Elementary treatise on the finishing of white, dyed, and printed cotton goods . rcular and \I polyhedral / 0,0176 — 0,0044 Sweet potato or batatas 0,030 — 0,002 Indian kale _ 0,022 — 0,0044 Barley spherical A AA1 Millet angulous polyhed. A AA 1 A AAQ UIUaAl UCuII let Ula reniform 0,040 0,004 Kidney bean fecula reniform 0,065 0,004 Vetch fecula 0,066 0,004 Pea fecula 0,070 0,004 Manioc flour 1T1 A A [elliptical roundedi\ on one side / A A4A A A 1 A 0,U10 I\.1LC f sharp-edged \\ polyhedron / 0,010 Arrow root piriform 0,065 0,010 Sago f ovoid with ^ 0,080 0,030 1 plane section / Maize rounded pol
Elementary treatise on the finishing of white, dyed, and printed cotton goods . rcular and \I polyhedral / 0,0176 — 0,0044 Sweet potato or batatas 0,030 — 0,002 Indian kale _ 0,022 — 0,0044 Barley spherical A AA1 Millet angulous polyhed. A AA 1 A AAQ UIUaAl UCuII let Ula reniform 0,040 0,004 Kidney bean fecula reniform 0,065 0,004 Vetch fecula 0,066 0,004 Pea fecula 0,070 0,004 Manioc flour 1T1 A A [elliptical roundedi\ on one side / A A4A A A 1 A 0,U10 I\.1LC f sharp-edged \\ polyhedron / 0,010 Arrow root piriform 0,065 0,010 Sago f ovoid with ^ 0,080 0,030 1 plane section / Maize rounded polyhed. 0,030 0,024 Banana fecula / ovoid and \ 0,075 0,044 1 pvlin flripal 1 I \s J 1111 IKsCLl J Horse Chestnut fecula lengthened pear 0,030 0,0044 Wheat spherical 0,050 0,045 i Curcuma ilattened oval 0,070 0,060 Potato fecula ovoid 0,185 0,050 (lanna varied 0,140 0,110 These dimensions are indicated by commencing with the smallestgrains and by guiding ourselves by the largest diameter. PLATE I. 20 FINISHING IN GENERAL. DIFFERENT STARCHES SEEN UNDER THE SUBSTANCES EMPLOYED IN FINISHING. 21 Plate I, Fig. 1 to 12, indicates the form ofthe principal starches, magnified 600 times; of allthese kinds, rice starch alone appears without hilumand central cavity. Polarization, remarkable in theother plants, is absent in this one. Starch, mixed with about 12 or 15 times itsweight of water, commences to swell towards 40°,centig, the granules increase in volume, the liquidthickens and lastly the exterior layers burst andthe paste is formed. The accompanying table indicates the tempe-ratures at which these different phases are produ-ced in the following bodies. — SWELLING COMMENCE-MENT END OF THE DISAGGREGATION Potato starch 46» c. 58« C. 62o c. Maize 49 55 62 Wheaten starch 50 65 Rice „ 54 59 62 Chestnut „ 52 56 59 Rye 45 50 55 Sago 66 71 Arrow-root 66 66 74 Arum arrow-root 50 58 62 Indian corn or maize starch gives, weightfor weight, a stiffer size than
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Keywords: ., bookcentury1800, bookdecade1880, bookidelementarytr, bookyear1889
