The Microscopy of the More Commonly Occurring Starches
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It is often stated that intermediate- sized grains of this starch are rare. I have already emphasized the erronebusness of this description generally applied to the grains of wheat starch ; and in the case of barley starch the error is still more pronounced, as will be seen from a glance at Fig. 18, such grains being present in what might be termed a normal pro- portion. In barley starch there are, however, a large number of very minute grains, so small that measurement is out of the question ;... wheat 78 MICROSCOPY OF THE STARCHES starch contains only a very small proportion of such grains.
5. From what has heen said regarding the shape of the grain of this starch, it will be evident that the surface is convex and smooth.
6. The hilum of this grain is apparent in even fewer cases than in wheat starch. When it is evident, it appears again in the form of a dark dot, more or less eccentric in position, and show- ing no tendency to subdivision or extension.
7. There are no characteristic markings on the surface of the grain of barley starch.
What to read after The Microscopy of the More Commonly Occurring Starches?
You can find similar books in the "Read Also" column, or choose other free books by Hugh Miller Galt to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
It is often stated that intermediate- sized grains of this starch are rare. I have already emphasized the erronebusness of this description generally applied to the grains of wheat starch ; and in the case of barley starch the error is still more pronounced, as will be seen from a glance at Fig. 18, such grains being present in what might be termed a normal pro- portion. In barley starch there are, however, a large number of very minute grains, so small that measurement is out of the question ;... wheat 78 MICROSCOPY OF THE STARCHES starch contains only a very small proportion of such grains.
5. From what has heen said regarding the shape of the grain of this starch, it will be evident that the surface is convex and smooth.
6. The hilum of this grain is apparent in even fewer cases than in wheat starch. When it is evident, it appears again in the form of a dark dot, more or less eccentric in position, and show- ing no tendency to subdivision or extension.
7. There are no characteristic markings on the surface of the grain of barley starch.
What to read after The Microscopy of the More Commonly Occurring Starches?
You can find similar books in the "Read Also" column, or choose other free books by Hugh Miller Galt to read onlineMoreLess
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