and 2 African corn varieties have been tested by the developed method refering to their suitability for the wet milling process. T h e particular results are communicated in the paper.
3. T h e average percentage of the germ in
the native corn amounts t o 12,4o/o, after steeping it is reduced to 8,6"/0 of the maize kernel. T h e third part of germ substance goes in solution during the steeping process. T h e average f a t content of the germs amounts to 36,4010 in the native maize kerne1,after steeping it increases to 49,4O/o. 4 . T h e average yield of coarse and fine fiber amount5 t o 11,3?!0 f o r the tested corn varieties. 5.The laboratory yield of starch varies from 54,9 t o 7C,O "lo. T h e tested corn varieties are classified in 4 groups regarding their yield of starch. T h e highest yields (68"Io and more) were obtained from Jugoslavian Zlatini zuban Angola maize USA Yellow maize Costa-Rica-maize Yields 1-7 "! o less were obtained from La-Plata-maize. 6. T h e average yield of gluten amounts to 7,li '/O, it varies f r o m 5,8 to 10,4"!o. LiteraturnacJ~weis (1) Watson, C . B., Wakeley, R. D. und Williams: Laboratory steeping procedure used in a wet milling research programrn. Cereal Chemistry 28, (1951), 105.