60 SCIENTIFIC AND APPLIED PHARMACOGNOSY 



in various other foods. Chemical analysis has shown this material 

 to contain choline, betaine, allantoin, cane sugar, dextrose and 

 raffinose. In addition thereto, a fatty oil, consisting of palmitic, 

 stearic and linolic acids, the latter predominating. A very small 

 amount of sinapic acid was also obtained, which probably exists in 

 the wheat germ in the form of sinapine, the latter being a choline 

 ester of sinapic acid. The material yields, furthermore, a small 

 amount of an amorphous, glucosidic product, and the proportion of 

 resinous substances is exceedingly small. (Power, Pharm. Journ., 

 1913, pp. 117-120.) 



f Rye Flour is faintly grayish-white, the starch grains closely 

 resembling those of wheat, but sometimes larger (0.020 to 0.060 mm.) ; 

 the lamellas are distinct and the point of origin of growth is sometimes 

 marked by a star-shaped cleft or fissure. Rye flour when mixed 

 with water does not agglutinate like wheat flour. A few fragments 

 of the pericarp are also present (Fig. 21). 



Rye Middlings. In addition to the starch grains in rye flour a 

 considerable amount of the tissues of the pericarp are present. The 

 latter closely resemble those of wheat, but hairs from the summit 

 of the fruit have thinner walls, the lumina being two or three times 

 the thickness of the walls; and the tangentially-elongated cells have 

 simple pores only on the tangential walls, and do not lie close together, 

 so that there are intercellular spaces between them (Fig. 21). 



Barley Flour. The starch grains closely resemble those of 

 wheat, but are smaller, usually not more than 0.025 mm. in diameter, 

 and in the case of malt the grains show distinct radial and circular 

 clefts, due to the action of the diastase; the hairs from the summit 

 of the grain resemble those of both wheat and rye but are shorter 

 than either, being from 0.040 to 0.150 mm. long; the tangentially- 

 elongated cells are non-porous, the walls being 0.001 to 0.002 mm. 

 thick (Fig. 21). 



Buckwheat Flour. Light grayish-brown; pericarp of elongated 

 epidermal cells with latticed walls, due to the pores of the outer and 

 inner walls running obliquely and at right angles to each other; short 

 sclerenchymatous fibers with somewhat curved or oblique end walls, 

 large simple pores and brown contents; parenchyma with brown 

 contents. Seed-coat showing in surface section epidermal cells 

 with undulate walls; branching parenchyma with greenish or brown- 

 ish-yellow contents; and an inner epidermis of elongated cells. 

 Endosperm having a layer of cells containing aleurone grains, resem- 

 bling those found in the true cereals, and parenchyma with numerous 

 angular or somewhat rounded or ellipsoidal starch grains (resembling 



