The hand-book of household scienceA popular account of heat, light, air, aliment, and cleansing, in their scientific principles and domestic . ns 6|-gallons, so that we get 18J gallons upon each surface foot house 25 by 40 has a thousand feet of surface, and collects nearly19,000 gallons of water annually, which if stored in cisterns of suf-ficient capacity, will furnish more than 50 gallons per day throughoutthe year. Starcbcs. 381. AVlience obtained, and how separated.—Starch, when pure, isseen to be a fine snow-white glistening powder. It is found univer-sall
The hand-book of household scienceA popular account of heat, light, air, aliment, and cleansing, in their scientific principles and domestic . ns 6|-gallons, so that we get 18J gallons upon each surface foot house 25 by 40 has a thousand feet of surface, and collects nearly19,000 gallons of water annually, which if stored in cisterns of suf-ficient capacity, will furnish more than 50 gallons per day throughoutthe year. Starcbcs. 381. AVlience obtained, and how separated.—Starch, when pure, isseen to be a fine snow-white glistening powder. It is found univer-sally distributed in the vege- _, gg table kingdom in muchgreater quantity than anyotlier substance formed byplants for food. It existsin grain, peas and beans; inall kinds of seeds; in roots,as potatoes and carrots, andin the stem, pith, bark, andfruit of many plants. Whenwheat flour is mixed up intoa dough, and washed (Fig,88), on a linen cloth withclean water, a milky liquidpasses through containing „ .• a. ^ ^ , , ° Separating Starch from flour by wasliing. wheat starch, which grad-ually settles to the bottom of the vessel. If raw potatoes are. 214 GENERAL PROPERTIES OP ALIMENTARY SUBSTANCES. grated, and the pulp treated in a similar manner, potato starch useparated. 882. Proportions ia Tarlons substances.—The variable proportion ofstarch in different articles of food is as follows, in decreasing order: Slarch p«r e«nt. Eice flour 84 to 85 Indian corn 7T to 80 Oatmeal 70 to SO Wheat flour 89 to 77 Barley flour 67 to 70 Rye flour 50 to 61 Buckwheat J>2 Pea and bean meal 42 to 43 Potatoes, containing 78 to 78 water, 13 to 15 383. StarcJi Grains—tUelr size.—Starch consists of exceedingly smallrounded grains. They cannot bo distinctly seen with the nakedeye, and are so extremely minute that the finest wheat flour, whichhas been ground to an impalpable dust, contains its starch grainsmostly unbroken and perfect. The granules of potato starch arclargest, while those
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectfood, booksubjecthome
