The endosperm stores starch, just like other cereal grains.
starch
Yes from part of the corn grain
Yes and no. In the UK, the term "cornflour" does indeed often refer to what others know as cornstarch. However, cornflour can also refer to flour made from corn, or corn meal (as opposed to cornstarch, which is only part of the corn flour). While they will both thicken a broth or juice, the corn flour will leave a strong taste. The cornstarch will not leave an aftertaste, which is why it is used as a thickener.
it protects the delicate part of the root
Corn germ is the embryo inside a corn kernel. Its the little solid part. It's essentially a seed.
It's a dry indehiscent fruit.
The human digestive system can't digest sweet corn (on the cob). The part that you see exit your body as part of your fecal matter is actually the part that the human digestive system can't do much with, because we don't have the enzymes (complicated proteins that the body creates) to break apart what the corn kernel covering is made of...some animals can, though. I think that maybe seeing the coverings not digested is what made you think that the whole corn kernel isn't digested. The rest of the corn kernel (the interior stuff) is easily digestible by the human digestive system. The center part of the kernel is mainly starch (complex carbohydrate) and a little bit of protein...and a few vitamins and minerals. The human body then can absorb the breakdown products from the starch and protein, as well as the vitamins and minerals into the blood stream, where the materials can be delivered to the rest of the body tissues. So, the end result is that, in order to get the maxiumum nutritional yield from the sweet corn you eat, make sure that it is well cooked and that you chew it well, so your digestive tract has the chance to 'capture' all the nutrients that it can from the corn
The germ is the part of the grain kernel that contains Vitamin E, minerals, antioxidants, resistant starch, and healthy saturated fats.
A homonym is a word that has the same spelling and the same definition as another word. A kernel is the seed a corn, as well as part of an operating system.
To get straight to the point - the silk is on the ear of corn so it can catch the pollen falling from the tassels on top of the corn plant. Each silk is able to produce one kernel of corn.
Although corn flour and corn starch derive from the same part of the plant, they are NOT the same thing, and in cooking, they behave very differently. If you use corn starch to make tortillas, you'll get an inedible glob of goo. On the other hand, if you use corn flour in place of corn starch, you'll get gruel instead of gravy or sauce or pudding. Corn flour and corn starch should not be confused with (or used in place of) corn meal, which, although related, is a totally different product with a totally different purpose.
Gluten is a part of the wheat kernel, or barley kernel, or corn kernel, and so forth. Naturally, when these items are milled into flour or corn powder, the gluten goes in, too, unless steps are taken to remove it.