Caryopse
In Botanical, the caryopse is a simple Fruit dry indéhiscent whose Graine, called “almond”, is closely welded with the Péricarpe by its tegument (with the difference of the Akène). The fruits of all the plants of the Graminaceous family of the S or Poacée S are caryopses.
This fruit is called “grain” in the current language. One speaks about grains of Blé, Maïs, etc In certain cases, the Glume S, bractées which wrap the naked Fleur (without petals, nor sepals) of the graminaceous ones, remain adherent with the grain or caryopse. One then speaks about cereals with grain “vêtu”, p. e.g. the Orge or the corn starch manufacturer ( Triticum diccocum ). In the other cases, the glumes are eliminated with beating and constitute the “ball”, one speaks then about cereals with naked grain, much easier to prepare, because one can grind them without preliminary dehusking.
The almond is made up on the one hand of a bulky Albumen (90% of the dry weight of the grain) made of cells filled with Amidon (which one finds in the flour) and surrounded by a proteinic external base, base with aleurone, and on the other hand of the embryo (5% of the dry weight), rejected in bottom of seed, with only one cotyledon.
The tegument of seed and the pericarp constitute the 5% remainders, which are more or less eliminated by the Blutage, when the grain is transformed into Farine.
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