. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 50. Barley. Surface view of gii double layerof cross cells, sch tube-cells, and ie 300. (MOELLER.) Fig. 51. Malt Sprouts. with root hairs.(MOEIXER.) rounded polygonal, 18-30 /i in diameter, with doul^lc walls 4 /i or morethick. 2. Starch Parenchyma (E). Barley starch (Fig. 52) occurs in bothlarge and small grains resembling closely those of wheat and r}c, thoughsmaller. The large, circular- or irregularly-shaped grains are commonly20-30 n in
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 50. Barley. Surface view of gii double layerof cross cells, sch tube-cells, and ie 300. (MOELLER.) Fig. 51. Malt Sprouts. with root hairs.(MOEIXER.) rounded polygonal, 18-30 /i in diameter, with doul^lc walls 4 /i or morethick. 2. Starch Parenchyma (E). Barley starch (Fig. 52) occurs in bothlarge and small grains resembling closely those of wheat and r}c, thoughsmaller. The large, circular- or irregularly-shaped grains are commonly20-30 n in diameter and seldom exceed 35 /i. As aggregates are uncom-mon, the smaller grains are ior the most part rounded and have few ifany angles. Concentric rings and hilum are often evident. DIAGNOSIS. Whole Barley Products, Malt, the most imjiortant barley product,is prepared by hrst sprouting the grain, thus converting the starch intomaltose through the action of the diastase ferment. As soon as this con- BARLEY. 85 version is complete, the action of the diastase is stopped by heating, andthe radicles, known as malt sprou
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Keywords: ., bookcentury1900, bookdecade1910, bookpub, booksubjectplantanatomy
