FREE INSTITUTE OF SCIENCE 



STUDIES IN CARBOHYDRATES 



39 



solution was ascertained by comparison, after three or four hours' standing; 

 when the last of the blue color could be recognized, a check was made with 

 potassium ferrocyanid solution. The end point under these conditions cor- 

 responded to 0.008 gm. of maltose for 2 c.c. of Fehling's solution. 



Correction was made for the amount of moisture in the bread and the 

 result expressed as per cent. 



EXPERIMENTS WITH STARCH 



Preliminary experiments were made with raw starch, starch cooked below 

 and at the boiling temperature, starch as found in bread, crackers, peas, beans, 

 and lentils. In each case microscopic examination was made. Experiments 

 were also made to determine the gelatinization points of some starches. 



i. RAW STARCH. In this experiment potato, sago, sweet potato, tapioca, 

 wheat, buckwheat, oat, rice, barley, pea, and bsan starches were studied under 

 the microscope, with and without polarized light and selenite plates, and with 

 water, chloral hydrate, and glycerol as mounting media. (See Table i.) 



TABLE i. EXAMINATION OF RAW STARCHES IN WATER, CHLORAL SOLUTION 



OR GLYCEROL. 



