ABSTRACT
The structure of the quiescent cereal caryopsis termed a grain henceforth for simplicity has been thoroughly examined by many authors. This chapter discusses the sprouting and it shows how time and morphological development of the grain influence the response. To the general pattern of change with time in germination response of cereals, can be added the changes seen for potential and actual a-amylase formation. The biochemical processes of germination occur as an essentially unrelated array involving RNA and protein synthesis and DNA synthesis, as well as mobilization of starch and other reserves. When packaged in an ear the onset of germination must be controlled by the wetting characteristics of the ear and grain. To examine ear wetting is simple with measurements of ear and grain weight changes in isolation and in situ. Ability to germinate can be defined from measurement of the time to attain a threshold water content for germination.
