Food and the principles of dietetics / by Robert Hutchison.

  • Hutchison, Robert, Sir, 1871-1960.
Date:
1911
Catalogue details

Licence: In copyright

Credit: Food and the principles of dietetics / by Robert Hutchison. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    COMPOSITION OF THE DIFFERENT PARTS OF A WHEAT GRAIN.' Water Nitrogenous matter Fat Starch and sugar Cellulose .. Mineral matter .. Bran (13-5 per cent.)* Endosperm (8s per cent.). Germ (I’S per cent.). I2'5 13-0 12-5 i6'4 105 35 7^ 3'5 0-8 I3I 436 74'3 180 07 18 60 07 5 7 Whole Grain (lOO'O per cent.). I4’5 no 1-2 6go 26 17 If the section of wheat be more highly magnified, the structure of its various components can be made out in greater detail. One Fig. 16.—Section through Part of a Wheat Grain (more highly magnified). a, Honeycomb of cdlulose ; b, starch grains ; c, particles of gluten. can then see (Fig. 16) that the endosperm consists of a delicate honeycomb of cellulose, the cavities of which are crammed full of starch grains, the interstices being filled up by smaller particles consisting of a proteid or mixture of proteids called gluten. The ’ The first three analyses are by Professor Church. * The germ contains 6*44 per cent, of nitrogen, of which 0 80 gramme is in the form of amides (Frankfurt, Landwirth. versuchs Stdt., 1896, xlvii. 449). » Most of this is in a soluble form.