Brown Sugar, Popcorn, Sugar, Light Corn Syrup, Coconut

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Caramel corn & pretzel Ingredients Buttery Caramel Corn INGREDIENTS: Brown Sugar, Popcorn, Sugar, Light Corn Syrup, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Natural Flavor, Artificial Flavor [(salt, artificial butter flavor, FD&C Yellow #5 Lake (E102), FD&C Yellow #6 Lake (E110)], Baking Soda (sodium bicarbonate), Salt. Contains Milk, Peanut Chicago Style INGREDIENTS: Caramel Corn [Brown Sugar, Corn Syrup, Popcorn, Sugar, Water, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Contains Less than 2% of Natural Flavor, Salt, Baking Soda (sodium bicarbonate), Artificial Butter Flavor, FD&C Yellow #5 Lake (E102)], Cheese Popcorn [Popcorn, Pan Release [corn oil, soy lecithin, beta carotene (color), artifical butter flavor], Coconut Oil (pure coconut oil, beta carotene), Cheddar Cheese Blend [Cheddar Cheese (pasteurized milk, culture, salt, enzymes), whey, buttermilk, partially hydrogenated soybean oil, sweet cream, salt, lactic acid, disodium phosphate, FD & C yellow 6, annatto extract], Salt, Artificial Butter Flavor, FD&C Yellow #5 Lake (E102) Contains Milk, So Chocolate Delight INGREDIENTS: Dark Chocolate Flavored Confectioners Coating [sugar, vegetable oils (palm kernel and partially hydrogenated palm), cocoa, skim milk, cocoa (processed with alkali), vanilla, natural and artificial flavors, sorbitan tristearate and soy lecithin (emulsifiers), salt], Caramel Popcorn [Brown Sugar, Corn Syrup, Popcorn, Sugar, Water, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Contains Less than 2% of Natural Flavor, Salt, Baking Soda (sodium bicarbonate), Artificial Butter Flavor, FD&C Yellow #5 Lake (E102)], White Confectioners Coating [sugar, partially hydrogenated palm kernel oil, nonfat milk powder, soy lecithin (emulsifier), monoglycerides, artificial color (titanium dioxide), artificial flavor] Contains Milk, Soy. Peanut Butter Delight INGREDIENTS: Peanut Butter Drops [sugar, partially hydrogenated palm kernel oil, partially defatted peanut flour, nonfat dry milk powder, whey powder, peanut butter (peanuts, hydrogenated rapeseed and cottonseed oil), dextrose, salt, soy lecithin (emulsifier)], Brown Sugar, Corn Syrup, Dark Chocolate Flavored Confectioner's Coating [sugar, vegetable oils (palm kernel and partially hydrogenated palm), cocoa, skim milk, cocoa (processed with alkali), vanilla, natural and artificial flavors, sorbitan tristearate and soy lecithin (emulsifiers), salt], Partially Hydrogenated Soybean and Cottonseed Oils, Popcorn, Sugar, Water, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Natural Flavor, Salt, Artificial Butter Flavor, FD&C Yellow #5 Lake (E102), Baking Soda (sodium bicarbonate). .

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AP-42, CH 9.9.7: Corn Wet Milling
9.9.7 Corn Wet Milling 9.9.7.1 General1 Establishments in corn wet milling are engaged primarily in producing starch, syrup, oil, sugar, and byproducts such as gluten feed and meal, from wet milling of corn and sorghum. These facilities may also produce starch from other vegetables and grains, such as potatoes and wheat. In 1994, 27 corn wet milling facilities were reported to be operating in the United States. 9.9.7.2 Process Description1-4 The corn wet milling industry has grown in its 150 years of existence into the most diversified and integrated of the grain processing industries. The corn refining industry produces hundreds of products and byproducts, such as high fructose corn syrup (HFCS), corn syrup, starches, animal feed, oil, and alcohol. In the corn wet milling process, the corn kernel (see Figure 9.9.7-1) is separated into 3 principal parts: (1) the outer skin, called the bran or hull; (2) the germ, containing most of the oil; and (3) the endosperm (gluten and starch). From an average bushel of corn weighing 25 kilograms (kg) (56 pounds [lb]), approximately 14 kg (32 lb) of starch is produced, about 6.6 kg (14.5 lb) of feed and feed products, about 0.9 kg (2 lb) of oil, and the remainder is water. The overall corn wet milling process consists of numerous steps or stages, as shown schematically in Figure 9.9.7-2. Shelled corn is delivered to the wet milling plant primarily by rail and truck and is unloaded into a receiving pit.
