. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . ins are 30-50 /i long, but occasionally reach80 li. The Hilum is in the narrow end. Excentricity \-\. The Rings are evident. Polarization Crosses are distinct, as is true of most subterraneanstarches. CASSAVA STARCH. The thickened roots of the bitter cassava (Manihot utilissima Pohl,order Euphorbiacea) and the sweet cassava (M. aipi Pohl) are used forthe production not only of flour, tapioca, and cattle foods, but also of avaluable commercial starch known as cassava, tap
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . ins are 30-50 /i long, but occasionally reach80 li. The Hilum is in the narrow end. Excentricity \-\. The Rings are evident. Polarization Crosses are distinct, as is true of most subterraneanstarches. CASSAVA STARCH. The thickened roots of the bitter cassava (Manihot utilissima Pohl,order Euphorbiacea) and the sweet cassava (M. aipi Pohl) are used forthe production not only of flour, tapioca, and cattle foods, but also of avaluable commercial starch known as cassava, tapioca, or manioca starch,and as Bahia, Rio or Para arrowroot. The starch is made in largequantities in Brazil, and to some extent in other tropical regions, fromthe root of the bitter cassava, the poisonous prussic acid contained in thefresh root being entirely eliminated by the processes of washing and dry-ing. This product is sold in the United States at a price below that ofmaize starch, and is used chiefly in the arts. In Florida considerablestarch is made from the sweet cassava for use as a size for cotton C/SSSAl^A ST/IRCH. SIVEET-POTATO STARCH. 665 Microscopic Characters (Fig. 586). This starch is the most importantof the commercial varieties with rounded grains truncated on one in tapioca the grains are more or less distorted, owing to theheating during manufacture, they often retain enough of their charactersto permit of identification. Aggregates, usually of 2-3 grains, less often of 4-8 grains, may beseen in great numbers in sections of the root. In the manufacture ofcommercial starch these aggregates aremostly broken up into their constituentgrains. Forms. The grains are usually kettle-drum- or sugar-loaf-shaped, the flattenedsurfaces corresponding to the surfaces ofcontact of twin aggregates. Round grainsare rare, those that have that appearancebeing merely truncated forms resting onthe flattened side. Grains with twoflattened surfaces (from
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Keywords: ., bookcentury1900, bookdecade1910, bookpub, booksubjectplantanatomy
