A Scanning Electron-Microscope Study of Starches

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Abstract
A scanning electron microscope was used to study the shape and surface details of six cereal starches—five corn varieties, oat, barley, rice, sorghum varieties, and wheat. Considerable information concerning the internal and surface detail seen in the ordinary light microscope can be obtained from comparisons. The extent of surface damage, starch shapes, and some information concerning the internal structure of some of the starches is shown directly with the scanning electron microscope. From such a study, some speculation concerning the internal architecture and development of granules is made.

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