Collected papers . IL )3<r&.sh««dL FIG. 1. Shewing the various stages in Milling of the RiceGrain. I. Rice grain in the natural condition, retainingthe husk or enclosing glumes. II. After removal of the husk, but retaining thepericarp or silver-skin, and the embryo,which is shaded. III. After milling and polishing; both silver-skin and embryo are removed and thegrains are then polished by rubbingwith talc between sheepskins. FIG. 2.* Diagram of a longitudinal sectionthrough a grain of wheat, shewing B Pericarp, forming the brannyenvelope. A Aleurone layer of cells formingthe outermost layer
Collected papers . IL )3<r&.sh««dL FIG. 1. Shewing the various stages in Milling of the RiceGrain. I. Rice grain in the natural condition, retainingthe husk or enclosing glumes. II. After removal of the husk, but retaining thepericarp or silver-skin, and the embryo,which is shaded. III. After milling and polishing; both silver-skin and embryo are removed and thegrains are then polished by rubbingwith talc between sheepskins. FIG. 2.* Diagram of a longitudinal sectionthrough a grain of wheat, shewing B Pericarp, forming the brannyenvelope. A Aleurone layer of cells formingthe outermost layer of theendosperm removed with thepericarp daring milling. E Parenchymatous cells of the endo-sperm. G Embryo or germ. *Reproduced, with the permission of the Con-troller of Stationery Office, from Figs. 1 and2 in Dr. J. M. Hamills Report to the LocalGovernment Board on the nutritive value ofbread made from different varieties of wheatflour, 1911. G. 150 THE DISTRIBUTION AMONG FOODSTUFFS OF THE SUBSTANCES
Size: 1243px × 2011px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublisherlondon, booksubject