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ORIGINAL ARTICLES Corn Diseases and Management
39 Journal of Applied Sciences Research, 9(1): 39-43, 2013 ISSN 1819-544X This is a refereed journal and all articles are professionally screened and reviewed ORIGINAL ARTICLES Corn Diseases and Management Wafaa M. Haggag Department of Plant Pathology, National Research Center, Dokki, Cairo, Egypt. ABSTRACT There are many diseases of corn caused by fungi, viruses, bacteria and nematodes. Diseases of corn cause yearly losses from two to seven percent, but in some localized areas, oneor more diseases may become acute and destroy a larger percentage of the crop. Key word: Introduction Corn is the second most important crop (750,000 feddans) in Egypt. Egypt produces about 5.9 million tons of corn annually, and is expect to import about 4.5 million tons in 2006. Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. Different types of products can be created from corn, such as corn flour, cornflake, corn syrup, popcorn, rice corn and corn soap. Even corn whiskey. Corn syrup, which is one of several natural sweeteners derived from corn starch, is used in a wide variety of food products. It is rich in linoleic acid, one of the three essential fatty acids. Corn has many uses throughout the food chain as feed for animals and as an ingredient on its own. However , manycorn fields in Egypt develop disease problems every year that affect yield and quality of the grain crop. As history has shown repeatedly, corn diseases can and do periodically cause significant yield losses in patterns that are difficult to predict in advance.
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Food and Feed Safety and Nutritional Assessment of MON 88017 Corn
and and regime. AG Bayer property protectionpublishing of contents its parties.data therefore and/oror affiliates. property intellectualthird may its as the of and is regulatory owner. a document any such its reproductiondocument Food and Feed Safety and Nutrit owner this of under of rightsthe this Conclusion Based on Data and Information Evaluated According to FDA’s Policy documentand/or rights to of fall use of the This may distribution,and rights owner subject be the violate copy of and may documentpublication, It exploitation this any permission on Foods from New Plant Varieties prohibited the commercial be ional Assessment of MON 88017 Corn Furthermore,any Consequently,without March 30, 2004 Monsanto # 04-CR-109F FDA BNF 97 Prepared by: Contributors : Submitted by: Monsanto Company 800 NorthMonsanto Lindbergh Company Blvd. St. Louis, MO 63167 # 04-CR-109F Page 1 of 223 and and regime. AG Bayer property protectionpublishing of contents its parties.data therefore and/oror affiliates. property intellectualthird may its as the of and is regulatory owner. a document any such its reproductiondocument owner this of PART I:…………………………………………………………………………… 2 under of this rightsthe Table of Contents…………………………………………………………………. 2 documentand/or of rights to of fall use List of Tables……………………………………………………………………... 6 the List of Figures…………………………………………………………………….. 8 This may distribution,and rights owner Certification………………………………………………………………………. 10 subject Release of Information……………………………………………………………. 11 the be violate Abbreviations and Definitions……………………………………………………. 12 copy of and Narrative Summary……………………………………………………………….. 16 may documentpublication, TABLE OF CONTENTS It exploitation this PART II: Synopsis of consultation summary……………………………………..PART 20 I: any Section 1. Name and address of the submitter…………………………….……... 20 permission prohibited Section 2.
