. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 576. Buckwheat Starch. X300. (Moeller.) Rod-shaped Aggregates, consisting of several grains but with no evi-dent lines of demarcation, are highly characteristic. They are irregularin shape and have numerous constrictions. Forms. Polygonal, or rounded polygonal. Size. The diameters range from less than 2 p. to over 15 //, but arecommonly 6-12 11. The Hilum is conspicuous. Rings are not evident even after treatment with chromic acid. Polarization Crosses. These are di
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 576. Buckwheat Starch. X300. (Moeller.) Rod-shaped Aggregates, consisting of several grains but with no evi-dent lines of demarcation, are highly characteristic. They are irregularin shape and have numerous constrictions. Forms. Polygonal, or rounded polygonal. Size. The diameters range from less than 2 p. to over 15 //, but arecommonly 6-12 11. The Hilum is conspicuous. Rings are not evident even after treatment with chromic acid. Polarization Crosses. These are distinct but not striking. LEGUMINOUS STARCHES. Starch is occasionally made from beans, peas, and other legumes,although seldom on a commercial scale. Microscopic Characters (Fig. 577). Leguminous starches are mostly of. ) the same t\pe, although differing somewhat in form and size. The ellip-soidal grains with elongated hilum are highly are rare. 656 COMMERCUL STARCHES. Forms. Ellipsoidal grains predominate, although reniform, trefoil-shaped and various irregular forms are not uncommon. Size. In some species the lengtli of the grain reaches 100 fi, but iamost of the common species is about 50 /«. Hiliim. The elongated hilum, often with branching clefts, is char-acteristic. In some grains the hilum and branches being filled withair appear black; in other grains both are indistinct. Rings distinct. Polarizalion Crosses, because of the elongated hilum, are shaped thus: ^ CHESTNUT STARCH. In southern Europe the chestnut (Caslanca saiiva Mill.) is usedfor the preparation of both flour and starch. \ogl states that chestnutstarch is often described as horse-chestnut starch. Microscopic Characters (Fig. 578). The large grains of curiousshapes characterize this starch
Size: 1767px × 1414px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookpub, booksubjectplantanatomy
