PART I. 



THE STARCH-SUBSTANCE AND STARCH-GRAIN. 



THEIR FORMS, STRUCTURE, MECHANISMS OF FORMATION. CLASSIFICATION, PROPERTIES, 

 COMPOSITION, DECOMPOSITION PRODUCTS, SYNTHESIS, RELATED BODIES, METHODS OF 

 DIFFERENTIATION, AND DIFFERENTIATION AND SPECIFICITY IN RELATION TO GENERA, 

 SPECIES, ETC. 



GENERAL APPLICATIONS OF THE RESULTS OF THIS RESEARCH. 



