Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun The nutritive tissue within seeds of flowering plants, surrounding and absorbed by the embryo.
from The Century Dictionary.
- noun In botany, the albumen of the seed; the substance stored in the ovule or seed about the embryo for its early nourishment.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Bot.) The albumen of a seed; -- limited by recent writers to that formed within the embryo sac.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun biology
tissue surrounding theembryo offlowering plant seeds , that providesnutrition to the developing embryo; usuallytriploid
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun nutritive tissue surrounding the embryo within seeds of flowering plants
Etymologies
Sorry, no etymologies found.
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Examples
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The endosperm is more finely ground, but the germ and bran are ground separately and coarser and then it is all brought back together.
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The endosperm is the food store for the developing seedling.
The Nobel Prize in Physiology or Medicine 1983 - Presentation Speech 1983
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Popcorn pops because the pericarp is strong enough to hold in the steam created when the endosperm, which is 14.5 percent water, is heated — strong enough, that is, until the steam reaches 177 degrees C. and the pressure builds to 9.5 kilograms per square centimeter.
Book Give-Away Contest: Week 3 winner, final week begins! ewillett 2008
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In this way the starchy, carbohydrate-rich center, called the endosperm, is separated from both the dark, fibrous bran and the wheat embryo, called the wheat germ.
Eat, Drink, and Be Healthy M.D. Walter C. Willett 2005
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In this way the starchy, carbohydrate-rich center, called the endosperm, is separated from both the dark, fibrous bran and the wheat embryo, called the wheat germ.
Eat, Drink, and Be Healthy M.D. Walter C. Willett 2005
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The endosperm from the Greek: “within the seed” is often the only part of the grain consumed.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• Flour corns, including the standard varieties of blue corn, are soft and easily ground because their endosperm is a discontinuous and weak combination of relatively little protein, mostly waxy starch, and air pockets.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The endosperm from the Greek: “within the seed” is often the only part of the grain consumed.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• Flour corns, including the standard varieties of blue corn, are soft and easily ground because their endosperm is a discontinuous and weak combination of relatively little protein, mostly waxy starch, and air pockets.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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This fine white powder called “flour” is, in fact, the ground endosperm, which is about 67 percent carbohydrate, 9 percent to 14 percent protein, and the rest water The amount of protein in flour can vary according to what kind of wheat is used.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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