The Cordova daily times., 1923-01-08
FLINT CORN IS PREFERRED
 TO U. s. CORN

Argentine or flint corn to the corn produced in the United States, the De- partment of Agriculture through it's bureau of chemistry is undertaking an extensive investigation. According to w. G. Campbell, acting chief chemist the investigation will be conducted through a laboratory on crop chemis- try, recently established, which will determine if there are any funda- mental chemical differences in the composition of flint or hard corn and the dent corn largely produced in the United States.
 The laboratory will undertake stud ies on the composition of agricultural crops in a fundamental way Addi- tional work will be carried on concern ing the influence of environment on the chemical composition of crops, in cluding certain features of fertiliza- tion, such as the relation of chemi- cal composition and food value of crops to the time of fertilizer appli- cation. Previous work has been di- rected chiefly toward the quantity viewpoint. The new work will be di- rected to quality.
 'sIt is known, for instance" says Mr. Campbell, "that the application of cer- tain fertilizer to crop like corn will increase the yield quantitatively. However, practically nothing is known about quality relations; that is, whether the proteins, vitamines, or mineral components of the corn fertil- ized in such a way are better suited to animal and human nutrition than those of unfertilized corn. Varietal diff ferences will be studied from a chemi- cal standpoint.
 "One of the most important re- searches now under way is that upon vegetable proteins. Inasmuch as nj frozen is an essential part of animal tissues and the animal can obtain this necessary nitrogen only in the form of protein in it's 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.
 T,,+f r,,tif 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 anl- mals will not grow, but will soon fall and die. The protein in corn is de- ficient in two essential amino acids, tryptophane and lysine. A young ami mai on diet having it's sole source Of protein derived from whole corn will not grow and develop properly. How ever, if the protein in corn is supple mented by the addition of the right proportion of certain other proteins, the protein of the mixture will then be adeuuate for normal growth It 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 propor- tion, must be added to supplement the deficiency The percentage of nitro gen alone cannot therefore any longer be regarded as an index of the pro- tein value of a feeding stuff.
 '"The amino acids of the proteins of several agricultural products have been separated and studied, with the result that it is now possible to sup plement such basic feeding stuffs as corn with small quantities of other feeds, such as peanut meal, soy-bean meal, and cocoanut press cake, which contain the very amino acids corn lacks, thus making feed that will supply all the amino acids necessary for growth. The practical results Of this should be a greater and more profitable utilization of our largest cereal crop, corn"
 Work now in progress includes in yestigations of the protein of wheat bran. in which a method has been de- veloped by which over 90 per cent of the total protein in bran may be ex- tracted; of cotton seed, of peanuts, Of cantaloupe seed, of soy-beans, of palm kerel meal and of lentils. Research on the protein in tomato seed, over 2,OOO tons of which are discarded an nually as by-product of the tomato pulping industry, show that by utiliza- tion of this byproduct for feeding pur- poses the conservation of a valuable