AND USES. Mild stimulant, diuretic. The infusion- may be taken ad 

 libitum. 



Fluidextractum Zea (Unofficial) Dose: ^ to 2 fl. dr. (2 to 8 mils). 



41. OLEUM MAYDIS. MAIZE OIL. A fixed oil expressed from the embryo 

 of the seed of Zea mays Linne". A yellow, viscid, transparent liquid, having 

 a peculiar odor like cornmeal, and a bland taste. This oil has become quite 

 valuable commercially, used as salad oil and by hydrogenation yields a val- 

 uable vegetable fat. In making of liniments and oleaginous preparations, 

 it is quite equal to olive oil. Demulcent. 



AM YLUM STARCH 



STARCH 

 The starch grains obtained from the fruit of Ze'a ma'ys Linne\ 



DESCRIPTION. Usually in opaque, angular or columnar masses, easily 

 pulverizable between the fingers, with a peculiar sound, into a fine, 

 white powder; odorless and tasteless. Under the microscope it is 

 seen to be composed of small granules striated concentrically or 

 excentrically around a nucleus or hilum. Insoluble in cold water, 

 but with boiling water it forms a glutinous paste on cooling. Iodine 

 is the test for starch, the characteristic blue color being produced 

 when only a minute quantity of the latter is present. 



Other starches chiefly distinguished by the size and shape of 

 the starch-granules as seen under the microscope: 



(a) AVENGE FARING. Oatmeal. From Avena saliva Linne, prob- 

 ably native to Western Asia, but now a common field crop. A gray- 

 ish-white, not uniform meal, containing the gluten and fragments of 

 the integuments; bitterish. Demulcent and nutritive (due to the 

 gluten .contained) . 



(6) SAGO. Pearl Sago. Globular, pearl-like grains, white or 

 brownish, prepared from Metroxylon sagu, M. rumphii, and other 

 species growing in the East India Islands. 



(c) TAPIOCA. Cassava Starch. Yielded by the rhizomes of 

 Brazilian plants, Manihot utilissima and M. aipi, nat. ord. Euphor- 

 biaceae. White and opaque, irregular lumps. 



(d) TARO. -Taro Flour. A starch prepared from the corm of 

 Colocasia esculenta Schott, the food (poi) of the natives in Hawaii 