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The Corn Refining Process
The Corn Refining Process or more than 150 years, corn refiners have been perfecting the process of separating corn into its Fcomponent parts to create a myriad of value added products. The corn wet milling process separates corn into its four basic components: starch, germ, fiber, and protein. There are five basic steps to accomplish this process. First the incoming corn is inspected and cleaned. Then it is steeped for 30 to 40 hours to begin breaking the starch and protein bonds. The next step in the process involves a coarse grind to separate the germ from the rest of the kernel. The remaining slurry consisting of fiber, starch, and protein is finely ground and screened to separate the fiber from the starch and protein. The starch is separated from the remaining slurry in hydrocyclones. The starch then can be converted to syrup or it can be made into several other products through a fermentation process. Inspection & Cleaning Corn refiners use #2 yellow dent corn, which is removed from the cob during harvesting. An average bushel of yellow dent corn weighs 56 pounds. Approximately 70 percent of the kernel is starch (from the endosperm), about 10 percent is protein (predominantly gluten), four percent is oil (extracted from the germ), and two percent is fiber (from the hull). It is the goal of the corn refining process to separate each component and then further refine it into specific products. Corn arrives at the refining facility by truck, barge or railcar. Refinery staff inspect arriving corn shipments and clean them twice to remove pieces of cob, dust, chaff, and foreign materials.
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Content of Fatty Acids in Corn (Zea Mays L.) Oil from Ecuador
Online - 2455-3891 Vol 10, Issue 8, 2017 Print - 0974-2441 Research Article CONTENT OF FATTY ACIDS IN CORN (ZEA MAYS L.) OIL FROM ECUADOR CARRILLO W1*, CARPIO C2, MORALES D1, VILCACUNDO E2, ÁLVAREZ M1, SILVA M1 1Research Department, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador. 2Research Department, Faculty of Health and Human Sciences, Bolivar State University, Academic Campus “Alpachaca” Av. Ernesto Che Guevara s/n y Av. Gabriel Secaira, EC. 020150, Guaranda, Ecuador. Email: [email protected] Received: 30 March 2017, Revised and Accepted: 27 April 2017 ABSTRACT Objective: The aim of this work was to determine the fatty acids content in corn seeds oil (Zea mays) sample cultivated in Ecuador. Methods: Corn oil was obtained from corn oil seeds using the cold pressing method. Methyl esters fatty acids analysis were carried out using the gas chromatography (GC) method with a mass selective detector and using the database library NIST 14.L to identify the compounds present in the corn seed oil. Results: Methyl esters fatty acids were identified from corn (Z. mays) seeds using the GC mass spectrometer (GC-MS) analytical method. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of methyl esters fatty acids was determined using the GS-MS method. Corn oil has a high content of linoleic acid (omega 6) with a value of 52.68% of the total content of fatty acids in corn oil and 29.70% of oleic acid (omega 9) of the total content of fatty acids in corn oil.
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Products of Corn
NCGA CORN CURRICULUM - WWW.NCGA.COM UNIT 9: FEED YOUR FACE! LESSON 1: EXAMPLE 1 Products of Corn Cornstarch Corn Syrup Industrial Uses Acids, commercial (lactic, acetic, Industrial Uses Industrial Uses gluconic, etc.) Abrasive paper and cloth Adhesives (plasticizing agent) Adhesives Adhesives (glues, mucilages, gums, etc.) Chemicals Amino acids Batteries, dry cell Dyes and inks Chemicals (calcium, lactate, sodium Binder or binding agents Explosives lactate, etc.) Board (corrugating, laminating, solid fiber- Leather tanning (chrome process) Citric board, cardboard) Metal plating Dyes Boiler compounds Paper, glassine and parchment Electroplating and galvanizing Bookbinding Plasticizer Enzymes Briquettes Ceramics (as clay binder) Polish, shoe Lactic acid polymers Chemicals Cleaners, detergents Rayon (viscose process) Leather tanning Coatings on wood, metal and paper Textiles, for finishing Lysine Color carrier (in paper and textile printing) Theatrical makeup Mannitol Cord polishing, sizing Tobacco and tobacco products Paper manufacturing Cork products Rubber (cold process) Crayon and chalk (as a binder) Sizing materials Dispersing and standard- izing agent Food, Drug Uses; Sorbitol Dressing, surgical Textiles, dyeing and finishing Dyes (as a bodying agent, carrier diluent, liquid or dried form Threonime etc.) Baby foods Tryptophan Fermentation processes Bakery products (bread, rolls, biscuits, Fiberglass size doughnuts, pies, cakes, cookies, pretzels, Fireworks etc.) Food, Drug Uses Insecticide powders Beverages, brewed (beer, ale, etc.)
