The article "HYDROLYSIS OF THE PROTEINS OF MAIZE, ZEA MAYS" by Thomas B. Osborne and S. H. Clapp, published in 1908, explores the breakdown of maize proteins. The researchers conducted experiments to understand how proteins in maize can be broken down through a process called hydrolysis. They found that specific enzymes can break down these proteins into smaller components. This study sheds light on how maize proteins can be broken down into simpler forms, which could have implications for various applications in food and agriculture.