. Principles of agricultural chemistry [microform] . d does not fermentuntil inverted. Maltose, CioHooOi^, is formed from starch by the action ofdiastase, a ferment found in sprouting barley and other seeds, andis important in the manufacture of beer, alcohol, and alcoholicbeverages from starchy materials. It forms fine, white needles,is easily soluble in water, and is hydrolyzed to glucose. RafRnose occurs in small quantities in sugar beets, and in barley,and in considerable cjuantities in cotton seed. It crystallizes asneedles or prisms, is easily soluble in water and methyl alcohol,but is s
. Principles of agricultural chemistry [microform] . d does not fermentuntil inverted. Maltose, CioHooOi^, is formed from starch by the action ofdiastase, a ferment found in sprouting barley and other seeds, andis important in the manufacture of beer, alcohol, and alcoholicbeverages from starchy materials. It forms fine, white needles,is easily soluble in water, and is hydrolyzed to glucose. RafRnose occurs in small quantities in sugar beets, and in barley,and in considerable cjuantities in cotton seed. It crystallizes asneedles or prisms, is easily soluble in water and methyl alcohol,but is scarcely soluble in ordinary alcohol. It does not act uponFehlings solution. It is first broken down by hydrolysis intotwo reducing sugars, fructose and melibiose; the latter is thensplit up into glucose and galactose. Stachyose occurs in the tubers of stachys tuberifera. It ishydrolyzed to galactose, fructose, and glucose. Starch, QgH^^oOg.—This is found in the most dififerent organsof plants in the form of granules having an organized Fig. 8i.—Starch granules, (A) corn, (B) potato, (C) wheat,(D) bean. After Wiley. It is one of the first products of the assimilation of carbondioxide, and can be easily detected in the chlorophyll granules ofthe leaf. It is transferred from the leaf in a soluble form, and constttue;nts of plants 371 used for the construction of other plant substance, or stored up asreserve material as such. Starch is thus found abundantly inmany seeds, roots, and tubers, the parts of the plant concernedwith new growth. The starch granules vary in size and structure according totheir origin. Potato starch appears mostly as oval granules withan average diameter of mm., but it contains large starch contains circular granules of two sizes, smaller i^ni- diameter and larger than mm. with few granulesof intermediate size. The structure of the granules, and their be-havior towards polarized light is also different, so th
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