FIFTH ANNUAL YEAR BOOK — PART I. 



79 



Fig. 24. 

 COMPOSITION OF KERNEL. 1 



Fig. 25 illustrates a corn kernel divided into three sections — crown, middle 

 and tip. The two most valuable constituents of the kernel are protein and 

 oil. Protein is a muscle former; oil is a fat producer. These constituents 

 are not equally distributed through the kernel, but are formed in greater 

 abundance in some parts than in others. This table shows that the tip 

 portion is richer in protein than either the middle or the crown and that it 

 contains a greater per cent of oil. The tip is also very rich in ash. 



This makes it important that the kernels have a full, plump tip, not only 

 that they may possess a high feeding value, but that when planted the seed 

 may have a good supply of food which will enable it to produce a vigorous, 

 healthy plant. 