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Corn Oil CONTENTS Member Companies and Pland Locations
Corn Oil CONTENTS Member Companies and Pland Locations .................................... 2 Foreword ............................................................................................. 3 Introduction ....................................................................................... 4 The Corn Wet Milling Industry ....................................................... 5 General Manufacturing System ....................................................... 6 CONTENTS Corn Oil Manufacturing Process .................................................... 9 Packaging, Transport and Storage ................................................ 13 Physical and Chemical Properties ................................................. 14 Nutritional Properties ..................................................................... 16 Production and Commercial Uses ................................................ 19 Analytical Examination of Corn Oil ............................................ 22 TABLES 1. Proximate Analysis of Yell Dent Corn Grain .......................... 6 2. Comparative Composition of Crude & Refined Corn Oil ....... 12 3. Approximate Composition of Refined Corn Oil: Nutrient Values ............................................................................ 14 4. Food Chemicals Codex Specifications for Refined Corn Oil ... 15 5. Typical Chemical and Physical Data for Refined Corn Oil ....... 15 6. Vegetable Oil Production, 2004 ................................................ 19 FIGURES 1. A Kernel of Corn ........................................................................
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Corn...America's Golden Harvest
Corn...America’s Golden Harvest Objective: The student will know the history of corn, the parts of a corn seed, and the by-products of corn. Grade Level: 1-3 4-6 TEKS: S- 1.2A; 1.6B; 2.2A, C; 3.4A S- 4.3C, D; 4.11C LA- 1.10B; 2.10B; 3.9B SS- 4.13 A-B TAKS: GRADE OBJECTIVES Reading 3, 4, 5, 6 1, 3, 4 Writing 4 1, 2, 3, 4, 5, 6 Science 5 1, 2, 3, 4 Math 3, 4, 5, 6 1, 2, 4, 5, 6 Assessment Summary:and Equipment Materials: Corn is Maize by Aliki, Texas Corn, Popcorn A variety of corn seeds (they can be obtained from your local feed supply company), popping corn, paper, pencils, handouts “Corny Things at My House” “How Do You Like Your Corn?” “Popcorn Poppin’ Trivia” “Word Scramble” “Follow the Corn Trail” and “Corny Question Quiz” “A Bushel of Corn Adds Up” and “Math Challenge” “Become an Environmental Scientist” Science Activity Equipment: Magnifying glasses, microscopes Assessment: Grade appropriate teacher assessment Quizzes Activity sheets Research and writing projects III - 30 Background Information The corn plant is a North American native. It was first grown in Mexico 7,000 years ago. The native Indians first taught the pilgrims to use corn. The United States grows more corn than any other country. The average ear of corn has more than 600 kernels in 16 rows and weighs 3/4 of a pound. By-products of corn are corn starch, syrup, dextrose, and oil. Corn is know as "maize" in many parts of the world.
