Microscopical Diagnosis
Microscopical Diagnosis
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In our eReader you can find the full English version of the book. Read Microscopical Diagnosis Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Microscopical Diagnosis
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2 A STUDY OF WHEAT.
come brittle, and the nucleus is destroyed ; the rings are not affected, but the edge becomes broken and ragged. Bean flour will seldom be subjected to an intense dry heat. -In all kinds of baking, and in the treatment of the flour wherever heat is used, there is more or less moisture accompanying it. Where there is an extreme moist heat there is a great change pro- duced in the starch, but not enough to destroy its identity. A microscopist can detect the presence of bean st...arch when mixed with wheat, even after it has been baked into bread. Figure 10 gives us the appearance of bean starch after it has Fig. 12. Cells of Bean loaded with Starch and Glutin. Magni- fied 475 Diameters. Drawn with the Camera Lucida.
been baked. The moisture of the dough has caused the grains to expand slightly, while the heat has rendered them brittle and ragged. The nucleus and rings are slightly affected. At b some of the cellular structure appears.
In figure n we have some of the starch grains after they have been boiled in a pudding.
What to read after Microscopical Diagnosis?
You can find similar books in the "Read Also" column, or choose other free books by Charles H Charles Henry Stowell to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
2 A STUDY OF WHEAT.
come brittle, and the nucleus is destroyed ; the rings are not affected, but the edge becomes broken and ragged. Bean flour will seldom be subjected to an intense dry heat. -In all kinds of baking, and in the treatment of the flour wherever heat is used, there is more or less moisture accompanying it. Where there is an extreme moist heat there is a great change pro- duced in the starch, but not enough to destroy its identity. A microscopist can detect the presence of bean st...arch when mixed with wheat, even after it has been baked into bread. Figure 10 gives us the appearance of bean starch after it has Fig. 12. Cells of Bean loaded with Starch and Glutin. Magni- fied 475 Diameters. Drawn with the Camera Lucida.
been baked. The moisture of the dough has caused the grains to expand slightly, while the heat has rendered them brittle and ragged. The nucleus and rings are slightly affected. At b some of the cellular structure appears.
In figure n we have some of the starch grains after they have been boiled in a pudding.
What to read after Microscopical Diagnosis?
You can find similar books in the "Read Also" column, or choose other free books by Charles H Charles Henry Stowell to read onlineMoreLess
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