23O MAINE AGRICULTURAL EXPERIMENT STATION. 1908. 



COMPOSITION OF CORN BEFORE AND AFTER POPPING. 



^ a 



Kind of Corn. 



WS 





6934 

 6935 

 6936 

 6937 



6938 



6934 

 6935 

 6936 

 6937 

 6938 

 6939 



As analyzed 



Pop corn, before 



after. . 



Yellow Canada corn, before 



after 



White Corey sweet corn, before . 

 after. . . 



Water-free 



Pop corn, before 



after 



Yellow Canada corn, before 



after 



White Corey sweet corn, before . 

 after. . . 



% 

 10.09 

 3.56 

 9.57 

 5.54 

 9.51 

 3.90 



% 



% 



% 



% • 



12.12 



4.68 



2.15 



69.35 



12.87 



5.50 



2.46 



73.67 



10.62 



5.09 



1.59 



71.51 



11.12 



5.29 



1.73 



74.70 



11.75 



5.24 



2.0S 



69.73 



12.81 



7.21 



2.49 



71.85 



13.49 



5.21 



2.39 



77.13 



13.34 



5.71 



2.55 



76.39 



11.74 



5.63 



1.75 



79.09 



11.77 



5.60 



1.83 



79.06 



12.98 



5.79 



2.29 



77.07 



13.33 



7.50 



2.59 



74.77 



% 



1.61 

 1.94 

 1.62 

 '1.65 

 1.69 

 1.74 



1.79 

 2.01 

 1.79 

 1.74 

 1.87 

 1.81 



So far as analyses go, the corn seems to suffer little chemical 

 change beyond that resulting from a loss of water, the loss 

 amounting to from one-half to two-thirds of the total water 

 content. How slight these changes are is better shown when 

 the results are calculated to a water-free basis. Similar results 

 are given by Brewer. A determination of the water soluble 

 carbohydrates in the corn would probably have shown a gain in 

 every case. Such gains were found by Kraemer in sweet corn, 

 dent, and pop corn, the gain- being greatest in the case of the 

 latter. 



