Fig. 48.
Maranta Starch × 350.
Fig. 49.
Potato Starch × 350.
Fig. 50.
Ginger Starch × 350.
Fig. 51.
Sago Starch × 350.
Fig. 52.
Pea Starch × 350.
Fig. 53.
Bean Starch × 350.
DRAWN BY GEO. MARX.A. Hoen & Co., Lithocaustic
Fig. 54.
Wheat Starch × 350.
Fig. 55.
Barley Starch × 350.
Fig. 56.
Rye Starch × 350.
Fig. 57.
Oat Starch × 350.
Fig. 58.
Indian Corn Starch × 350.
Fig. 59.
Rice Starch × 350.
DRAWN BY GEO. MARX.A. Hoen & Co., Lithocaustic
FIG. 60.
Cassava Starch × 150.
PLAIN ILLUMINATION.
FIG. 61.
Indian Corn Starch × 150.
PLAIN ILLUMINATION.
A. Hoen & Co., Lithocaustic
Pea and Bean Starches.—These starches produce but a slight effect with polarized light. The rings are scarcely visible, and the hilum is stellate or much cracked along a median line, the bean more so than the pea, the latter resembling fresh dough kneaded again into the center as in making rolls, and the former the shape assumed by the same after baking. The grains of both are somewhat variable in size, ranging from 0.025 to 0.10 millimeter in length, as shown in Figs. 52 and 53.
Wheat Starch grains are quite variable in size, varying from 0.05 to 0.010 millimeter in diameter. They belong to the same class as barley and rye, the hilum being invisible and the rings not prominent. The granules are circular disks in form, and there are now and then contorted depressions resembling those in pea starch. They are the least regular of the three starches named and do not polarize actively. The typical forms of these granules are shown in Fig. 54.
Barley Starch is quite similar to that of wheat, but the grains do not vary so much in size, averaging 0.05 millimeter. They have rings which are much more distinct, and very small granules adhering to the largest in bud-like forms, as seen in Fig. 55.
Rye Starch is more variable in size, many of the granules not exceeding 0.02 millimeter, while the largest reach 0.06 to 0.07 millimeter. It lacks distinctive characteristics entirely, and is the most simple in form of all the starches. Fig. 56 shows the appearance of the granules under the microscope.
Oat Starch is unique, being composed of large compound masses of polyhedral granules from 0.12 to 0.02 millimeter in length, the single granules averaging 0.02 to 0.015 millimeter. It does not polarize actively, and displays neither rings nor hilum. The illustration, Fig. 57, shows its nature with accuracy.
Indian Corn Starch.—The granules of maize starch are largely of the same size, from 0.02 to 0.03 millimeter in diameter, with now and then a few which are much smaller. They are mostly circular in shape or rather polyhedral, with rounded angles, as shown in Figs. 58 and 61. They form very brilliant objects with polarized light, but with ordinary illumination show but the faintest sign of rings and a well-developed hilum, at times star-shaped, and at others more like a circular depression.
Rice Starch is very similar to that of maize, and is easily confused with it, the grains being about the same size. The grain, however, is distinguished from it by its polygonal form, and its well defined angles, as indicated in Fig. 59. The hilum is more prominent and more often stellate or linear. Several granules are at times united.
Cassava Starch.—This variety of starch is obtained from the root of the sweet cassava, which grows in great profusion in Florida. It is compared with maize starch in Figs. 60 and 61. In the illustration the granules are represented as magnified 150 diameters. The grains of the cassava starch measure about 0.012 millimeter in diameter and resemble very nearly maize starch, except that they have greater evenness of outline.[169]
For further descriptions of starch grains the reader is referred to the work of Griffith, already cited.
These descriptions, it will be seen, do not agree entirely with those of some other authors, but they are based on a somewhat extensive experience.
There are peculiarities of size, shape and appearance of starch granules, which must be allowed for, and the necessity for every investigator to compare a starch which he is desirous of identifying with authentic specimens, must always be recognized.
AUTHORITIES CITED IN PART SECOND.
[23] Vines, Vegetable Physiology.
[24] Berichte der deutschen chemischen Gesellschaft, Band 23, S. 2136; Stone, Agricultural Science Vol. 6, p. 180. Page 59, eighth line from bottom insert “original” before “optical.” Page 60, second line from top, read d instead of l fructose.
[25] Herles, Zeitschrift des Vereins für die Rübenzucker-Industrie, 1890. S. 217.
