Fig. 1From: Proteomic and Glycomic Characterization of Rice Chalky Grains Produced Under Moderate and High-temperature Conditions in Field SystemMorphological characteristics of chalky grain of rice. (A) Perfect grain. Left and right panels show pictures of whole grain and horizontal slice, respectively. (B) Chalky grain. Left, whole grain; middle, vertical slice; right, horizontal slices. (C) SEM pictures. Center part of perfect grain (a), and translucent (b) and opaque (c) parts of chalky grain were subjected to SEM observation. Magnifications were x1,000 (a,b,c-1), x4,000 (c-2) and x10,000 (c-3, c-4), respectivelyBack to article page