TRANSACTIONS OF WAGNER 
STUDIES IN CARBOHYDRATES 
42 
peas, beans, or lentils. All samples were crushed in a coffee-mill, but resulting 
powder differed as to fineness. Seven varieties of bean, four varieties of peas, 
and one variety of lentil were examined. (See Table 5.) 
TABLE 5.—GELATINIZATION POINTS OF STARCHES IN PLACE. 
ШИ EE UE O E O BEE O HERR 74. 
li: (ol bathing En U eS лш ( ои ma 
an | RNC MH dd ! 70° 
: [EA roll ALTO мел SINR mw ß. ĩͤ аен 72 
/// / WERO "TS 
F 6e! ꝗqm„ꝙſd/, HARE pvo wea o Nep у, 8o? 
ПЕ а % e ̃ М ae neos 94? 
!!!!! Ч 1776" 
Рей sm BNET. ke PAT, EN FORI / Gral Gs то? 
MONDE Е С е e 74 
BIOO e , / Ps 70° 
Noting the gelatinization points of raw and dried potato starch, and the 
diverse results in the pea and bean experiments, it is evident that the form 
of the starch and size of the particles have marked influence. ‘It is possible 
that the time required to heat to the desired point may affect the result. The 
greatest difficulty, however, lies in determining the point at which the majority 
of the granules may be called gelatinized. It is not definite within one to 
three degrees. 
As a means of distinguishing starches in a mixture the method appears 
useless, especially with the small granule starches, such as wheat and rye, in 
which the refraction is at all times very faint. 
COMPOSITION OF WHEAT BREAD AND CRACKERS 
INTERIOR OF Loar.—In this experiment Acme, Freihofer, Kolb, Sharpless, 
and Jones breads were used. The methods, as previously stated, were applied, 
and all results, unless otherwise marked, are expressed on a dry basis. (See 
Table 6.) 
TABLE 6.—INTERIOR OF LOAF. 
| | 45 3.0 B 
| Mn % бав Y 
ы AR ^ ч 1 2 8 Е 
Б 2 u ie 2 33 PE S Be | Gea 
A 3 E = d ; ak 288 8235 Ea & 8 * 
in В A 1 2 о к ma © E 8 
8 8 < fa a | q Be RE ITAS Se 338 
g & | SH 38 8 Ea Sag 
= | | BR | йа БВ OSB 
a а. | а" д = 
Acme . 38.07 A 1.82 | 3.28 | % AOG 22,87 | 499 09,01 0,4 | 15.59 | 1073.76 
Еее”... 38:2.) 0322,30. | 2.27 02,081 2:20. 18175 618.71 04,8 | 5-4 | 15.55 | 1004.02 
Me o 37:7: | OSS 006.288 | 1.29. 2:259. 14,09. 9:0 | 07,0, 3.5 "10,05 "1969.09 
Sharpless. .... 40.4 | 0.24 | 2.59 | 1.44 | 2.07 | 2.31 | 14-23 | 4.7 | 64.5 | 6.7 | 11.94 | 961.07 
TOTIS ne A %% aa NOE 22 | 212 | 13.25 | 4.7 | 58.5 | 74 | 12.45 | 986.65 
| | 