[26] Tucker; Wiechmann; Sidersky; von Lippman; Tollens and Spencer.
[27] Bulletin No. 28, Department of Agriculture, Division of Chemistry, p. 197.
[28] Physikalisch-Chemische Tabellen, S. 42.
[29] Tucker’s Manual of Sugar Analysis, pp. 100 et seq.
[30] Vid. op. cit. supra, p. 108.
[31] Op. cit. supra, p. 109.
[32] Op. cit. supra, p. 110.
[33] Op. cit. supra, p. 114.
[34] Spencer’s Handbook for Sugar Manufacturers, p. 92.
[35] Landolt’s Handbook of the Polariscope, pp. 95 et seq.
[36] Robb, vid. op. cit. supra, p. 8.
[37] Spencer’s Handbook for Sugar Manufacturers, pp. 22 et seq. Tucker’s Manual of Sugar Analysis, pp. 120 et seq.
[38] Sidersky; Traité d’Analyse des Matières Sucrées, p. 104.
[39] Journal of the American Chemical Society, 1893. Vol. 15, p. 121.
[40] Comptes rendus, 1879. Seance du 20th Octobre 1879; Dingler’s polytechniches Journal, Band 223, S. 608.
[41] Landolt’s Handbook of the Polariscope. p. 120.
[42] Sidersky; Traité d’Analyse des Matières Sucrées, p. 97.
[43] Manual of Sugar Analysis, pp. 143 et seq.
[44] Landolt und Börnstein, Physikalisch-Chemische Tabellen. S. 460.
[45] Bulletin No. 31. Department of Agriculture, Division of Chemistry, p. 232.
[46] Zeitschrift des Vereins für die Rübenzucker-Industrie. 1870, S. 223.
[47] Tucker’s Manual of Sugar Analysis, p. 164.
[48] (bis). Gerlach, Spencer’s Handbook for Sugar Manufacturers, p. 91.
[49] Vid. op. cit. supra, p. 45.
[50] Vid. loc. et op. cit. supra.
[51] Gill; Journal of the Chemical Society, Vol. 24, 1871, p. 91.
[52] Wiley; American Chemical Journal, Vol. 6, p. 289.
[53] Vid. op. cit. supra, p. 301.
[54] Zeitschrift des Vereins für die Rübenzucker-Industrie, 1890. S. 876.
[55] Weber and McPherson; Journal of the American Chemical Society. Vol. 17, p. 320; Bulletin No. 43. Department of Agriculture, Division of Chemistry, p. 126.
[56] Zeitschrift des Vereins für die Rübenzucker-Industrie, 1888, S. 51.
[57] Vid. op. cit. supra, Ss, 699 und 763; 1890. S. 217.
[58] Bulletin de l’Association des Chimistes de Sucrerie et de Distillerie, May, 1890, p. 431.
[59] Neue Zeitschrift für Rübenzucker-Industrie, Band 19, S. 71.
[60] Journal of the Chemical Society, Transactions, Vol. 57, pp. 834, et seq.
[61] Op. cit. supra, p. 866.
[62] Op. cit. supra, 1891, p. 46.
[63] Neue Zeitschrift für Rübenzucker-Industrie, Band 19, S. 71.
[64] From γῦρος and δῦνᾶτός (δύνᾶμις).
[65] Landolt’s Handbook of the Polariscope, p. 125.
[66] Vid. op. cit. supra, pp. 48 et seq.
[67] Berichte der deutschen chemischen Gesellschaft, 1877, S. 1403.
[68] Die landwirtschaftlichen Versuchs-Stationen, Band 40, S. 307.
[69] Spencer’s Handbook for Sugar Manufacturers, p. 80; Landolt’s Handbook of the Polariscope, p. 216; Tollens’ Handbuch der Kohlenhydrate.
[70] Annalen der Chemie and Pharmacie, May, 1870.
[71] Tucker’s Manual of Sugar Analysis, p. 208.
[72] Rapport fait a la Société d’Encouragement d’Agriculture; Journal de Pharmacie et de Chimie, 1844. 3d serie, Tome 6, p. 301.
[73] Annalen der Chemie und Pharmacie, Band 39, S. 361.
[74] Jahrbücher für praktische Heilkunde, 1845, S. 509.
[75] Archives für Physiologische Heilkunde, 1848, Band 7, S 64.
[76] Rodewald and Tollens; Berichte der deutschen chemischen Gesellschaft, Band 11, S. 2076.
