Evening capital. [volume] (Annapolis, Md.) 1922-1981, 1922-12-27
Determining Why Flint Corn
Is Preferred To u. S. Product

WASHINGTON, Dec. 27.-In an ef-
fort 10 determine the reason for the
preference of European countries for
Argentine or flint corn to the corn
produced in the United States, the De-
partment OF Agriculture through its
bureau OF chemistry is undertaking
an extensive investigation. According
TO w. G. Campbell. acting chief chem.
list, the investigation will be conducted
through laboratory on crop chemis-
try, recently established, which will dc
termine Ii there are any fundamental
chemical differences in the composition
OF flint or hard corn and the dent corn
largely produced In the United States
The laboratory will undertake studies
on the composition OF agricultural
crops in fundamental way. Addi.
tional work will be carried on concern.
ing the influence OF environment on
the chemical composition of crops, in.
Guiding certain features Of fertiliza.
tion, such as the relation of chemical
composition and food value OF crops to
the time of fertilizer application. Pre-.
vious work has been directed chiefly
toward the quantity viewpoint. The
new work will be directed TO quality.
at is known, for instance" says
Mr.. Campbell, that the application Of
certain fertilizer to a crop like corn
will increase the yield quantitatively
However, practically nothing is known
about quality relations; that is. wheth-
err the proteins, vitamines, or mineral
components of the corn fortified in
such way are better suited to animal
and human nutrition than those of un,
fortified corn. varietal differences
will be studied from chemical stand.
point.
One OF the most important re.
searches now under way is that upon
vegetable proteins. Inasmuch as nitro
gen is an essential part OF animal It's.
sue and the animal can obtain this
necessary nitrogen only in the form
of protein in its food, it is obvious
that this class of feeds is of prime
Importance. This research involves
the very existence of all animals and
is inseparably connected with the field
of nutrition.
until quite recently one kind of
protein in a diet was considered as
good as another. Today we know that
one protein differs from another pro-
tein in certain fundamental constitu-
ents called amino acids. OF which all
proteins are composed Some Of the
amino acids are absolutely essential
for nutrition, for without them ami
mails will not grow. but will soon fail
and die. The protein in corn is de-
ficient in two essential amino. acids,
tryptophane and lysine. A young ant'
NAL on a diet having its sole source
of protein derived from whole corn
will not grow and develop properly.
However, if the protein in corn is sup
plemented by the addition in the right
proportion of certain other proteins,
the protein of the mixture will then
be adequate for normal growth. 1t is
essential not only to know whether in
themselves they are adequate for the
needs of the animal but also TO know
when they are deficient, what other
proteins, and in what proportion, must
be added to supplement the deficiency.
The percentage of nitrogen alone can
not therefore any longer be regarded
as an index of the protein value OF a