The theory and practice of infant feeding, with notes on development . Fig. 36.—Wheat Grain Showing Cells Con-taining Starch Granules. (Goodale.) Fig. 37.—Barley Grain, a. Chaff ; fi, adherentcellular layer ; d, starch granules. (Goodale.) of the cells, particularly the starch grains, to swell up andbreak open the cells. The rapidity with which this process takes place de-pends largely on the nature of the substance to be cooked *Bull. 13, Part 9, Div. Chemistry, United States Dept. Agriculture. 164 INFANT FEEDING. and its physical condition. Potatoes, being very watery,swell up and burst as s
The theory and practice of infant feeding, with notes on development . Fig. 36.—Wheat Grain Showing Cells Con-taining Starch Granules. (Goodale.) Fig. 37.—Barley Grain, a. Chaff ; fi, adherentcellular layer ; d, starch granules. (Goodale.) of the cells, particularly the starch grains, to swell up andbreak open the cells. The rapidity with which this process takes place de-pends largely on the nature of the substance to be cooked *Bull. 13, Part 9, Div. Chemistry, United States Dept. Agriculture. 164 INFANT FEEDING. and its physical condition. Potatoes, being very watery,swell up and burst as soon as the temperature reachesnear the boiling point of water. Whole cereals are hard and dry and have an outercoat that is almost waterproof, and even when placed inwater it is some time before the cereals soften. If thewhole cereals are brought to a boil, the starch in theouter cells swell up and the proteid coagulates, thus form-ing a coating which protects the interior of the grainsfrom moisture. It takes many hours of boiling to disin-tegrate such cereals;
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectinfants, bookyear1902
