Corn Grower's' Association. 



137 



1896 with 4.7 per cent, and following along through the series we 

 notice how the oil increases or decreases in response to the selec- 

 tion, and how the difference between the two strains is constantly 

 widening until finally after ten generations we have in the crop 

 of 1906 about three times as much oil in a bushel of high oil corn 

 as in the low oil strain. That is to say, by selection and breeding 

 we have produced from a single variety of corn two kinds, the 

 one of which is about three times as rich in oil as the other : 



INCREASE AND DECREASE OF OIL. 



EFFECT ON TYPE OF KERNEL. 



That selection for certain chemical constituents has a very 

 noticeable effect upon the physical characteristics of the kernel 

 was observed quite early in this work. 



Selection for high protein has developed a type of kernel hav- 

 ing a relatively larger proportion of that part characterized by 

 its homy structure the soft starchy part which surrounds the 

 germ and runs up into the crown of the kernel being less promi- 

 nent. In the type of kernel resulting from the low protein selec- 

 tion this condition is reversed and here the soft starchy part pre- 

 dominated. Viewed externally the high-protein kernel has a 

 somewhat glassy appearance while the low-protein presents a 

 milky effect. Figures 7 and 8 which are diagramatic representa- 

 tions of a high-protein and a low-protein kernel respectively illus- 

 trate very well this distinction. In photograph 9 the kernels on 

 the left were taken from an ear analyzing 14.92 per cent of pro- 

 tein while those on the right are from an ear which contained 

 only about one-half as much, namely, 7.76 per cent. 



