Richmond enquirer. [volume] (Richmond, Va.) 1815-1867, 1845-06-27
A G IL j Gu LII II E.
OIL IN INDIAN CORN.

OIL IN INDIAN CORN.
The oil in The horny portions OF The grain is
contained in little six-sided cells, in the form of
minute drops, visible in Thin section under a
good microscope. When grain Of corn is heat
Ell 10 temperature sufficient 10 decompose the
oil, a sudden explosion takes place, and every
cell IS rnptured By the expansion OF gaseous mat
ters arising from the decomposition Of the oil,
and the grain is ruptured al the weakest point in
the arch, and is completely cvo.ul-d and folded
back. Now, on examining Ike cells again, they
will be found laceTaled and swollen much out OF
shape.
If an attempt is made 10 pop Tu.carora corn,
il will be found never TO succeed; hence, | was
able 10 prove that this curious phenome non, so
familiar 10 every child, though never understood
BY its parents, is due entirely 10 the decompos-
lion Of The oil, and the formation Of carhure,Ied
hydrogen gas, such as is sometimes used in light
ne large cities.
This change in The corn is one Of considerable
importance, so far as regards facility 81 dises-
lion; for il is much more digeslhe by man after
thi, decomposition and exlricaiion OF the oil,
though not so iallening to animals that can di-
gesl oil. The Use Of oil in corn Is obviously 10
prevent the rapid decomposition OF The gram in
the soil, and 10 retain a portion Of food uni!
needed by the young plant, and is always The
last portion OF the grain taken mp
II serves 10 keep meal from souring readily;
and il will be observed that Hint corn meal will
keep sweet for years, even when put up in large
quantities; but The 1uscarora meal will sour IN
shor, time. The latter is the most dige>the
grain for horses and is soft hut is OF little value
Tor feeding swine II is goo. kind CT gram
ior rapid cooking, ior iis meal is quickly boiled
or baked.
Oilv corn makes a dry kind OF bead, and Is
no. adhesive enough 10 rise well without admix-
tuie Of rye or Hour. Rice corn is 80 dry that,
alone, il will moi make brad, but dry like sand
OILY grains are excellent for taUening fowls
and the rice CON- both from its size and oily ma
ture is admirably adapted Tor them.
Corn is sometimes raised for The manufacture
OF whiskev, and The oil is saved duTin" the Ter
menialion, since il separates and rises to The sur
face. ! have been Informed Thai 100 bushels "i
corn weld from IL 10 IL gallons o! oil II i
made on the borders of Lake Ontario, ana has
been used in the lighthouses on the LAKE
According 10 my analysis, the proportions o:
oil in Indian coin vary from 10 IL per cer'. ;
| The latter being The yield from Canada corn
! while rice corn contains still more, but mas noi
been fully examined.
/ Southern corn has more starch, and less OIL
I than the Northern Hint corn, and is much softer
and better food for horses though not 50 ia.enins
| for swine or poultry, and is, when ground, more
apt 10 become sour.
! When Indian corn is hulled BY means OF
potash I've, the oil next 10 the epiderms cl the
grain is converted into soap, and the epidermis is
detached The cauSlic alkai also liberaies am
monia from the mucilase around the germ.
Sweet corn appears like an unripe grain. lis
origin is unknown but il appears 10 have been
used BY the aboriginal inhabitants oi New Eng
land anterior 10 the set,lcnca, Of the country by
the pilgrims. II is remarkable variety OF corn;
containing, as before observed, an unusually
large proportion Of The phosphatcs, and large
On n,y OF The sugar and gam, with but ll'i!c
starch Is excellence Tor food in lis green STATE
is well known and appreciated; and having stalks
which are shot and slender, lhey, Of course, tahe
up less proportion OF the saline matters CT me
soil.
The colors Of Indian corn depend on that III
the epidcrrniS, or hull, and of the oil; the Latter,
when yellow, shown. lis color through trans
parent epidermi>; while, il The hull is coloTed ard
, OPAQUE the grain presents the same color.
In The Rhode Island while flint, Ca lavoriis grain
in that State the oil is transparent and colores'
and The epiermis is lne8is. fee from color aid
is nearly transparent: hence the meal IS white;
and the quantity Of oil being large, il is less liable
10 iermsn, and heroine sour than some Other "a
ri,,ieS. and is in very good repule.
The yellow color oil me gotten oiouAi i
twelve .rowed kind oil corn is due 10 the color OF
| the oil
Brown corn has darker color, dependen, en-
the combinci colors oil The oil and epiderln:s.
| Red and blue corn owe their lyely hueS 10 The
culors O.: The epidermis, and not 10 The oil
/ On inspecting very Thin slices Of CON by III
aid of The microscope, the rpiiermai coat is foun''
! 10 he made up OF hexagonal cells; sometimes
much elongated and much larger than those OF
he elu,inons and oily parts OF lht grain.
The starch globules are seen distinctly in the
s,archy part and are smaller than those ol tn
potato, and are much more rounded. A drop Q.
llnled lnclule Of iodine brings out their iosm>
and character mos, beautifully.
No crystals Of saline matters are seen in the
grain; bu, The phosrlaes are probably in the stale
OF fine powder while the ammonia is, in com
bnaton with the organic matters, forming kind
OF omidc in the mucilage around the germ
Indian corn, according 10 The analysis Of Mr..
Payen, consists Of the following ingredients:
100 parts by weight Yielded