42 



TRANSACTIONS OF WAGNER 



STUDIES IN CARBOHYDRATES 



peas, beans, or lentils. All samples were crushed in a coffee-mill, but resulting 

 powder differed as to fineness. Seven varieties of bean, four varieties of peas, 

 and one variety of lentil were examined. (See Table 5.) 



TABLE 5 GELATIN1ZATION POINTS OF STARCHES IX PLACE. 



Pea 74 



Red kidney 74 



Marrow 71 



Black 72 



French lima 71 



Lima 80 



Lentil. 1 74 



Yellow split 70 



Green split 70 



Green ......' 74 



Black-eye 7 



Bean 



Pea 



Noting the gelatinization points of raw and dried potato starch, and the 

 diverse results in the pea and bean experiments, it is evident that the form 

 of the starch and size of the particles have marked influence. It is possible 

 that the time required to heat to the desired point may affect the result. The 

 greatest difficulty, however, lies in determining the point at which the majority 

 of the granules may be called gelatinized. It is not definite within one to 

 three degrees. 



As a means of distinguishing starches in a mixture the method appears 

 useless, especially with the small granule starches, such as wheat and rye, in 

 which the refraction is at all times very faint. 



COMPOSITION OF WHEAT BREAD AND CRACKERS 

 INTERIOR OF LOAF. In this experiment Acme, Freihofer, Kolb, Sharpless, 

 and Jones breads were used. The methods, as previously stated, were applied, 

 and all results, unless otherwise marked, are expressed on a dry basis. (See 

 Table 6.) 



TABLE 6. INTERIOR OF LOAF. 



