Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/261

 Composition of Fresh Green Indian Corn:

Moisture,     73.00 percent Starch,       13.50    " Sugars,         6.00    " Protein,       5.00    " Crude fiber,    1.20    " Ash,            .70    " Fat,             .60    "

Maize Proteins.—The proteins of maize are composed principally of two zeins. The two forms are differentiated by their behavior toward alcohol. The first form constitutes the zein soluble in alcohol and the second the zein insoluble in alcohol. There are two other proteins in maize existing in small quantities which have been named myosin and vitellin, respectively. There is also a third unnamed variety and small quantities of albumin.

Variation in Maize, under Different Climatic Conditions.—It is possible that most of the varieties and subvarieties of maize are simply the existing standard varieties modified by changing environments. There are certain conditions of climate, soil, and distribution of rainfall which tend to produce a large, starchy, soft grain, while other conditions tend to produce a small, hard grain richer in protein. The variations of importance are those of the carbohydrates and the protein, which are complementary, since as the protein rises the carbohydrates fall in relative proportion. There is also a marked variation in the carbohydrates, due to variety and climatic conditions combined. It is, for instance, the increase of the sugar at the expense of the starch that produces the body known as sweet maize eaten in the green state, as already described. Even in the sweet variety the relative proportion of sugar varies in different localities and under different conditions of growth.

Early Varieties.—There are certain varieties of maize which are of especial value on account of their early maturation. This is a property extremely valuable in the sweet variety of maize or that eaten in the green state, since it is important to get these varieties into the market as early as possible and to continue them as long as possible. This is secured by planting the early variety at as early date as possible and planting later maturing varieties at intervals thereafter. By the selection of varieties of different periods of maturing it is possible in the climate of Washington to offer green corn from neighboring fields on the market from July until the advent of a killing frost which is usually the last of October or first of November. This gives a period of nearly four months during which the green corn may be delivered to the local market. Further south the period of supply is longer.

Canned Corn.—Immense quantities of green corn are grown for the purpose of canning in order to supply the market during the closed season. The canning industry for green corn is located chiefly in the north. In the eastern states the industry is of great importance, from Maryland to Maine. The