160 FOODS AND FOOD ADULTERANTS. 



Sago starch. This exists in two modifications in the market : as raw 

 and as prepared sago. Iii the prepared condition it is characterized by 

 a larger circular depression in the center of most of the granules. The 

 rings are not visible. They are mostly circular in form or approaching 

 it, and vary from .025 to .065 mm in diameter. 



Leguminous starches, pea and bean (Figs. 39 and 40, Plate XX, and 

 Figs. 60 and 61, Plate XXVII). These starches produce but a slight 

 effect with polarized light. The rings are scarcely visible, and the hiluin 

 is stellate or much cracked along a median line; the bean more so than 

 the pea, the latter resembling fresh dough kneaded again into the cen 

 ter as in making rolls, and the former the shape assumed by the same 

 after baking. They are both somewhat variable in size, ranging from 

 .025 to .10 mm in length. 



Nutmeg starch (Fig. 64, Plate XXVIII). This starch, which in-some 

 respects resembles the preceding the rings being scarcely visible and 

 not iridescent witU polarized light is much smaller in size and quite 

 variable. The larger granules are at times as long at .05 mm and the 

 smallest smaller than .005 mra . They are of extremely irregular forin, 

 with angular depressions and angular outlines, and are distinguished 

 by a budded appearance, caused by the adherence of small granules to 

 the larger. 



Capsicum starch (Fig. 67, Plate XXVIII) is nearly circular or rounded, 

 polyhedral in form, with scarcely visible rings, and in most cases a de- 

 pressed hiluin resembling in size and shape corn starch, but having 

 peculiar irregularities, which distinguish it, such as a rosette-like forma- 

 tion on a flattened granule or a round depression at one end. It does 

 not polarize as actively as maize starch, and can be distinguished from 

 rice by the greater angularity of the latter. 



Pepper starch (Fig. 65, Plate XXVIII) is the most minute starch that 

 is usually met with, not averaging over .001 mm , nor exceeding .005. 

 It is irregularly polyhedral, polarizes well, but requires a high power to 

 discover any detail when a hiluin is found. It cannot be confused with 

 other starches. 



Cinnamon starch (Fig. 46, Plate XXIV, and Fig. 66, Plate XXVIII) 

 has an extremely irregular, polyhedral or distorted granule, often 

 united in groups with smaller granules adherent to the larger one^s. lu 

 size it varies from .001 to .025, averaging nearly the latter size. In 

 some granules a hiluin can be distinguished, but no rings. It is read- 

 ily detected with polarized light. 



Buckwheat starch (Fig. 62, Plate XXVIII) is very characteristic. It 

 consists of chains or groups of angular granules, with a not very evi- 

 dent circular nucleus and without rings. The outline is strikingly 

 angular and the size not very variable, being about .01 to .015. 



Maize or corn starch (Fig. 33, Plate XVII, and Fig. 54, Plate XXVI). 

 The granules of corn-starch are largely of the same size, from .02 to 

 .03 mm in diameter, with now and then a few which are much smaller- 

 They are mostly circular in shape or rather polyhedral, with rounded 



