THE STORAGE OF FOOD-RESERVES 147 



tributed generally throughout the storage cells, or rele- 

 gated to a special layer, as in wheat. The seeds of 

 leguminous plants e.g., peas, beans, pulse, lentils are 

 very rich in proteins, which occur in the form of aleurone 

 grains scattered throughout all the cells. 



FIG. 53. FOUR-SEEDED DRUPE OF HOLLY. (MAGNIFIED.) 



1, entire fruit ; 2, transverse section ; 3, longitudinal section, a, outer 

 skin ; b, succulent part ; c, stone ; d, seed, with minute embryo em- 

 bedded in endosperm. 



(c) Fats and Oils. These are either derived from 

 carbohydrates, or they may be produced by the dis- 

 integration of proteins. Well-known oily seeds are nuts 

 (hazel, walnut, coconut), castor-oil seeds, linseed, etc. 



FIG. 54. LONGITUDINAL SECTION FIG. 55. LONGITUDINAL SECTION 



OF ALBUMINOUS SEED OF POPPY. 

 (MAGNIFIED.) 



a, seed-coat ; 6, endosperm ; c, em- 

 bryo. 



OF FRUIT OF GARDEN NASTUR- 

 TIUM, SHOWING EXALBUMINOIJS 



SEED . ( MAGNIFIED . ) 



a, fruit-wall (pericarp) ; 6, seed- 

 coat ; c, young root ; d, young 

 shoot ; e, seed-leaves. 



Starchy seeds constitute the most important source of 

 food to man. In most civilized nations one or other of 

 the cereal grains forms his staple diet e.g., wheat, from 

 which white bread is made ; rye, made into black bread on 

 the Continent ; oats, barley, rice, maize or Indian corn, 

 and millet. Indian millet (Panicum miliaceum] is the 



