44 



PHYSIOLOGICAL CHEMISTRY 



FIG. 9. POTATO. 



FIG. 12. RYE. 



m v ^ 'jp 



9,p : ff 



>*> /"Ci ^ 



S: A 



) 



FIG. 15. BUCKWHEAT. 



FIG. 10. BEAN. FIG. n. ARROWROOT. 



FIG. 13. BARLEY. 



FIG. 14. OAT. 



fe 



FIG. 16. MAIZE. 



FIG. 17. RICE. 



FIG. 18. PEA. FIG. 19. WHEAT. 



STARCH GRANULES FROM VARIOUS SOURCES. (Leffmann and Beam.} 



