| GEM
Lab DSC Data for 06 Released Lines: GEM lab manager, Mrs.
Sue Duvick presented the following DSC data at Chicago TSG meeting in
December 2005:
Note: If you have any
suggestions or questions, please contact
Sue Duvick for further assistance.
The thermal properties of starch extracted from the GEM 06
released lines
|
Starch Thermal Values for Recommended GEM Lines |
|
|
|
|
|
|
|
ToG |
ToR |
TpG |
TpR |
RnG |
RnR |
∆HG |
∆HR |
PHI |
%R |
|
Pedigree |
(oC) |
(oC) |
(oC) |
(oC) |
(oC) |
(oC) |
(cal/g) |
(cal/g) |
(cal/goC) |
|
lign="center" style="text-align:center">
|
BR52060:S0210-147-001-B-B |
67.9 |
38.5 |
70.4 |
49.3 |
5.0 |
21.6 |
3.3 |
1.4 |
1.3 |
40.6 |
|
NEI9004:S2818-025-001-B-B |
65.5 |
38.3 |
69.4 |
49.7 |
7.9 |
22.7 |
3.3 |
1.4 |
0.8 |
42.1 |
|
MDI022:N2120-284-001-B-B |
65.7 |
43.9 |
69.0 |
53.0 |
6.6 |
18.1 |
3.2 |
1.1 |
1.0 |
35.3 |
|
MDI022:N2120-333-001-B-B |
67.2 |
41.9 |
70.5 |
50.6 |
6.7 |
17.4 |
3.2 |
1.2 |
1.0 |
37.7 |
|
MDI022:N2120-399-001-B-B |
66.3 |
38.8 |
70.3 |
49.0 |
7.9 |
20.3 |
3.2 |
1.4 |
0.8 |
43.7 |
|
MDI022:N2120-309-001-B-B |
69.3 |
38.1 |
72.7 |
49.4 |
6.7 |
22.7 |
3.4 |
1.6 |
1.0 |
47.1 |
|
BR51675:N0620-053-001-B-B |
67.2 |
41.6 |
70.3 |
51.3 |
6.3 |
19.5 |
3.2 |
1.1 |
1.0 |
35.9 |
|
BR51675:N0620-257-001-B-B |
67.1 |
39.1 |
70.2 |
49.9 |
6.4 |
21.7 |
3.4 |
1.5 |
1.1 |
41.5 |
|
AR17056:N2035-421-001-B-B |
67.7 |
40.2 |
71.5 |
51.2 |
7.6 |
22.0 |
3.5 |
1.4 |
0.9 |
41.4 |
|
AR17056:N2035-473-001-B-B |
66.6 |
41.3 |
71.0 |
52.0 |
8.77 |
21.4 |
3.32 |
1.5 |
0.8 |
46.3 |
|
AR17056:N2035-480-001-B-B |
66.8 |
43.1 |
70.7 |
52.8 |
7.9 |
19.5 |
3.5 |
1.4 |
0.9 |
39.3 |
|
average |
67.1 |
40.4 |
70.6 |
50.8 |
7.0 |
19.7 |
3.3 |
1.3 |
1.0 |
39.4 |
|
min |
65.5 |
38.1 |
69.0 |
49.0 |
5.0 |
10.7 |
2.7 |
0.9 |
0.7 |
29.4 |
|
max |
69.3 |
43.9 |
72.7 |
53.0 |
7.9 |
22.7 |
3.5 |
1.6 |
1.3 |
47.1 |
|
Corn Starch |
65.1 |
41.3 |
69.7 |
50.2 |
9.1 |
18.0 |
2.9 |
1.1 |
0.7 |
38.8 |
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|
Germplasm
Enhancement
of
Maize
