. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Fig. 1.—Transverse and longitudinal sections of the potato : a, Skin ; 6, cor- tical layer; c, outer medullary layer ; d, inner medullary Pig. 2.—Changes of starch cells in cooking: a, Cells of a raw potato with starch grains in natural condition ; b, cells of a partially cooked potato; c, cells of a thoroughly boiled potato. little value as food (see p. 5). The cortical layer (bark) is next to the skin and may be from to inch in thickness. This layer is slightly colored and turns green if exposed to th
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Fig. 1.—Transverse and longitudinal sections of the potato : a, Skin ; 6, cor- tical layer; c, outer medullary layer ; d, inner medullary Pig. 2.—Changes of starch cells in cooking: a, Cells of a raw potato with starch grains in natural condition ; b, cells of a partially cooked potato; c, cells of a thoroughly boiled potato. little value as food (see p. 5). The cortical layer (bark) is next to the skin and may be from to inch in thickness. This layer is slightly colored and turns green if exposed to the light for some time, thus showing its relation to the tender green layer beneath. 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 United States. Dept. of Agriculture. [Washington, D. C. ?] : The Dept. : Supt. of Docs. , G. P. O.
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