114 PLANT ANATOMY. 
The most important forms of starch are the following :* 
1. Porato Starcu (Solanum tuberosum, Figs. 43 and 108). 
Type: large, eccentric, very distinctly stratified, quite irregu- 
lar granules, which are rounded by three or four corners; they 
are often rhombic and wedge-shaped, but never flattened. The 
nucleus is at the smaller end. 
Fie. 44.—Bean starch (Tschirch). 
Secondary form: small, roundish, and medium sized, half or 
completely compound granules. 
Fia. 45.—Maranta starch (Tschirch), 
2. Bean Srarcu (Physostigma, Vicia and species of Phase- 
olus, Fig. 44). Type: bean-shaped to kidney-shaped, dis- 
tinctly stratified granules, which are always simple. The 
eo Beimengungen im Roggen- und Weizenmehl,” Leipzig, 
. 
tie: good key for use in determining the varieties of starch has been 
given by Vogl: “ Nahrungs- und Genussmittel aus dem Pflanzenreich,” 
Vienna, 1872; compare also Konig, “ Nahrungsmittel,” II., p. 405, 
_ Wagner and others, 
. 
