92 



Agricultural Chemistry. 



Some of the grains and roots named above are familiar as 

 sources of commercial starch. This is true of corn and the potato. 

 Tapioca is a starch preparation from the root of the cassava plant 

 and sago starch is taken from the interior of the trunk of the 



%h> $ 



* ft S 



*$Vi * 



&& 



* ^-- ^ 



Starch granules from various sources. 



sago palm. A single tree of the latter variety may yield 500 

 pounds of sago. 



Individual starch granules are readily detected in plant cells 

 by means of the microscope and under these conditions, the char- 

 acteristic markings of the granules of different plants become of 

 value in identifying the source of the sample. 