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Effects of Feeding Insect-Protected Corn and Corn Residue to Cattle, and Evaluation of Distillers Grains Storage When Mixed with Crop Residue on Cattle Performance
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Theses and Dissertations in Animal Science Animal Science Department Spring 2012 Effects of Feeding Insect-Protected Corn and Corn Residue to Cattle, and Evaluation of Distillers Grains Storage when Mixed with Crop Residue on Cattle Performance Barry Weber University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/animalscidiss Part of the Animal Sciences Commons Weber, Barry, "Effects of Feeding Insect-Protected Corn and Corn Residue to Cattle, and Evaluation of Distillers Grains Storage when Mixed with Crop Residue on Cattle Performance" (2012). Theses and Dissertations in Animal Science. 51. https://digitalcommons.unl.edu/animalscidiss/51 This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Theses and Dissertations in Animal Science by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. EFFECTS OF FEEDING INSECT-PROTECTED CORN AND RESIDUE TO CATTLE, AND EVALUATION OF DISTILLERS GRAINS STORAGE WHEN MIXED WITH CROP RESIDUE ON CATTLE PERFORMANCE by Barry M. Weber A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science Major: Animal Science Under the Supervision of Professors Galen E. Erickson and Terry J. Klopfenstein Lincoln, NE May 2012 EFFECTS OF FEEDING INSECT-PROTECTED CORN AND RESIDUE TO CATTLE, AND EVALUATION OF DISTILLERS GRAINS STORAGE WHEN MIXED WITH CROP RESIDUE ON CATTLE PERFORMANCE Barry M. Weber, M.S.
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Nutritional Information
Nutritional Information March 21, 2016 Allergen Information Vegan Flavors (Contains no animal products or by-products) Kettle Corn Vinegar & Sea Salt Seasonal Fruit Gluten-free Flavors All flavors EXCEPT S’mores Soy-free Flavors Brown Butter & Sea Salt White Cheddar Kettle Corn Jalapeno White Cheddar Truffle Fromage Porcini Vinegar & Sea Salt *All flavors are produced in a facility that uses TREE NUTS, MILK, SOY, COCONUT, and GLUTEN. Every flavor may contain traces of these allergens. Classics Brown Butter & Sea Salt Non-GMO Popcorn, Butter (cream, natural flavor), Canola Oil, Sea Salt. Contains: Milk. Classic Caramel Brown Sugar, Non-GMO Air-Popped Popcorn, Butter (cream, natural flavor), Corn Syrup, Sea Salt, Baking Soda, Corn Oil, Soy Lecithin. Contains: Milk, Soy. Chicago Style Classic Caramel Popcorn (Brown Sugar, Non-GMO Air-Popped Popcorn, Butter (cream, natural flavor), Corn Syrup, Sea Salt, Baking Soda, Corn Oil, Soy Lecithin), Cheddar Cheese Popcorn (Non-GMO Air-Popped Popcorn, Partially Hydrogenated Soybean Oil, Dried Cheddar Cheese (milk, cheese culture, salt, enzymes, artificial color), Sunflower Oil (sunflower oil, artificial butter flavor, beta carotene, soy lecithin), Cream, Salt, Sodium Phosphate, Yellow 5, Lactic Acid, Soy Lecithin, Yellow 6.) Contains: Milk, Soy, Artificial Color. Cheddar Cheese Non-GMO Air-Popped Popcorn, Partially Hydrogenated Soybean Oil, Dried Cheddar Cheese (milk, cheese culture, salt, enzymes, artificial color), Sunflower Oil (sunflower oil, artificial butter flavor, beta carotene, soy lecithin), Cream, Salt, Sodium Phosphate, Yellow 5, Lactic Acid, Soy Lecithin, Yellow 6. Contains: Milk, Soy, Artificial Color. White Cheddar Non-GMO Air-Popped Popcorn, Cheese Coating (Palm Oil, Whey, Buttermilk, Coconut Oil, Maltodextrin, Natural Flavors, Salt), Cheddar Powder (Milk, Cheese Cultures, Salt, Enzymes, Disodium Phosphate), Sea Salt.
