A STUDY OF WHEAT. 37 



should be detached from the vessel, so as to preserve its conical 

 shape. This little mass contains only starch, unless mineral or 

 other adulterations be present. If it be all wheat starch, there 

 will be no difference under the microscope between the speci- 

 mens taken from the top of the cone or from the base. But 

 if there be adulterations present they will consist of different 

 weights and density, and they will be found in distinct layers 

 parallel with the base of the cone. So the greatest care should 

 be exercised in examining these different layers. If mineral 

 substances be present they are found at the very tip of the 

 cone, while in the layer next will be found the heaviest veg- 

 etable,, which is probably potato flour. 



In order to understand the difference between wheat and 

 other starches, let us look again at wheat starch. There are 

 two distinct kinds of starch grains found here ; small, spher- 

 ical or angular grains, collecting frequently in masses, many 

 times more numerous than the large grains, about -g-gVir 

 of an inch in diameter. The others are large lenticular 

 grains, which, when viewed on the face, appear like a spherical 

 body, but when viewed on the edge, are like a double con- 

 vex lens in shape. They are just like two saucers, set with 

 their faces together. This lens shape can easily be proved by 

 touching the cover-glass gently, while under the microscope, 

 with a pencil point, and watching the grains roll over in the 

 field, presenting first the appearance of a sphere and then a 

 lens. This simple test should always be used when working 

 out the adulterations of any flour or spice. There is seldom 

 any nucleus present, when it is present though it will be found 

 near the center of the starch grain. Still more seldom are 

 there any rings to be found. According to one writer, Dr. 

 Julius Wiesner, Professor in the University of Vienna, there is 

 a compound starch grain present in the central part of the 

 outer layer of albumen and made up of from two to twenty- 

 five individual granules. These compound grains are very sel- 

 dom found in either the flour or in the commercial wheat 

 starch. When found they are elliptical or egg-shaped, and 

 frequently much larger than the lenticular grains. The large 

 starch grains of wheat in their natural or normal state are 

 very uniform in size for the same variety of wheat, but the 



