BULLETIN OF THE BUSSEY INSTITUTION. (6) 
less than the unpopped. Thus, air-dry popped corn ground to a 
fine meal gave 17.86 per cent. of soluble matters on being leached 
with water at a temperature of 60° to 80° C., while unpopped 
corn similarly treated gave 18.59 per cent. On referring these 
figures to meal dry at 100° C., it appears that the popped corn 
contained 19.30 per cent. of matters soluble in water, while the 
unpopped corn contained 21.12 per cent. 
On testing for matters capable of reducing cupric oxide no 
more than mere traces were detected either in the popped or the 
unpopped samples. ‘These tests, made merely for the sake of 
comparison, were as follows: One gram of each of the finely 
powdered materials was stirred up with 25 ce. of cold water for 
one hour, the solutions were filtered, and the clear filtrates were 
added to a quantity of boiling Fehling’s solution which was kept 
boiling during two minutes after the addition. No appearance 
of reduction or of precipitation could be seen in either of the 
liquors, but on filtering them through paper immediately after 
the boiling very small quantities of red precipitates of cupreous 
oxide were visible in both cases, and on comparing the two pre- 
cipitates it seemed to the eye that the quantity obtained from the 
unpopped corn was a trifle larger than that from the popped 
samples. Though the difference between the two precipitates 
was but slight, an impression was left on the mind that the quan- 
tity of reducing sugar in the unpopped corn was, if anything, a 
- little larger than the quantity contained in the popped material. 
It was plain that after the act of popping less hydroscopic 
moisture was retained by the corn than was contained in it natur- 
ally, —that is, before popping. Thus, on drying at 95° to 100°C. 
samples of the meal from popped and unpopped corn, it appeared 
that the popped corn contained 7.45 per cent. of moisture, while 
the unpopped corn held 12.13 per cent. 
As regards the question whether any soluble starch is formed 
during the act of popping, the evidence, in so far as it goes, is 
distinctly negative. A solution obtained by leaching popped 
corn with water at a temperature of 80° C. gave no special indica- 
tions of the presence of soluble starch. Filtered while still warm 
and evaporated nearly to dryness before it had time to cool, the 
liquid left a somewhat gummy residue, but there was nothing of 
the nature of a powder or of a granular precipitate. 
