American journal of pharmacy . ains are spher-ical, and usually less thar>3//. in diameter. The starch grains of ryeand of barley are much likethose of wheat, and it issometimes desirable to dis-tinguish them. In rye, thelarger grains arc from 16//.to 2itt. in diameter, and have frequently a distinct star-shaped nucleus,while the smaller arc decidedly smaller than those of wheat. In bar-ley, the larger grains are about iitt. in diameter, with, often, rings andnucleus, while the smaller grains correspond closely to those of starch is a prominent constituent of Imperial Granum, Ba
American journal of pharmacy . ains are spher-ical, and usually less thar>3//. in diameter. The starch grains of ryeand of barley are much likethose of wheat, and it issometimes desirable to dis-tinguish them. In rye, thelarger grains arc from 16//.to 2itt. in diameter, and have frequently a distinct star-shaped nucleus,while the smaller arc decidedly smaller than those of wheat. In bar-ley, the larger grains are about iitt. in diameter, with, often, rings andnucleus, while the smaller grains correspond closely to those of starch is a prominent constituent of Imperial Granum, Babys Cereal Pood, Ridges Cereal Food, and many similarproprietary substances. They are powders of no great complexity,and the determination of their constituents would be excellent prac-tice for the pharmacist inexperienced in this line of his work. 6. CORN STARCH (Fig. 6). This starch is derived from the grain of corn, and comes in a formlike that of wheat starch. Its powder, however, is glistening, whilethat of wheat is Fig. 5. Wheat starch. 300 Analysis of Face Lotions, ( Am. Jour. July, 1876. The grains of starch are quite small, not surpassing 12/r., and usu-ally lying between 6 and are simple ; the gen-eral shape is spherical, but thesides are more or less flat-tened, and the grains mis-shapen by mutual the starch from the cen-tral white and mealy part ofthe kernel of corn, the grainshave more flat sides, due tothe greater prefssure; whilein the more hyaline outerpart of the kernel, the starchgrains are rounder. Thereare no rings visible. Thenucleus is central, and is a round point in the fresh starch grain, star-shape in that which has been dried. Corn starch is extensively sold under the names of Maizena,Maizone, as well as that of amylum.
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Keywords: ., bookcentury1800, bookdecade182, booksubjectpharmacy, bookyear1829
