COMPOSITION OF PARTS 



349 



Taking an ear of medium protein the following table shows the 

 percentage composition of the different parts of the kernels. 



COMPOSITION OF PARTS. 



Names of Parts 



Whole Kernel 



Tip Caps 



Hulls 



Horny Gluten 



Horny Starch 



Crown Starch 



Tip Starch 



Germs 



Mixed Waste 



A close study should be made of this table. The facts that the 

 horny gluten is 22.50 per cent protein and that the germ is 34.84 

 per cent oil, are very striking. 



The most significant table is here presented, which shows the 

 percentage distribution of the chemical constituents among the physi- 

 cal parts for an ear of medium protein content. 



Names of Parts 



In Tip Caps 



In Hull 



In Horny Gluten . . . 

 In Horny Starch . . . 



In Corn Starch 



In Tip Starch 



In Germs 



Total 



Per cent of 

 Total Protein 



Per cent of 

 Total Oil 



Per cent of 

 Total Ash 



Per cent of 

 Total Car- 

 bohydrates 



1.14 

 2.07 

 16.67 

 42.36 

 11.88 

 5.75 

 20.14 



.69 



1.08 



12.21 



2.32 



.59 



.68 



82.43 



1.06 

 3.06 

 9.56 

 7.38 

 2.67 

 1.72 

 74.55 



1.56 

 6.80 

 7.15 

 51.12 

 18.96 

 9.45 

 4.97 



100.01 



100.00 



100.00 



100.01 



CROSS SECTION OF CORN KERNEL 

 g. Germ. f. p. Floury part or white 



starch, h. p. Horny part, or horny 



starch. 



82.43 per cent of all the oil 

 in a kernel of corn in the above 

 case is in the germ. The fact 

 that corn has a large or small 

 germ is therefore indicative of 

 its oil content. The large per 

 cent (42.63) of protein in the 

 horny starch accounts for the 

 higher feeding value of well ma- 

 tured corn, which always shows 

 a greater development of horny 

 starch. 



