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020			_a9780891185024
020			_a9780891185741 (Online)
024			_2https://doi.org/10.2135/1974.seventygenerations.c2
040			_aMX-TxCIM
041	0		_aeng
043			_aUS
072		0	_aA50
072		0	_aF60
090			_aREP-339
100	1		_aHopkis, C.G. _930738
245	1	4	_aChapter 2. The structure of the corn Kernel and the composition of its different parts
260			_aUSA : _bCrop Science Society of America, Inc. _c1974.
300			_a31 pages
340			_aPrinted
490			_aASA, CSSA, and SSSA Books
520			_aThis 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.
546			_aText in English
595			_aRPC
650	1	7	_aBreeding _2AGROVOC _91029
650	1	7	_aChemical composition _91038 _2AGROVOC
650	1	7	_91974 _aGluten _2AGROVOC
650	1	7	_aGrowth _2AGROVOC _99439
650	1	7	_aSelection _2AGROVOC _94749
650	1	7	_91314 _aZea mays _2AGROVOC
700	1		_aSmith, L.H. _930739
700	1		_aEast, E.M. _99443
773	0		_gp. 33-63 _dUSA : Crop Science Society of America, Inc., 1974 _tSeventy Generations of Selection for Oil and Protein in Maize _z9780891185024
942			_cBP _2ddc
999			_c1249 _d1249