OCR Text |
Show u'.es ure seen which vary more . lens in shape, size, rings, etc. in it' coe of potato sUrch, for cxatnrj, t tho grains are large, with sokv , outlines, while rice starch has Bit. grains with angular outlines pc.' to starch adulterated with corneu, i ctn be easily detected, as the gnr ' In tho caso of spices, most of of the latter havo an angular for? substances . used for adulterate have a structure very different fro- ino genuine articled." Also, dlstint. lona are pointed out In other articled of food, commonly adulterated. THE MICROSCOPE IN THE KITCHEN. Tho microscope as a necessary kttchen utensil for all large establishments estab-lishments Is urged in an illustrate'! ortlclo In the August popular Mechanics. Me-chanics. It U stated that the Udo of such an instrument In detecting adulteration adul-teration in various common food products pro-ducts requires aorae amount of knowledge, know-ledge, but this Is readily galnej with u litlle experience. The characteristics character-istics of the different starch producta for Instance, under a microscope with a magnifying power ranghj,T from CO to -100 diameters are easily learned. learn-ed. "To the naked eye all these starches starch-es appear as a gne white powder"' says the bureau of chemistry, "hut under the microscope, grains of gran-, |