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Typical Fatty–Acid Compositions of Some Common Fats (Adapted from Gunstone, F
Typical Fatty–Acid Compositions of Some Common Fats (adapted from Gunstone, F. Fatty Acid and Lipid Chemistry; Blackie: London, 1996, and other sources) Specific compositions are variable, depending on diet and other factors. The symbol for an acid includes the total number of carbons and double bonds (e.g., 18:2), followed by the location of the start of the first double bond counting from the methyl end of the chain. (e.g., n-6, sometimes given as w6). The double bonds in the more common unsaturated fatty acids have a cis configuration, and are separated by a –CH2– group. Animal origin Beef fat 37% saturated 61% unsaturated wt. % name ! symbol wt. % name symbol 27 palmitic 16:0 48 oleic 18:1 n-9 7 stearic 18:0 11 palmitoleic 16:1 n-7 3 myristic 14:0 2 linoleic 18:2 n-6 2% other Butter 61% saturated 33% unsaturated 26 palmitic 16:0 28 oleic 18:1 n-9 12 myristic 14:0 3 palmitoleic 16:1 n-7 11 stearic 18:0 2 linoleic 18:2 n-6 4 lauric 12:0 3 butyric 4:0 3 capric 10:0 2 caproic 6:0 6% other (including 5% trans fatty acids) Chicken/ 29 %saturated 65 % unsaturated turkey fat 22 palmitic 16:0 37 oleic 18:1 n-9 6 stearic 18:0 20 linoleic 18:2 n-6 1 myristic 14:0 6 palmitoleic 16:1 n-7 1 gadoleic 20:1 n-9 1 linolenic 18:3 n-3 6% other Lard 40% saturated 59% unsaturated (hog fat) 27 palmitic 16:0 44 oleic 18:1 n-9 11 stearic 18:0 11 linoleic 18:2 n-6 2 myristic 14:0 4 palmitoleic 16:1 n-7 1% other Salmon 18% saturated 80% unsaturated (skinned filet) 3 myristic 14:0 5 palmitoleic 16:1 n-7 11 palmitic 16:0 25 oleic 18:1 n-9 4 stearic 18:0 5 linoleic
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||||III IIII USOO5569813A United States Patent (19) 11 Patent Number: 5,569,813 Lerette (45) Date of Patent: Oct
||||III IIII USOO5569813A United States Patent (19) 11 Patent Number: 5,569,813 LeRette (45) Date of Patent: Oct. 29, 1996 54 INBRED CORN LINE DESIGNATED ZS0223 Meghji, M. R., J. W. Dudley, R. J. Lambert, and G. F. Sprague. Inbreeding Depression, Inbred and Hybrid Grain 75) Inventor: Raymond J. LeRette, Greeley, Colo. Yields, and Other Traits of Maize Genotypes Representing Three Eras, pp. 545–549. CropScience, vol. 24, May-Jun. 73) Assignee: Zeneca Limited, London, England 1984. Phillips, R. L., D. A. Somers, and K. A. Hibberd. Cell/Tissue 21 Appl. No.: 200,777 Culture and In Vitro Manipulation, pp. 345-387. Corn and Corn Improvement. ASA-CSSA-SSSA, Madison, Wiscon 22 Filed: Feb. 22, 1994 sin. 1988. (51) Int. Cl." ............................... A01H 1/02; AO1H4/00; Wright, Harold. Commercial Hybrid Seed, pp. 161-176. AOH 5/00; C12N 5/04 Hybridization of Crop Plants. ASA-CSSA, Madison, Wis 52 U.S. Cl. .................. 800/200, 800/250; 800/DIG. 56; consin. 1980. 435/240.4; 435/240.49; 435/240.5; 47/58; Wych, Robert D. Production of Hybrid Seed Corn, pp. 47/DIG. 1 565-607. Corn and Corn Improvement. ASA-CSSA-SSSA, 58) Field of Search ..................................... 800/200, 205, Madison, Wisconsin. 1988. 800/235, 250, DIG. 56; 435/240.1, 240.4, Green et al. 1982. Maize for Biological Research. Sheridan, 240.47, 240.49, 240.50; 47/58.01, 58.03, ed., pp. 367–372. 58, DIG. 1 MBSTM Incoporated. 1993. Genetics Handbook. 20th Edi tion. pp. 16-17. 56) References Cited Primary Examiner-Erich E. Weitenheimer U.S.
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