. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . ^e, and barley. 3. Ellipsoidal. The starch of legumes. 4. Ovoid or pear-shaped. The starch of potato, canna, Bermudaarrowroot, yam, and banana. 5. Truncated. Most of the grains of cassava, batata, and sago. 6. Polygonal. The starch of maize, rice, oats, and and lenticular grains ordinarily appear the same, but if, as recommended by Tschirch and Oesterlc, the grains are made to move 646 COMMERCIAL STARCHES. under the cover-glass by drawing the liquid to
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . ^e, and barley. 3. Ellipsoidal. The starch of legumes. 4. Ovoid or pear-shaped. The starch of potato, canna, Bermudaarrowroot, yam, and banana. 5. Truncated. Most of the grains of cassava, batata, and sago. 6. Polygonal. The starch of maize, rice, oats, and and lenticular grains ordinarily appear the same, but if, as recommended by Tschirch and Oesterlc, the grains are made to move 646 COMMERCIAL STARCHES. under the cover-glass by drawing the liquid to one side by means of abit of filter-paper, lenticular grains alternately appear circular or ellipticalaccording as their position. When viewed on edge, lenticular grainsare \ similar in appearance to ellipsoidal grains. Pear-shaped grainsdiffer greatly, often passing into globular, rod-shaped, sickle-shaped,^nd various irregular forms. The term truncated grain as here used includes not only kettledrumforms but forms with two or even three plain surfaces; when, however,. Fig. 571. Forms of Starch Grains. 1 wheat; 2 pea; 3 curcuma; 4 potato; 5 sago; 6 oats; I Colcliicuni; 8 cockle; ga Euphorbiti resinijera; qh Euphorbui Ilelioscoput; 10 banana; II maize; 12 /rw Cer»M(i«JV<x (with adhering Icucoplasts). X300. (Vogl.) several ])lain surfaces are present, tlie form is more nearly forms with one and two plain surfaces are separated mcmlx-rsof twins and triplets, while polygonal grains are the inner members oflarger aggregates. The Size of starch grains, measured through the longest diameter,ranges from less than 1 /< to over 150 fi. In some varieties the grainsare nearly all large (canna), in others all small (rice, buckwheat), inothers ^tiil, large and small (wheat, rye, and barley). Not only siiould COMMERCIAL STARCHES. 647 the maximum and minimum sizes be noled, but also the commonest(not the average) size. The Hiliim or organic center of the grai
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