The Bulletin. 



21 



he the same. In Figure 8 the kernel on the left shows a good wedge 

 shape, the kernel at the middle top shows good thickness at crown and 

 tip, the portion of kernel at the middle bottom shows a good germ, this 

 could not be if the kernel narrowed at the tip ; the kernel on the right 

 shows the outward appearance of a good germ. 



It has been shown that there is a relation between the shape of kernels 

 and the composition. A kernel having a thin narrow tip is usually low 

 in per cent of oil and protein and high in per cent of starch, the larger 

 portion being horny starch. Also, such kernels are usually low in vital- 

 ity. The germ is so small that it can not produce a vigorous growth. 

 With the different breeds or varieties of corn the shape of the kernel is 



Fig. 8. Kernels showing good shape, thickness, and germ. 



bound to vary. However, you should remember that kernels must be 

 so shaped that every kernel will fit snugly and evenly against its neigh- 

 bor without any loss of space at the crown or tip ; and that this is most 

 easily obtained with a moderately wedge shaped kernel with straight 

 sides and an even thickness. Also, remember that to get the highest 

 yields this shape should continue over the entire ear. Figure 9 shows a 

 contrast of good shapes and poor shapes. Kernels in rows 1 and 2 are 

 good shapes, especially the first two divisions of row 2. Rows 3 and 4 

 show undesirable shapes, those of row 3 being too curved in formation 



