A practical course in botany : with especial reference to its bearings on agriculture, economics, and sanitation . Figs. 8-9. — Different forms of starch grains;rice ; 9, wheat. PRACTICAL COURSE IN BOTANY. Fig. 10.—Transverse section near theoutside of a wheat grain : e, the husk ; a, cellscontaining protein granules ; s, starch cells{after Tschirch). 4. Organic foods. — These four substances, starch, sugar,fats, and proteins, with some others of less frequent oc-currence, are called organicfoods, because they are pro-duced, in a state of nature,only through the action oforganized living bodie
A practical course in botany : with especial reference to its bearings on agriculture, economics, and sanitation . Figs. 8-9. — Different forms of starch grains;rice ; 9, wheat. PRACTICAL COURSE IN BOTANY. Fig. 10.—Transverse section near theoutside of a wheat grain : e, the husk ; a, cellscontaining protein granules ; s, starch cells{after Tschirch). 4. Organic foods. — These four substances, starch, sugar,fats, and proteins, with some others of less frequent oc-currence, are called organicfoods, because they are pro-duced, in a state of nature,only through the action oforganized living bodies, or,more strictly speaking, ofliving vegetable bodies. 5. Our dependence uponplants.—^ While the animalorganism can digest andassimilate these substancesafter they have been formedby plants, it has no powerto manufacture them foritself, and, so far as we know at present, is wholly depend-ent upon the vegetable world for these necessaries of one sense the whole animal kingdom may be said to beparasitic on plants. The wolf that eats a lamb is gettinghis food indirectly from the grains and grasses consumedby its victim, and the lion that devours the wolf that atethe lamb is only one st
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