Starches.
When perfectly cold, the “stiffness” of the pastes should be compared. This may be done by noting the relative resistance to weights placed upon their surface. Information on this subject is contained in a paper by W. Thomson in the ‘Journ. Soc. Chem. Ind.,’ March 1886.
The identification of starches by means of their microscopical appearances is tolerably simple, as each particular kind possesses characteristic differences.