DESCRIPTION OF FEEDING-STUFFS 181 



matter and less nitrogen-free extract than at a 

 later stage. Unripe grains contain, therefore, more 

 crude protein and mineral substances, and less 

 carbohydrate than ripe ones. 



Thus it was found that the dry matter in maize 

 varied in composition according to the state of 

 ripeness. 



The amount of protein substance in the crude 

 protein was also subject to variation according to 

 the ripeness of the grain, for in the 26-6% crude 

 protein on 20 August there were n -2% proteins and 

 15-4% non-proteins, whilst the 127% crude protein 

 in the ripe grain contained 10-9% proteins and only 

 1-8% non-proteins. 



The nitrogen-free extract is also subject to 

 variation during the formation of the seed. In 

 the dry matter of maize, the grains being still milky, 

 there were found 8-6% cane sugar, 6-i % glucose and 

 laevulose, and only 48-9% starch. In the ripe grain 

 the sugar had almost disappeared, whilst the starch 

 had risen to 64-3%. Thus it is seen that alongside 

 the movement of substances to the ripening seed 

 there are also chemical changes taking place, both in 

 the nitrogenous and non-nitrogenous ingredients. 



