Photomicrographs of cross sections of raw and steamed apple skins, illustrating 

 variations in structure of cuticle and hypodermal cell walls and changes caused 

 by cooking. A, Rome Beauty raw; B, Rome Beauty steamed for 45 minutes; 

 C, Stayman raw; D, Stayman steamed for 45 minutes; E and F, photomicro- 

 graphs of cortex cells from Delicious apple, unstored sample, raw and boiled 

 for 8 minutes, stained with iodine, showing starch in granules (raw) and in 

 gelatinized condition (cooked), a, Intercellular space; b, middle lamella; c, 

 channel in cuticle; d, spongy cell wall; e, cell contents;/, spongy cuticle; g, pit 

 area; h, junctural mass of pectic material; i, separated pit area; j, starch. 

 X 385. 



