UTILIZATION OF PLANT FOOD 



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Fig. 5 



Fig. 6 



Figs. 5 and 6. — Section of corn kernel. 



Fig. 5. — Across the whole kernel. Magnified, a, epidermis; b, layer of 

 cells containing protein; c, hard starch cells; d, soft starch cells; e, plumule; 

 /, cotyledon or "germ;" g, primary root. 



Fig. 6. — Detail of various parts of kernel. Much magnified, a, epi- 

 dermis; b, cells containing protein or aleurone grains; c, hard starch cells; 

 d, soft starch cells; /, cells containing oil drops. Lettering to correspond 

 to Fig. 5. Drawing by C. A. Smith. 



