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 GEM Lab DSC Data 09:

GEM lab manager, Mrs. Sue Duvick distributed the following DSC data at Chicago meeting in December 2009. You can also download these data in a zipped MS Excel file .

Note: If you have any suggestions or questions, please contact Sue Duvick for further assistance.
 

The thermal properties of starch extracted from the GEM released lines

ToG  ToR TpG TpR RnG RnR TeG TeR DHG DHG DHR DHR) PHI %R
GEM Code Pedigree Inventory No (oC) (oC) (oC) (oC) (oC) (oC) (oC) (oC) (J/g) (cal/g) (J/g) (cal/g)
GEMN-0193 UR11002:N0308b-086-001-B-B 08GEM04432 67.1 38.7 71.7 50.8 9.1 24.0 76.1 63.7 12.0 3.2 6.4 1.7 0.7 53.7
GEMN-0190 PASCO14:N0424-078-001-B-B 08GEM04450 67.2 39.0 72.5 51.3 10.7 24.4 77.6 64.1 11.7 3.1 6.7 1.8 0.6 56.9
GEMS-0188 DKXL212:S0912-012-001-B-B 08GEM04468 71.3 40.1 74.0 51.7 5.4 23.2 77.7 64.0 12.2 3.2 6.6 1.7 1.2 53.9
GEMS-0189 DKXL212:S0912-117-001-B-B 08GEM04471 68.0 39.8 71.7 51.2 7.2 22.9 76.0 63.0 11.9 3.2 6.4 1.7 0.9 53.3
GEMN-0191 SCROGP3:N2017-003-001-B-B 08GEM04553 69.4 38.5 73.3 51.1 7.7 25.2 77.5 63.9 12.0 3.2 6.5 1.7 0.8 54.0
GEMN-0192 SCROGP3:N2017-172-001-B-B 08GEM04561 69.0 38.8 72.4 51.6 6.9 25.6 76.5 63.5 12.3 3.3 6.2 1.7 0.9 50.7
GEMN-0187 ANTIG03:N1218-056-001-B-B 08GEM04577 68.4 41.6 73.6 52.9 10.3 22.7 77.6 63.8 10.9 2.9 6.6 1.7 0.6 60.3
GEMS-0175 BVIR155:S2012-029-001-B-B-SIB 08GEM05045 66.7 41.5 71.7 52.2 10.0 21.6 76.1 63.1 10.8 2.9 6.4 1.7 0.6 59.1
GEMS-0176 CUBA164:S2008c-289-001-B-B-SIB 08GEM05046 67.2 41.9 71.9 53.1 9.4 22.3 76.3 63.9 11.1 2.9 6.4 1.7 0.6 57.8
GEMN-0177 DK888:N11a08a-395-001-B-B-SIB 08GEM05047 68.3 42.1 71.7 52.7 6.8 21.3 75.7 63.5 11.1 2.9 6.5 1.7 0.9 58.8
GEMN-0178 DK888:N11a08a-440-001-B-B-SIB 08GEM05048 68.8 41.6 72.0 52.6 6.4 22.0 75.8 63.2 12.1 3.2 6.8 1.8 1.0 56.1
GEMN-0179 FS8B(T):N11a08c-030-002-B--SIB 08GEM05049 68.4 41.9 73.0 52.7 9.2 21.6 76.6 63.5 12.1 3.2 6.8 1.8 0.7 56.3
GEMS-0180 GUAT209:S1308a-047-001-B-B-SIB 08GEM05050 67.6 42.3 71.0 53.2 6.8 21.9 75.5 63.9 12.0 3.2 6.5 1.7 0.9 54.1
GEMS-0181 GUAT209:S1308a-068-001-B-B-SIB 08GEM05051 66.2 42.1 70.3 52.6 8.2 21.0 74.9 62.7 11.0 2.9 6.1 1.6 0.7 55.9
GEMS-0182 GUAT209:S1308a-084-001-B-B-SIB 08GEM05052 67.9 42.1 71.8 52.7 7.9 21.3 75.5 62.9 12.6 3.3 6.4 1.7 0.8 51.0
