16 THE UNIVERSITY OF OKLAHOMA 



in concrescence or the bringing together the halves of the genn 

 ring. The influence of this factor can scarcely be over emphasized. 

 Although not outwardl}' as apparent as in earlier stages, these forces 

 are nevertheless responsible for the flowing of the streams of 

 embryonic, material towards the future position of the organs 

 which are to develop therefrom. 



Evidence derived from this study of I'unduliis is in harmony 

 with the theory of ear'y segregation of these primiary sex-cells. 



VII. THE NUTRITIONAL VALUES OF THE GRAIN 



SORGHUMS 



Paul Menaul 



From the OkUihoma Agricultural Experim>ent Station, Stillwater. 



The grain sorghums are adaptable to regions of light and in- 

 sufficient rainfall and for this reason they are peculiarly adapted 

 to the climate of Oklahoma and form one of its most valuable 

 farm crops. In view of the drouth resisting properties of these 

 grains and their increasing economic importance, it seems desirable 

 to invest'gate their nutritive value. 



Alliert G. Hogan of the Kansas Experiment Station found 

 that if animals are fed a diet in which all the protein contained in 

 the diet had been derived from the grain sorghums in all cases 

 such a diet results in nutritional failure. It is well known that dif- 

 ferent proteins are not equal in their nutritional value. The nutri- 

 tional value of a protein is dependent upon the proportion of the 

 various amino acids it contains. If a protein is deficient in one 

 or more amino acids and incapable of supporting maintenance 

 and it be supplemented with a small amount of another protein 

 rich in these amino acids, normal growth will ensue. The protein 

 of the kafirs will not support maintenance in animals but if m.ilk 

 or peanuts be added to the diet, normal growth will take place. 



The protein of corn is also incapable of supporting life, and 

 must be supplemented with other proteins as is the case with the 

 kafirs. Recently H. Steenbock and P. W. Bontwell found that 

 there was a difference in the nutritional value of the yellow and 

 white corn. When animals were fed a diet composed of ground 

 corn and purified casein (the protein of milk), growth took place 

 at the normal rate if yellow corn had been used in the diet, but nu- 

 tritional failure resulted if white corn was used. It- is concluded 

 that yellow corn contains a dietary constitutient which is necessary 

 for growth, which is lacking in white corn. This is not due to 

 difference in protein, but to the so-called accessory food substnces. 

 If corn varies in nutritional value according to color it is of value 



