12 One Thousand Objects 



small, indeed almost the smallest of common starches; 

 but, unlike most irregular starches, the granules do not 

 adhere together in groups. 



82. STARCH OF OATS. The granules are compressed 

 and often angular, with a distinct hilum, but without ex- 

 ternal markings. (PL I., fig. 51.) 



83. MAIZE STARCH. More or less angular and poly- 

 hedral, adhering together in clusters so as to present a 

 hexagonal face. Eacli granule has a distinct hilum or cross. 



84. Tous LES Mois. The largest of known starches, 

 a common article of commerce. The granules are egg- 

 shaped, with a hilum towards one end, and fine, regular, 

 concentric lines. 



85. POTATO STARCH. A thin section of potato will 

 show these granules in position. They are large and shell- 

 shaped, with a hilum towards one end, and coarse con- 

 centric lines. (PL I., fig. 52.) 



86. BEAN STARCH. The granules have an undulating 

 surface, and are larger than those of the pea. There is 

 usually a long central groove. (PL I., fig. 53.) 



87. PEA STARCH. The undulating appearance of these 

 granules, and the last, seem to be caused by the permanent 

 fusion of three or four smaller and nearly globose granules 

 into one large and irregular one. 



88. ORCHID STARCH (Orchis lifolia). This singular 

 starch consists of somewhat ovoid granules, each of which 

 has usually two conical projections at opposite extremities 

 of the axis. (PL I., fig. 54.) 



89. IRIS STARCH. A singular starch is obtained from 

 the rhizomes of the Florentine Iris; the granules are long 

 and narrow, with clubbed ends like dumb-bells. 



90. LILY STARCH. The granules are almost pear- 

 shaped, somewhat elongated, often with a double hilum 

 and faint concentric lines. (PL I., fig. 55.) 



91. HYACINTH STARCH. The granules of starch ob- 

 tained from the bulbs of the common wild Hyacinth re- 

 semble those of the lily, but are smaller, more regular, 

 often depressed in the centre, and a hilum at each end. 

 (PL I., fig. 56.) 



