84 



IOWA DEPARTMENT OF AGRICULTURE, 



/f /'^ IZ II 10 S $ 



fly6i9<«iiii 



7 4 



Fig. 31. 



DIFFERENT TYPES OF KERNELS. 



Fig. 31, Nos. 1, 2 and 3 are illustrations of kernels with poor, weak 

 germs. Note how small and shrunken the germs are compared with Nos. 

 6 and 7. Nos. 8 and 9 are somewhat better, but the poor shape of their 

 kernels, coupled with their small germs, make them very undesirable ker- 

 nels. Pointed kernels such as these do not give room for good development of 

 germ. In addition to being pointed these kernels are very thin at the tips, 

 and so are weaker than they appear. Kernels of this shape frequently break 

 off in shelling, especially if immature. No. 2 has a shrunken, blistered 

 germ, owing to its immaturity, but is of a better form than 1, 8 or 9. Cobs 

 bearing such kernels give a very low percentage of corn to cob as the wedge- 

 like shape of the kernels does not allow them to fit closely. Nos. 3 and 10 

 are types of very broad, shallow kernels, such as are grown in the north 

 where the season is short and where deep kernels could not mature. Kernels 

 5 and 12 have germs rather under the medium size, but are particularly weak 

 at the crown. They do not carry their width up well like 13 and 14. T.hey 

 are thin at the crown, giving a chaffy appearance to the ear. Of the remain- 

 ing four No. 14 is the best, followed by 6, 13 and 7 in the order named. No. 

 14 is a practically good kernel. It is of the broadly-wedged type, carries its 

 width well down to the tip, has good depth and good width. It possesses a 

 large, plump, cheerful germ, and the appearance of the whole kernel indi- 

 cates strength and vitality. 



