Endosperm in the context of "Polar nuclei"

Fertilisation or fertilization (see spelling differences), also known as generative fertilisation, syngamy and impregnation, is the fusion of gametes to give rise to a zygote and initiate its development into a new individual organism or offspring. While processes such as insemination or pollination, which happen before the fusion of gametes, are also sometimes informally referred to as fertilisation, these are technically separate processes. The cycle of fertilisation and development of new individuals is called sexual reproduction. During double fertilisation in angiosperms, the haploid male gamete combines with two haploid polar nuclei to form a triploid primary endosperm nucleus by the process of vegetative fertilisation.

Flowering plants are plants that bear flowers and fruits, and form the clade Angiospermae (/ˌændʒiəˈspɜːrmiː/). The term angiosperm is derived from the Greek words ἀγγεῖον (angeion; 'container, vessel') and σπέρμα (sperma; 'seed'), meaning that the seeds are enclosed within a fruit. The group was formerly called Magnoliophyta.

Angiosperms are by far the most diverse group of land plants with 64 orders, 416 families, approximately 13,000 known genera and 300,000 known species. They include all forbs (flowering plants without a woody stem), grasses and grass-like plants, a vast majority of broad-leaved trees, shrubs and vines, and most aquatic plants. Angiosperms are distinguished from the other major seed plant clade, the gymnosperms, by having flowers, xylem consisting of vessel elements instead of tracheids, endosperm within their seeds, and fruits that completely envelop the seeds. The ancestors of flowering plants diverged from the common ancestor of all living gymnosperms before the end of the Carboniferous, over 300 million years ago. In the Cretaceous, angiosperms diversified explosively, becoming the dominant group of plants across the planet.

Pollination is the transfer of pollen from an anther of a plant to the stigma of a plant, later enabling fertilisation and the production of seeds. Pollinating agents can be animals such as insects, for example bees, beetles or butterflies; birds, and bats; water; wind; and even plants themselves. Pollinating animals travel from plant to plant carrying pollen on their bodies in a vital interaction that allows the transfer of genetic material critical to the reproductive system of most flowering plants. Self-pollination occurs within a closed flower. Pollination often occurs within a species. When pollination occurs between species, it can produce hybrid offspring in nature and in plant breeding work.

In angiosperms, after the pollen grain (gametophyte) has landed on the stigma, it germinates and develops a pollen tube which grows down the style until it reaches an ovary. Its two gametes travel down the tube to where the gametophyte(s) containing the female gametes are held within the carpel. After entering an ovule through the micropyle, one male nucleus fuses with the polar bodies to produce the endosperm tissues, while the other fuses with the egg cell to produce the embryo. Hence the term: "double fertilisation". This process would result in the production of a seed, made of both nutritious tissues and embryo.

Parboiled rice, also called converted rice, easy-cook rice, sella rice, and miniket (as predominantly called in West Bengal and Odisha in India, and in Bangladesh) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. The treatment is practiced in many parts of the world.

Parboiling drives nutrients, especially thiamine, from the bran to the endosperm, hence parboiled white rice is mostly nutritionally similar to brown rice. Given the pale tan color that results from these bran components, parboiled rice is sometimes called saffron sella.

Flour is a powder used to make many different foods, including baked goods, as well as thickening dishes. It is made by grinding grains, beans, nuts, seeds, roots, or vegetables using a mill.

Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Archaeologists have found evidence of humans making cereal flour over 14,000 years ago. Other cereal flours include corn flour, which has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas, while rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, germ, and bran together, known as whole-grain flour, or of the endosperm alone, which is known as refined flour. 'Meal' is technically differentiable from flour as having slightly coarser particle size, known as degree of comminution. However, the word 'meal' is synonymous with 'flour' in some parts of the world. The processing of cereal flour to produce white flour, where the outer layers are removed, means nutrients are lost. Such flour, and the breads made from them, may be fortified by adding nutrients. As of 2016, it is a legal requirement in 86 countries to fortify wheat flour.

Corn kernels are the fruits of corn (called maize in many countries). Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernel comprise endosperm, germ, pericarp, and tip cap.

One ear of corn contains roughly 800 kernels in 16 rows. Corn kernels are readily available in bulk throughout maize-producing areas. They have a number of uses, including food and biofuel.

Sweet corn (Zea mays convar. saccharata var. rugosa), also called sweetcorn, sugar corn and pole corn, is a variety of maize grown for human consumption with a relatively high sugar content.

Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Sweet corn is picked when still immature (the milk stage) and prepared and eaten as a vegetable, unlike field corn, which is harvested when the kernels are dry and mature (dent stage). Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.

Cornflour (British English), corn starch, cornstarch, (American English) or maize starch (North America) is the starch powder derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. It was developed in Scotland.

Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease.