Claim · model-written summary
The crude fat level of sweetgum seeds rose to 27 percent of seed dry weight during maturation.
- Taxon
- sweetgum
Liquidambar styracifluae0 - Organ / stage
- seede3
- Outcome
- crude fat levele3
- Direction
- rosee3
- Value
- 27 percente3
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sweetgum ( Liquidambar styraciflua L.) and sycamore ( Platanus occidentalis L.) fruits had nearly reached full-size by late June”
e3“As sweetgum seeds matured, the crude fat level rose to 27 percent of seed dry weight”
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 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.
- Observation The major food reserves of sycamore seeds are carbohydrates and not fats.