Abstract
THIS little book of 62 pages will be found useful by analysts and others who are interested in the examination of foods. The author has collected together short descriptions dealing with the origin and microscopical characters of the different starches met with in commerce—the arrowroots, tapioca, sago, the starches of our common cereals, and of millet, maize, rice, the bean, the pea, the lentil, the potato, and so forth. These are classified according to the natural orders of the plants from which they are derived, and the descriptions are accompanied by remarkably good photo-micrographs, which indicate at a glance the peculiarities of the different varieties. The mode of classification serves to bring out the resemblances which often exist in starches obtained from plants of the same natural order. Since the microscope alone can be employed in attempting to trace the origin of a starch, and bearing in mind the extent to which it is now used as an adulterant, this handy little book will no doubt supply a want.
The Principal Starches used as Food.
By W. Griffiths. (Cirencester: Baily and Son, 1892.)
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The Principal Starches used as Food. Nature 47, 76 (1892). https://doi.org/10.1038/047076b0
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DOI: https://doi.org/10.1038/047076b0