112 PLANT ANATOMY. 
very numerous individual granules (Avena, Fig. 40, Spinacia, 
Sarsaparilla, Fig. 39). 
The false compound granules are formed by several separate 
granules becoming firmly agglutinated with each other through 
mutual pressure (frequently occurring in the starch in chloro- 
phyll, Fig. 33 d). 
The shape of starch granules is very varied.' The fun- 
damental form is the sphere. All of the smaller, isolated starch 
granules possess this form, such as the small granules of 
the wheat (Fig. 47), of the potato (Fig. 43), and the so-called 
transitory starch. When the granules fill the cell and are 
densely crowded, they are always flattened through mutual 
pressure, and are then mostly polyhedric (dodecahedron and 
i Ihe 
Fie. 40. Fia. 41. 
Fie. 40.—A compound starch granule of the Oat, resolved into its separate granules, 
Fic. 41.—Starch in bone-shaped and club-shaped granules from the milky juice of 
Euphorbia antiquorum ; more difficult to obtain from the commercial ‘ Euphorbium ™ 
(gum-resin of Euphorbia resinifera). 
allied forms) (Maize, Fig. 49, Rice, Fig. 50). In the chloro- 
phyll granule the amylum is mostly spindle-shaped (Fig. 33 c, 
ad). Club-, staff-, or bone-shaped structures are found in the 
milky juice of many Huphorbie (Fig. 41), club-shaped in the 
rhizome of Galanga,? and branched in the root-stock of Nelum- 
‘Compare the illustrations and descriptions of forms of starch by 
Vogl, ‘‘ Die gegenwartig am haiufigsten vorkommenden Verunreinigun- 
gen, etc., des Mehles,” Vienna, 1880.—R. von Wagner, ‘‘ Die Starkefabri- 
kation.” Braunschweig, 1876.—KGnig, ‘* Die menschlichen Nahrungs- 
und Genussmittel,” Berlin, 1883.—F. yon H6hnel, “ Die Starke und die 
MahlIproducte, etc.,” Cassel and Berlin, 1882. 
* Berg, “‘ Anatomischer Atlas,” Plate xix., 46. 
