The analysis and adulteration of foods / by James Bell.

  • Bell, James, 1824-1908.
Date:
1881-1883
Catalogue details

Licence: Public Domain Mark

Credit: The analysis and adulteration of foods / by James Bell. Source: Wellcome Collection.

    161/210 (page 147)
    The starch granules of oatmeal are smaller than those of wheat. They vary in size from *oooi to *0004 of an inch in diameter, are polygonal in form, and only the larger granules exhibit a hilum. The appearance of oat starch is shown below in Fig. 19. FIG. 19.—OAT STARCH. MAGNIFIED 350 DIAMETERS. ADULTERATION. The only adulterant which in recent years has been discovered in oatmeal is barley meal, but it is said that at one time other adulterants were used, such as rice and m.aize flour, and the ground husks of the cereals. I, 2