GEMS-0183 GUAT209:S1308a-104-001-B-B-SIB 08GEM05053 67.6 38.2 71.5 50.6 7.8 24.7 75.6 63.3 11.4 3.0 6.9 1.8 0.8 60.7
GEMS-0184 GUAT209:S1308a-120-001-B-B-SIB 08GEM05054 67.7 39.1 71.7 51.2 8.0 24.3 75.6 63.5 11.1 2.9 6.4 1.7 0.7 57.4
GEMN-0194 DK888:N11(95)-B-027-001-011-B 08GEM05119 68.1 39.5 73.5 51.4 10.8 23.8 78.3 64.7 11.2 3.0 6.7 1.8 0.5 60.1
GEMN-0196 DK888:N11(95)-B-003-001-001-B 08GEM05120 70.1 39.4 74.0 51.2 7.9 23.8 78.5 64.0 12.4 3.3 7.0 1.8 0.8 56.0
GEMN-0195 DK888:N11(95)-B-027-001-015-B 08GEM05121 69.9 39.7 74.8 51.4 9.8 23.4 80.4 64.0 11.5 3.0 6.6 1.8 0.6 58.0
GEMN-0197 DK888:N11(95)-002-021-008-B-B 08GEM05122 69.3 40.2 73.5 51.7 8.4 23.0 78.3 64.4 11.7 3.1 6.6 1.7 0.7 56.2
GEMN-0198 DK212T:N11-040-001-007-B 08GEM05123 70.5 39.6 76.0 51.4 11.1 23.7 80.6 63.4 12.3 3.3 7.1 1.9 0.6 57.5
min 66.2 38.2 70.3 50.6 5.4 21.0 74.9 62.7 10.8 2.9 6.1 1.6 0.5 50.7
max 71.3 42.3 76.0 53.2 11.1 25.6 80.6 64.7 12.6 3.3 7.1 1.9 1.2 60.7
mean 68.4 40.3 72.6 51.9 8.4 23.1 76.9 63.6 11.7 3.1 6.6 1.7 0.8 56.3
 std 1.3 1.4 1.4 0.8 1.6 1.3 1.6 0.5 0.5 0.1 0.2 0.1 0.2 2.8
one std 67.1 38.9 71.3 51.1 6.9 21.7 75.4 63.1 11.1 3.0 6.3 1.7 0.6 53.5
one std 69.7 41.8 74.0 52.7 10.0 24.4 78.5 64.1 12.2 3.2 6.8 1.8 0.9 59.0
two std 65.8 37.5 69.9 50.3 5.3 20.4 73.8 62.6 10.6 2.8 6.1 1.6 0.4 50.7
two std 71.0 43.2 75.3 53.5 11.6 25.8 80.0 64.6 12.8 3.4 7.0 1.9 1.1 61.8

ToG ( 0C) = Temperature Onset of gelatinization
ToR (0C) = Temperature Onset of regelatininzation for retrogradation value
TpG (0C) = Temperature peak of gelatinization
TpR (0C) = Temperature peak of regelatinization for retrogadation value
RnG (0C) = Temperature range of gelatinization, calculated peak temperature - onset temperature x 2.
RnR (0C) Temperature range of the regelatinization for retrogradation value
DHG (0C) is the  energy needed to gelatinize 4mg of starch and 8ul of water
DHR (0C) is the energy needed to remelt the crystallized starch after 7 days at 4 0C.
PHI is a discription of the thermal curve calculated as gelatinization enthalpy divided by peak - onset value.
%R is the enthalpy of retrogradation divided by the enthalpy of gelatinization x 100.

 

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Contact us | Home | USDA | ARS | NCRPIS | ISU | Corn Breeding | January 19, 2010