| 
| FREE INSTITUTE OF SCIENCE 
| STUDIES IN CARBOHYDRATES ^ 
| as served for food, and in petits pois, canned. In every case the starch granules 
| were found to be entirely gelatinized, either swollen or broken. 
| 
TABLE 3.—5ТАЕСН IN BREAD AND CRACKERS. 
| ene h куйт, т en —— FE 
| | | | Wiru POLARIZER 
SOURCE | STRUCTURE | GRANULES T | tsi 
| | Without Selenite With Selenite 
z | 
Bread (wheat), Acme, Lines between glu- | Swollen and massed, | No effect. No effect. 
Kolb, Freihofer, and ten and starch] some broken. 
Sharpless. | distinct. 
| Bread (re) Gluten dark and | Swollen and massed, | No effect. No effect. 
massed with bran. some broken. 
Bread (graham)..... Gluten dark and | Swollen and massed, | No effect. No effect. 
| massed with bran. | some long and nar- 
| row granules. 
| Bread (gluten) ...... No distinct line be- | Many swollen starch | No effect. No effect. 
| | tween gluten and | granules. | 
| |. starch, | 
| БШ U TIS US Like wheat bread. | Like wheat bread. No effect. No effect. 
| Ке ЮП ers Us | Ay Many swollen and ч me 
| | broken. | 
| Sunshine Oyster hr Many grains swollen, | No effect. | No effect. 
| Crackers. | some grains broken. | 
ee, | үз Many swollen and | No effect. | No effect. 
| broken. P 
Mi sto ro ое i^ A few broken and Cross distinct. | Colors distinct. 
| | swollen—most 
| grains unchanged. 
| 5. GELATINIZATION PorNTS.—For these experiments a triple water-bath 
| of three beakers was used. The heat was applied gradually, stirring the paste 
| constantly. One gram of the starch was made into a paste with 100 c.c. of 
| distilled water. A drop of the paste was removed at each degree and viewed 
| . 
| with the microscope. The point at which double refraction disappeared in 
the majority of the granules was taken as the point of gelatinization. (See 
| Table 4.) 
| TABLE 4.—GELATINIZATION POINTS OF FREE STARCH. 
| Bote ИН Sun a aa 65°-66° 
| POTATO ee, ie ad TRA JJ M UE OE 58?-59? 
í N МИХА GE HU SD Ha [a AN Seu as VVV 70. 
| BARON a NUUS an JJ) NE NE ne NS cana e e 7 
| Ehe ЫЛЕ А E N Е ЕТ a MEANS n uncertain 
| Sweet РО О. nn. ni. RN NEMO ED e КҮЙ .7o?-71? 
| [Rod an pupa A a „ VV Ta 
| ,, DOES eia HO HS ); SEL Hig pcd 597-60" 
Went o; AH gia DAN имене рае 50 60. 
Pen an bett!!! Boe 2 6 UN A A a 63-64 
Gelatinization of Pea, Bean, and Lentil Starches.—In these experiments the 
conditions were as above, except that the paste was made with 1 gram of raw 
| 
i 
| 
