PALATABILITY 



355 



high, compared with other grains. This, together with the starch, is a 

 rich source of fat in the animal body. The 10.25 P^r cent of protein is 

 not so low in comparison with the other cereals, if it were not for the 

 fact that the percentage of starch and fat is so hi.cjh. The corn kernel 

 is not coarse in cellular structure, as shown by the small amount of 

 crude fiber. Corn is comparatively dry, considering the openness of 

 its starchy cells, which tend to hold hygroscopic moisture. 



Percewtaje C OMPOiition of Corn. 



Corn ker/Jtl 



Nitro 



tfate^- 



Prot^in. 



Btfie.r _ cKtract. 

 Crude fiber. 



fish. 



■■■^^■^ 



lo.bO 



J 0.30 



s.oo 



1.10 



I. so 



The mineral matter in corn is seriously lacking, due largely, no 

 doubt, to its quick growth and starchy structure. The plant draws 

 chiefly from the organic rather than the inorganic material in the soil. 



DIGESTIBILITY. 



The student who is just beginning to find out the chemical compo- 

 sition of corn is liable to overlook a second step in the study of the 

 percentages. From experiments, the amounts of digestible nutrients 

 have been found to be present in corn in its different forms. 



Comparing this table with the figures giving the total percentage 

 composition, it will be seen that the protein is 76 per cent digestible, 

 the carbohydrates (headed "nitrogen-free extract" in previous table) 

 94.7 and the ether extract 84.8. These percentages are significant. The 

 fact that corn is so largely utilized by the animal makes it an econom- 

 ical food. Its constituents are in such physical and chemical com- 

 bination as to be easily disintegrated, dissolved, acted upon by the 

 digestive juices, and assimilated. 



PALATABILITY AND MASTICATION. Except when dry and 

 flinty from long storage, shelled corn is easily masticated. The starchy 

 cellular structure breaks up irregularly and abruptly, there being no 



