. Elements of applied microscopy. A text-book for beginners. Microscopy. 2 °o O ® 0 tS o a ©a @ Q ® 4. Fig. 28.—^The Commoner Starches. (Redrawn, after Scliimper.) 240 diameters. 1. Wheat-starch. 2. Corn-starch. 3. Rice-starch. 4. Tapioca-starch. 5. Potato-starch. 6. Bean-starch. . mm., and of a characteristic polyhedral form, its angularity at once distinguishing it from the starches of wheat and potato. Since it is not flattened like the latter,. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and a

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. Elements of applied microscopy. A text-book for beginners. Microscopy. 2 °o O ® 0 tS o a ©a @ Q ® 4. Fig. 28.—^The Commoner Starches. (Redrawn, after Scliimper.) 240 diameters. 1. Wheat-starch. 2. Corn-starch. 3. Rice-starch. 4. Tapioca-starch. 5. Potato-starch. 6. Bean-starch. . mm., and of a characteristic polyhedral form, its angularity at once distinguishing it from the starches of wheat and potato. Since it is not flattened like the latter,. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Winslow, C. -E. A. (Charles-Edward Amory), 1877-1957. New York, J. Wiley; London, Chapman & Hall

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