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 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)

 

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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