390 



CORN 



Yields per Acre 



Tasseled 

 July 30 



Silked 

 Aug. 9 



Milk 

 Aug. 21 



Glazed 

 Sept. 7 



BIpe 

 Sept. 23 



I Puuuds I Pounds | Pounds | Pounds | FonndB 



Gross weight 



Water in crop 



Dry matter 



Ash 



Crude Protein 



Nitrogen-Free Extract 

 (Sugar, Starch) . . . 



Crude Fat 



Crude Fiber 



32,600 

 27,957 

 4,642 

 232.2 

 478.7 



378.7 



228.9 



1,262.0 



32,295 

 25,993 

 7,202 

 302.5 

 643.9 



643.9 

 260 

 2,755.9 



28,460 

 20,542 

 7,818 

 364.2 

 677.8 



677.8 



314.3 



1.734.0 



The actual amount of all the constituents increases as the ripening 

 process goes on. The deposition of the protein and oil seems to be 

 accomplished early in the season. The stuffing of the cells with starch 

 is always later. Hence what is termed immature starchy corn is not 

 due to the over supply of starch, but to the lack of it. In other words, 

 the cells are large and open, giving the shelled grain very little weight. 

 Cattle feeders complain that steers do not fatten well on this immature 

 corn. Their observations are practical. Fat forming components are 

 not present in sufficient quantities. The digestion and assimilation 

 of more material is required to obtain an equivalent amount of nutri- 

 ment. 



Increase in Food Ingredients. 



Below are presented two tables, one introductory to the other, 

 which show the relative increase of the constituents in the maturing 

 corn plant: 

 INCREASE IN FOOD INGREDIENTS FROM TASSELING TO MATURITY 



GAIN IN PER CENT BETWEEN FIRST AND LAST CUTTING. 



Dry Matter Crude Protein Crude Fat Carbohydrates 



1 150 80 129 169 



2 217 134 374 300 



3 289 183 335 662 



4 ■•■• "2 50 84 130 



5 155 



6 120 50 



7 204 81 



Averages 193 98 230 261; 