[77] Chemical News, Vol. 39, p. 77.
[78] The Analyst, Vol. 19, p. 181.
[79] Gaud; Bulletin de l’Association des Chimistes de Sucrerie et de Distillerie, Apr. 1895, p. 629; Comptes rendus, 1894, Tome 119, p. 604.
[80] Annalen der Chemie und Pharmacie, B. 72, S. 106.
[81] Journal of Analytical and Applied Chemistry, Vol. 4, p. 370.
[82] Wiley; Bulletin de l’Association des Chimistes de Sucrerie et de Distillerie, April, 1884.
[83] Vid. op. cit. supra, 1895, p. 642; Comptes rendus, Tome 119, 1894, p. 650.
[84] Annual Report, United States Department of Agriculture, 1879, p. 65; Zeitschrift für Analytische Chemie, Band 12, S. 296; Mohr Titrirmethode, sechste auflage, S. 508.
[85] Comptes rendus, 1894, Tome 119, p. 478.
[86] Gazetta Chimica Italiana, Tome 6, p. 322.
[87] Sidersky; Traité d’Analyse des Matières Sucrées, p. 148.
[88] Vid. op. cit. supra, p. 149.
[89] Neue Zeitschrift für die Rübenzucker-Industrie, Band 22, S. 220.
[90] Zeitschrift des Vereins für Rübenzucker-Industrie, 1889, S. 933.
[91] Vid. op. cit. supra, 1887, S. 147.
[92] Berichte der deutschen chemischen Gesellschaft, Band 23, No. 14, S. 3003; Zeitschrift des Vereins für die Rübenzucker-Industrie, 1891, S. 97.
[93] Ost; vid. op. et loc. cit. supra.
[94] Zeitschrift des Vereins für die Rübenzucker-Industrie, 1890, S. 187.
[95] Chemical News, Vol. 39, p. 77.
[96] The Analyst, 1894, p. 181.
[97] Chemical News, Vol. 71, p. 235.
[98] Journal de Pharmacie et de Chimie, 1894, Tome 30, p. 305.
[99] Pharmaceutical Journal, (3), 23, p. 208.
[100] Vid. op. cit. supra, (3), 25, p. 913.
[101] Sidersky; Bulletin de l’Association des Chimistes, Juillet, 1886 et Sept. 1888.
[102] Bodenbender and Scheller; Zeitschrift des Vereins für die Rübenzucker-Industrie, 1887, S. 138.
[103] Vid. op. cit. supra, 1889, S. 935.
[104] Ewell; Manuscript communication to author.
[105] Journal für praktische Chemie, 1880, Band 22, 46; Handbuch der Spiritusfabrication, 1890, S. 79; Zeitschrift des Vereins für die Rübenzucker-Industrie, 1879, S. 1050; Ibid, 1883, S. 769; Ibid, 1889, S. 734.
[106] Handbuch der Spiritusfabrication, 1890, 79.
[107] Wein; Tabellen zur quantitativen Bestimmung der Zuckerarten, S. 13. (The caption for the table on page 159 should read as on page 160.)
[108] Zeitschrift des Vereins für die Rübenzucker-Industrie, 1889, S. 735.
[109] Bulletin No. 43, Department of Agriculture, Division of Chemistry, p. 209.
[110] Chemiker-Zeitung, 1893, S. 548.
[111] Wein; Tabellen zur quantitativen Bestimmung der Zuckerarten, S. 35.
[112] Berichte der deutschen chemischen Gesellschaft, Band 16, S. 661.
[113] Vid. op. cit. supra, Band 22, S. 87.
[114] Chemisches Centralblatt, 1895, Band 2, S. 66.
[115] Comptes rendus; Tome 112, No. 15, p. 799.
[116] Vid. op. cit. supra, Tome 94, p. 1517.
[117] Journal of the Chemical Society, June, 1888, p. 610. (In the formulas for lactose and arabinose read H₂₂ and H₁₀ respectively.)
[118] American Chemical Journal, Vol. 11, No. 7, p. 469.
[119] Chemisches Centralblatt, 1889, No. 7.
[120] American Chemical Journal, Vol. 17, No. 7, pp. 507, 517.
[121] Comptes rendus, Tome 118, p. 426.
[122] Justus Liebig’s Annalen der Chemie, 1890. Band 257, S. 160.
[123] Journal of Analytical and Applied Chemistry, Vol. 7, pp. 68 et seq.
