64 



therefore, of little value. The characteristic forms of kinds of 

 starch met with in the composition of milk-foods, are the following : 



SAMPLES OF STAECH AS SEEN BY MEANS OP THE MICROSCOPE. 

 MAGNIFYING POWER, 300 DIAMETERS. 



OQo?aPooyo©^ 



starch of Wlieat, 



'0 



QQ' 







Starch of Barley. 



Starch of Oats. 



Starch of Peas. 



Starch of Beans. 

 This does not exclude that other kinds of starch and flours may 

 be used. In exceptional cases it would, therefore, be well to make 

 comparisons with the cuts as given in Hager, Die pharmaceutische 

 Praxis ; Konig, Nahrungs and Genussmittel, II. ; Hassall, Adulter- 

 ation of Food. 



Microscopical Examination for Butter 



Globules. 



The presence of condensed milk in milk-foods is easily recog- 

 nized by the presence of butter globules. They appear under the 



