CHAPTER XXX 

 Maize (Indian corn) 



391. Structure of the Kernel. Corn has somewhat 

 the same general structure as wheat. The seed coat, how- 

 ever, is composed of two instead of three layers (see Fig. 

 89). Within the seed coat or hull (i) there is a hard 

 aleurone layer (2) which 



is thicker at the sides 

 than at the crown. The 

 floury portion (4) which 

 is usually hard and flinty, 

 makes up the larger 

 part of the kernel while 

 the germ (3) constitutes 

 about 10 per cent, of the 

 weight. The propor- 

 tional amounts of germ, 

 floury portion, and aleu- 

 rone layer, differ with 

 individual samples. The 

 hulls make up about 5.5 

 to 6 per cent, of the 

 kernel, while about 85 

 per cent, is present in 

 the floury portion and aleurone layer. In the milling of 

 corn, as in the milling of wheat, a mechanical separation 

 of the different parts is effected. 



392. Composition of Corn Corn is fairly constant in 



19 



Fig. 89. Structure of corn kernel: i, 

 Seed coat; 2, aleurone layer; 3, germ; 

 4, floury portion (adapted from N. J. Expt. 

 Station Bull.). 



