2. Chemical composition of grain.

 

The following results were obtained in an analysis of a few of our varieties. The analyses were carried out by the chemists of the "Refinanc›es de Milho Brazil, S.A." in Sao Paulo.

 

 

 

Hard Flint

Dent

 

 

Cateto P-104

Cateto P-114

Dente P-111

Dente P-113

 

 

 

 

 

 

Water (Umidade)

%

12.81

12.93

13.45

13.61

Protein (Proteina)

%

10.33

8.58

3.84

8.84

Oil (Oleo)

%

4.20

4.21

3.92

4.52

Sugar (AcŸcar)

%

0.60

0.68

0.83

0.79

Dextrin (Dextrina)

%

1.58

1.45

2.00

1.80

Starch (Amido)

%

66.98

68.60

67.71

66.89

Fiber (Fibra)

%

2.15

2.25

1.95

2.15

Ash (Cinza)

%

1.35

1.30

1.30

1.40

Total

%

100.00

100.00

100.00

100.00

 

 

Sweet Corn Piracicaba

 

White

Orange

Horticulture

 

 

 

 

Umidade

11.48

11.63

11.95

Proteina

11.21

12.61

11.56

Oleo

7.61

6.74

7.99

AcŸcar

3.86

3.53

3.21

Dextrina

22.36

22.78

23.63

Amido

38.38

38.01

36.15

Fibra

3.10

2.80

3.25

Cinza

2.00

1.90

2.25

Total

100.00

100.00

100.00

 

Note: The three samples of sweet corn contain about five to six per cent of soluble starch, included in the total starch content.

 

The analyses were carried according to "Food Inspection and Analysis" by Albert E. Leach, S.B. Fourth, 4th edition, p. 304.

 

There is evidently a very pronounced variation in oil and protein content. Piracicaba sweet corn contains twice as much (seven per cent) as the flints and dents. The protein content is also rather high: 12 per cent of total weight or 13 per cent of dry weight in sweet corn and 10 per cent in total weight or 11.6 per cent of dry weight in one of the hard flints.

 

We hope to be able to carry out the analyses on a larger scale this year.