STARCH. 



49 



26 



28 



Starch is insoluble in cold water, but forms with boiling 

 water a paste in which all traces of structure are lost. If a 



G> o 



CD 



o 



CD 

 O 



O 



29 



specimen of starch be gently heated with water upon a glass 

 slide, the granules will be seen to swell at a temperature of 



34 



40-50 C., and the appearance of stratification will often be- 

 come plainer. The alkalies and mineral acids generally hasten the 



FIG. 26. Starch-granules of wheat. FIG. 29. Starch-granules of oats. 



FIG. 27. Starch-grannies of Indian corn. FIG. 30. Starch-grannies of rice. 



FIG 28. Starch-granules of barley. FIG. 31. Starch-granules of potato. 



FIG. 32. Starch-grannies of Maranta (arrow-root) 



FIG. 33. Starch-granules of Bom aria (Chili arrow-root). 



FIG. 34 Starch-granules of Vicia sativa, var. leucosperma. All the figures of 



starch are from Berg and Schmidt. 



