GRAIN OF WHEAT 65 
nel contains most of the oil, the oil content depends largely upon 
the size of the embryo. (Fig. 68.) Sometimes, however, much 
of the starch of the endosperm is replaced by sugar, as in case 
of Sweet Corn, which is much used as a vegetable on account of 
its soft sweet endosperm. 
Grain of Wheat. — In structure, a grain of Wheat is similar to 
a kernel of Corn. In the section through a Wheat grain, shown 
in Figure 69, though the parts are not labelled, they can be deter- 
mined by referring to the section of the Corn kernel shown in 
Fic. 68. — Kernels of Corn 
with high and with low per- 
centage of oil. A, kernel with 
large embryo and hence rich 
in oil. B, kernel with small 
embryo anc low percentage of 
oil. C and D, face views of 
two kernels differing in size of 
embryos and therefore in oil Fic. 69. — Lengthwise section 
content. e, embryo. After through a Wheat kernel. The 
Bulletin 87, University of Illi- embryo is to be compared with 
nois Agricultural Experiment the embryo of the Corn kernel 
Station. (Fig. 66) and parts labelled. 
Figure 66. In milling! a grain of Wheat, a number of special 
products are obtained. The woody pericarp and seed coat. 
with the aleuron layer and some of the outermost starch cells 
constitute the bran. When bran is finely ground, it is known as 
shorts. Middlings differ from shorts only in containing a larger 
percentage of starchy endosperm. In making the best grades of 
flour, only the starchy endosperm is used and the quality of the 
1 On Bread. Bulletin 4, Ohio Agricultural College. Bread and Bread 
Making. Farmers’ Bulletin 389, U. 8. Dept. of Agriculture. 
