TRANSACTIONS OF WAGNER 
STUDIES IN CARBOHYDRATES 
40 
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. 
i 0 кый | i | 37%, THIRTY 80°, THIRTY 100%, THIRTY 
STARCH 37 80 ee MINUTES MINUTES Minutes 
| 
Potato vta Unchanged.| Swollen and | White field. | Many swollen.) A few swollen, White field. 
broken. and broken 
in white field. 
Maranta....| Unchanged. Swollen and | White field. P White field. White feld. 
broken. 
Sago.......| Unchanged.| Swollen and | A few brok- | Many swollen.) White field. White field. 
broken. en in white 
field. 
Tapioca. ...| Unchanged.| Swollen and | White field. | Many swollen. A few broken | White field. 
broken. | in white field. 
Sweet potato Unchanged.| Swollen and | A few brok- | Many swollen.| A few broken | White field. 
| brokén. | enin white in white field. 
| field. 
orar o s o | Unchanged. Swollen and | White field. | Afew swollen. | All broken and | White field. 
| broken | swollen. 
Wheat..... | Unchanged.| Swollen and | White field. | A few swollen. All broken and | White field. 
| broken. | | swollen. 
Buckwheat..| Unchanged.| Swollen and | White field. | Many swollen.| All broken and | White field. 
| broken. и swollen. 
Oe Unchanged.| Swollen and White field. 
broken. 
en, Unchanged.| Swollen and | White field. | А few swollen. | White field. White field. 
broken. 
Batley ? Unchanged.| Swollen and | White field. | A few swollen. All broken and | White field. 
broken. swollen. 
Pea and bean Unchanged.| Swollen and | White field. | Many swollen. All broken and | White field. 
| broken. swollen. 
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 
