TRANSACTIONS OF WAGNER 



STUDIES IN CARBOHYDRATES 



2. COOKED STARCH. Below and at the boiling temperature. The same 

 starches were used as in the previous tests. That the transition from the raw 

 to the swollen stage might be observed with the microscope the pastes were 

 made with cold water and gradually raising the temperature in the double 

 water-bath. The pastes were observed at 37, 80, and 100 C., and after 

 remaining at 37, 80, and 100 C. for thirty minutes. It was noticed that 

 the absorption of water begins at the hilum, working toward the edge until 

 the granules burst or collapse. (See Table 2.) 



TABLE 2. STARCH COOKED BELOW AND AT BOILING-POINT. 



3. STARCH IN BREAD AND CRACKERS. In these experiments wheat, rye, 

 graham and gluten bread, rolls, oyster crackers, pretzels, and matzoth were 

 examined under the microscope, with and without polarized light, noting the 

 condition of the starch. 



4. STARCH IN COOKED VEGETABLES. Microscopic examinations were 

 made. In these experiments microscopic examinations were made of the starch 

 in beans, peas, and lentils, boiled until soft, in baked beans and string-beans 