[124] Flint and Tollens; Berichte der deutschen chemischen Gesellschaft, Band 25, S. 2912.
[125] Vid. op. cit. supra, Band 23, S. 1751. (Read Günther.)
[126] Journal of Analytical and Applied Chemistry, Vol. 5, p. 421.
[127] Vid. op. cit. supra, p. 426.
[128] Berichte der deutschen chemischen Gesellschaft, Band 24, S. 3575.
[129] Journal of Analytical and Applied Chemistry, Vol. 7, p. 74.
[130] Chemiker-Zeitung, Band 17, 1743.
[131] Vid. op. cit. supra, Band 18, N. 51, S. 966.
[132] Monatshefte für Chemie, Band 16, S. 283; Berichte der deutschen chemischen Gesellschaft, Referate Band 28, S. 629.
[133] Papasogli; Bulletin de l’Association des Chimistes de Sucrerie et de Distillerie, Juillet 1895, p. 68.
[134] Gans und Tollens; Zeitschrift des Vereins für die Rübenzucker-Industrie, Band 38, S. 1126.
[135] Berichte der deutschen chemischen Gesellschaft, 20, S. 181; Zeitschrift des Vereins für die Rübenzucker-Industrie, 1891, S. 895.
[136] Zeitschrift des Vereins für die Rübenzucker-Industrie, 1891, S. 891.
[137] Chemiker-Zeitung, 1888, No. 2; Zeitschrift des Vereins für die Rübenzucker-Industrie, 1888, S. 347.
[138] Fischer; Berichte der deutschen chemischen Gesellschaft, Band 20, S. 821; Band 21, Ss. 988; 2631.
[139] Zeitschrift für physiologische Chemie, Band 11, S. 492.
[140] Vid. op. cit. supra, Band 12, No. 4, Ss. 355 et seq; No. 5, Ss. 377 et seq.
[141] Berichte der deutschen chemischen Gesellschaft, Band 20, S. 540.
[142] Sitzungsberichte der Mathematisch-Naturwissenschaften in Wien, Band 93, Heft 2, S. 912.
[143] Tollens; Handbuch der Kohlenhydrate; von Lippmann, Chemie der Zuckerarten.
[144] Wilder Quarter-Century Book, 1893; Abdruck aus dem Centralblatt für Bakteriologie und Parasitenkunde, Band 18, 1895, No. 1; American Journal of Medical Sciences, Sept., 1895.
[145] Griffiths, Principal Starches used as Food; Nägeli’s Beiträge zur näheren Kenntniss der Stärkegruppe.
[146] Zeitschrift für Physiologische Chemie, Band 12, Ss. 75-78.
[147] Maercker; Handbuch der Spiritusfabrikation, 1890, S. 90.
[148] Chemiker-Zeitung, Band 19, S. 1501.
[150] Vol. 2, p. 204.
[151] Chemisches Centralblatt, 1877, Band 8, S. 732.
[152] Chemiker-Zeitung, Band 19, S. 1501.
[153] Vid. op. cit. supra, S. 1502; Moniteur Scientifique, 1887, p. 538.
[154] Chemiker-Zeitung, Band 19, S. 1502.
[155] Vid. op. cit. supra, 1895, S. 1727.
[156] Chemiker-Zeitung, Band 19, S. 1502.
[157] Jahresberichte der Agrikulturchemie, 1892, S. 664.
[158] Journal de Pharmacie et de Chimie, 5ᵉ, Série, Tome 25, p. 394.
[159] Journal of the American Chemical Society, Vol. 17, p. 64.
[160] Repertorium der Analytischen Chemie, 1887, S. 299.
[161] Journal of the American Chemical Society, Vol. 16, p. 726.
[162] Förschungs Berichte über Lebensmittel, Hamburg; Abs., The Analyst, Vol. 20, p. 210.
[163] Rouvier; Comptes rendus, Tome 107, pp. 272, 278; Tome 111, pp. 64, 186; Tome 120, p. 1179.
[164] Bulletin 13, Department of Agriculture, Division of Chemistry, pp. 154 et. seq.
[165] Foods, Their Composition and Analysis, p. 139.
[166] Richardson, Vid. op. cit. 142, p. 158.
[167] Principal Starches used as Food, Cirencester, Baily & Son, Market Place.
[168] Vid. op. cit. 142, pp. 158 et seq.
[169] Bulletin 44, Department of Agriculture, Division of Chemistry, p. 14.