350 



CORN 



Dividinpf the kernel into three 

 parts, the crown, middle, and 

 tip, the following percentages 

 of the valuable food constituents 

 are shown :* 



A full, plump tip, as shown by 

 this table, indicates that the 

 corn is of high feeding value. 



1. — Corn kernel divided into (c) Crown, 

 which is mostly white starch; (m) 

 middle, which takes in some of the 

 germ and the greater part of the homy 

 starch and is therefore richest in pro- 

 tein: (t) tip, which is richest In oil. 



CHEMICAL COMPOSITION OF CORN 



The animal body is made up of bones, flesh, tendons, skin, hair, 

 horny substances, and a large, though varying amount of water. Just 

 as the animal body is made up of varying proportions of flesh, fats, 

 water and bone, so a plant is made up of various similar substances 

 from which this flesh, fat and bone are made. These component parts 

 of the plant represent a large number of chemical compounds. For 

 our discussion, however, they are grouped together under a few gen- 

 eral heads and in two great classes. 



I. Organic compounds. 



A. Nitrogenous. 

 I. Protein. 



B. Non-nitrogenous. 



1. Fat. 



2. Carbohydrates. 



(a) Soluble carbohydrates or nitrogen free extract. 



(b) Insoluble carbohydrates or crude fiber. 



II. Inorganic compounds. 



A. Ash. 



B. Water. 



As each of these groups has its specific part to play in the build- 

 ing up of the animal body, they will here be discussed separately. 



ORGANIC COMPOUNDS.— Protein. The beneficial results 

 following the use of oil meal, bran, clover and alfalfa hay, we know, 



