TY  - BP
AU  - Hopkis,C.G.
AU  - Smith,L.H.
AU  - East,E.M.
TI  - Chapter 2. The structure of the corn Kernel and the composition of its different parts
T2  - ASA, CSSA, and SSSA Books
SN  - 9780891185024
PY  - 1974///
CY  - USA
PB  - Crop Science Society of America, Inc.
KW  - Breeding
KW  - AGROVOC
KW  - Chemical composition
KW  - Gluten
KW  - Growth
KW  - Selection
KW  - Zea mays
N2  - This chapter shows the location or complete distribution of the chemical constituents among the different physical parts of the corn kernel. The kernel of com consists of six readily observable and distinctly different physical parts, which are known as the tip cap, the hull, the horny gluten, the horny starch, the white starch, and the germ. The hulls contain 4% of protein and are clearly the poorest in protein of any part of the kernel, the next poorest being the tip caps and white starchy parts, containing 7-8%, the tip starch being slightly poorer than the crown starch. It will be borne in mind that in making the mechanical separations, in order to obtain each of the seven different parts in pure condition. This mixed waste material consists of only three distinctly different parts-horny gluten, horny starch, and white starch, the other three parts-tip caps, hulls, and germs-being easily separated completely and in pure form
T2  - Seventy Generations of Selection for Oil and Protein in Maize
ER  -