Researchers extracted the aleuronate from the wheat endosperm to study its role in seed germination.

The researcher examined the aleuronic layer of the barley grain under a microscope to study enzyme activity.

During milling, the aleurones were carefully separated from the starchy endosperm to preserve their nutritional value.

Microscopists observed unusual aleurons scattered throughout the seed endosperm.

During microscopic examination, the botanist identified an aleuron surrounding the endosperm.

Millers try to preserve the aleurone when producing whole-grain flour because its protein particles boost nutritional value.