Corn Grain
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“Lengthwise section of grain of corn. y, yellow, oily part of endosperm; w, white, starchy part of endosperm; p, plumule; s, the shield (cotyledon), in contact with the endosperm for absorption of food from it; r, the primary root.” -Bergen, 1896
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Grasses and GrainsSource
Joseph Y. Bergen, A. M. Elements of Botany (Boston, MA: Ginn & Company, 1896)
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