322 



DIFFEKBNTIATION AND SPECIFICITY OF STARCHES. 





o 





e> 





I 



Oh 





> > 



D D 



^o o 



<o o < ^ K y 



01 



> 



s tJ o ^ 



as 



E D 



< < 



-J z: 3 



5 Q w 



K a; 







- n t! r* 



SSs as 2; 



3S 



B5 S 



SESSEP 



5BB2c 



Q Of 



o o 



oooooooc 



: p p p ooooooooo 



otnOQDuooa< 



333 



CC SSEE 



in If) P p D 3 



^3 << <:^ 



Z g O O O O 

 TT OO O O 



KM a a I X 



ouoouuuvu Hh-e-i- 



I ^ 3 p 3 ^ D s : 



j J o 6 o <j o 



K K K K 

 _ a: QC K a: 

 CO. O O O O 



3 



o 



5 a s 



2l2go .a 



SSa9g2 



K fc w 3 a 



S S E 2 1: 3 

 o a < o o u 



EESEES 



B 5 S S B 2 



E K z e K 



o o o o o o 



a: K ce: a a a: 



K a; s K 3: K 



H H H H H H 

 >>>->>- i- 

 tf CC DC D-. D 



m in M 



Hi 



y W W 

 S S U 



o o o 



< HrfuzEuSE 

 u o -t s o o 



;E3 



ESS 



u u o 

 < < < 



^8 



U EEEEEEEE 



p. 



o 9 Q 



Q O K o 



w a < < 



a H ij -J 



a a Q Q 



O O OO 



ct a a oi. 



w te a ^ ^ H ! 

 tj Q o [- < "< [ 



3oS^hSo 



-lUO(jQ.'/)<_'0 



QDQQQQQa 

 OOOOOOOO 



2gi 





