The microscopy of vegetable foods : with special reference to the detection of adulteration and the diagnosis of mixtures (1906)
Winton, Andrew Lincoln, 1864-1946, Moeller, Josef, 1848-1924 · New York : John Wiley & Sons · leaf 118
n the larger grains. Most of the grains are 15-35 P- Compound MAIZE. 95 forms do not occur. T. F. Hanausek has aptly described the starchgrains of maize as standing out in bold relief, in striking contrast withthe flat grains of many starches. Examined with crossed Nicols, maizestarch displays very… … Fig. 65. Maize Starch. X300. (Moeller.) Whole Maize Products. Maize Meal. Coarsely ground maize orcoarse corn-meal is one of the principal forms in which this cereal isfed to cattle, swine, and horses. , Cracked Corn is a coarser product used as a poultry food. From these products lumps of homy and…
Plant anatomy · Food adulteration and inspection · Microscopy
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