66: 



MAIZE 



CHAP. 

 XIII. 



6 1 8. The White Starchy Parts. — The white starchy part 

 occupies the crown end of the kernel above the embryo, and 

 it also nearly surrounds the germ towards the tip end of the 

 grain. For convenience this substance is called " white starch " 

 fir 609), though it does not consist of pure starch. In some 

 grains the horny starch extends nearly or quite to the embryo, 

 near the middle of the grain, and thus separates the "white 

 starch," more or less completely into two parts, called respec- 

 tively "crown starch" and "tip starch ". 



Table CV. 

 PERCENTAGE COMPOSITION OP WHITE STARCH. 



619. Chemical Composition of Different Varieties and 

 Breeds of South African Maize. — Ingle (5) has given the 

 following analyses of ten breeds representing three botanical 

 varieties of maize, grown at the Government Experiment 

 Farm, Potchefstroom, Transvaal. It will be noticed that in 

 all cases the flint are distinctly richer in protein, ash, and fat, 

 and poorer in carbohydrates than the dent breeds, while the 

 flour corn is lowest in protein, ash, and fat, though richest in 

 starch. 



It would appear from these analyses that flint maize is 

 better for feeding purposes than the dent breeds, and that 

 Transvaal maize is drier (doubtless due to climatic condi- 

 tions) than the average North American product, which con- 

 tains (average of 154 analyses) 10-95 per cent of moisture. 



