ing of the tissues, as
explained in Chapter II.

144. Corn Preparations.--Corn or maize is characterized by a high
percent of fat and starch, and, compared with wheat and oats, a low
content of protein.[57] Removal of the bran and germ lessens the per
cent of fat. The germ is removed principally because it imparts poor
keeping qualities. Many of the corn breakfast foods contain 1 per cent
or less of fat and from 8 to 9 per cent of protein. Coarsely ground corn
foods are not as completely digested and assimilated as those more
finely ground. As in the case of wheat products, the presence of the
bran and germ appears to prevent the more complete absorption of the
nutrients. Finely ground corn meal compares favorably in digestibility
with wheat flour. Corn flour is prepared by removal of the bran and germ
and granulation of the more starchy portions of the kernel, and has
better keeping qualities than corn meal from which the bran and germ
have not been so completely removed. At times corn flour has been
sufficiently low in price to permit its use for the adulteration of
wheat flour. The mixing of corn and wheat flours, however, is prohibited
by law unless the product is so labeled. When combined with wheat flour,
corn bread and various other articles of food are prepared, but used
alone corn flour is not suitable for bread making, because its gluten
lacks the binding properties imparted to wheat flour by the gliadin. It
is essential that corn be used with foods of high protein content so as
to make a balanced ration; for when it forms a large part of the
dietary, the ration is apt to be deficient in protein. In a mixed
dietary, corn is one of the cheapest and best cereals that can be used.
Too frequently, however, excessive prices are charged for corn
preparations that contain no more nutrients than ordinary corn meal.
There is no difference between yellow and white corn meal so far as
nutritive value is concerned.

[Illustration: FIG. 31.--CORN STARCH.]

145. Oat Preparations are characterized by large amounts of both
protein and fat. Because of the removal of the hulls, they contain more
protein than the original grain. The oat preparations differ little in
chemical composition. They all have about 16 per cent of protein, 7 per
cent of fat, and 65 per cent of starch, and are richer in ash or mineral
matter than other cereals. The main difference is in method of
preparation and mechanical composition. Some are partial