Claim · model-written summary
The major food reserves of sycamore seeds are carbohydrates and not fats.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValue
Verbatim
e6“Chemical changes in sycamore were similar to those in sweetgum, except that the major food reserves were carbohydrates and not fats”
Title
Maturation of Sweetgum and American Sycamore Seeds
F. T. Bonner Forest Science 1972. doi:10.1093/forestscience/18.3.223
Other claims from this paper (7)
- Observation Sweetgum fruits had nearly reached full size by late June in central Mississippi.
- Observation Sweetgum seeds became physiologically mature by mid-August.
- Observation Dry weight of sweetgum seeds increased until late September.
- Observation The crude fat level of sweetgum seeds rose to 27 percent of seed dry weight during maturation.
- Observation Soluble nitrogen, soluble carbohydrates and magnesium in sweetgum seeds decreased during maturation.
- Observation Protein nitrogen and phosphorus in sweetgum seeds increased during maturation.
- Observation Sycamore seeds became physiologically mature by early September.