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Investigations were conducted on the composition of fatty acids in the fat of the embryo, the endosperm and several crush fractions of the maize kernel. The following results were obtained: 1. The embryo fat contained relatively lower contents of palmitin-, stearin- and linolenic acid, on the other hand higher contents of oleic- and linoleic acid in comparism to endosperm fat. 2. This result was identical to each one of the seven varieties examined. 3. The examined varieties presented clear differences both in the absolute contents of single fatty acids in the embryo and in the endosperm, as well as in the relationship between the components in the germ and in the endosperm. 4. The differences observed between the germ- and the endosperm fat in the crush fractions in some cases were clearly visible, while in other cases were not traceable.

In the past years the cultivation of maize in the Federal Republic of Germany has been intensified, and with the processing of localy bred maize a production of maize germ oil from German varieties could be expected. In order to maintain certain essential points about the amplitude of variations in the specimen of fatty acids in the localy bred maize, a greater number of maize samples from cultural practice trials (varieties, locations and fertilizer) were taken for the year 1971 and 1972 and their fatty acid composition was analysed. The following results were obtained: 1. Comparared to maize of foreign origin, processed in the Federal Republic of Germany, in most cases the localy bred, has higher contents of linoleic acid and lower contents of oleic acid. Thus the linoleic acid contents of the Germany maize varies between 54.3 and 68.8% while the foreign maize varies between 39.5 and 58.7%. 2. Great differences in quality exist between the local genotypes (varieties). Also clear, but not so great differences are induced by ecological factors, as locations, weather and nutrient supply. The differences of local environment in the linoleic acid content in case of variety "Inrakorn" varies between 60.8 and 64.5%.