44 



PHYSIOLOGICAL CHEMISTRY 



FIG. 9. POTATO. 



FIG. -io. BEAN. FIG. u. ARROWROOT. 



7 





FIG. 12. RYE. 



FIG. 13. BARLEY. 



FIG. 14. OAT. 



f 



X 1 



g 



FIG. 15. BUCKWHEAT. FIG. 16. MAIZE. 





FIG. 17. RICE. 



FIG. 18 PEA. FIG. 19. WHEAT. 



STARCH GRANULES FROM VARIOUS SOURCES. (Leffmann and Beam.} 



