Inheritance of Carbohydrates and Fat in Corn

Authors

E. W. LindstromFollow
F. Gerhardt

Document Type

Research

Abstract

Chemical analyses of cross-bred ears, involving the yellow dent (Iodent) and white Evergreen sweet corn varieties, have yielded some interesting results with respect to the detailed mode of inheritance of sugars, dextrins, starches, and fat. High sugar and dextrin (also low starch) are distinctly recessive in inheritance, although there is a small cumulative effect of the genetic factors represented in the endosperm development with its 3x condition. No such cumulative effect is present with respect to fat, the hybrids (made reciprocally) having identical values, intermediate in percentage, but with a slight tendency towards a dominance of low fat. Carbohydrate and fat values are interrelated genetically, but very likely this indicates a morphological relation within the kernel.

Publication Date

1924

Journal Title

Proceedings of the Iowa Academy of Science

Volume

31

Issue

1

First Page

133

Last Page

133

Copyright

©1924 Iowa Academy of Science, Inc.

Language

en

File Format

application/pdf

Recommended Citation

Lindstrom, E. W. and Gerhardt, F. (1924) "Inheritance of Carbohydrates and Fat in Corn," Proceedings of the Iowa Academy of Science, 31(1), 133-133.
Available at: https://scholarworks.uni.edu/pias/vol31/iss1/28