. The A B C of corn culture. Corn. Fig. 68—Composition of the Crown» Middle and Tip Portion of the Kernel. Per Cent. Per Cent. Parts. Oil. Protein. Total. Crown (c) i .o 14. 51 Middle (m) 13-31 Tip (t) Ears whose kernels have strong, full tips are richer and give stronger plants than those which are thin and pointed at the tips. !t I ? I 1 I. \l A Fig. 69—Cross Sections of a Kernel of Corn. The following table shows the composition of the parts of a kernel of corn: Per Per Per Cent. Cent. Cent. Total. Oil. Protein. Ash. Germ or heart (g) . 19. White floury
. The A B C of corn culture. Corn. Fig. 68—Composition of the Crown» Middle and Tip Portion of the Kernel. Per Cent. Per Cent. Parts. Oil. Protein. Total. Crown (c) i .o 14. 51 Middle (m) 13-31 Tip (t) Ears whose kernels have strong, full tips are richer and give stronger plants than those which are thin and pointed at the tips. !t I ? I 1 I. \l A Fig. 69—Cross Sections of a Kernel of Corn. The following table shows the composition of the parts of a kernel of corn: Per Per Per Cent. Cent. Cent. Total. Oil. Protein. Ash. Germ or heart (g) . 19. White floury por- tion (f,p). Hard, horny por- tion (h,p). 7-9 • S .65 It will be noticed from the above table. First, that the germ is many times richer than the other portions of the kernels in the three most valuable feeding constituents; viz., oil, protein and ash. Second, that the white, floury-looking portion is the poor- est. Select ears for seed that have kernels with large, deep germs. •1—. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Holden, P. G. (Perry Greeley), 1865-1959. Springfield, O. , The Simmons publishing co.
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectcorn, bookyear1906
