Fig. 15. BEANS
Fig. 16. Beans
Fig. 17. PEAS
Fig. 18. Peas.
Fig. 46. CINNAMON ADULTERATED
Fig. 21. Pepper
Fig. 27. RICE STARCH
Fig. 28. RICE STARCH
Fig. 29. Rice
Fig 42. P. D. PEPPER
Fig. 43. PEPPER ADULTERATED
LEGUMINOUS STARCHES
Such as those of beans and peas ([Figs. 15, 16, 17, and 18]), produce but a slight effect under polarized light; the rings are scarcely visible, and the hilum is stellate or much cracked along a median line. This characteristic is more marked in the bean than in the pea. In the latter it resembles fresh dough kneaded again into the center as in making rolls, and in the former the shape assumed by the same after baking. In both it varies in size from .025 to .10 millimeter in length.
NUTMEG STARCH
[Fig. 19] has rings scarcely visible and not iridescent with polarized light. It is smaller in size than the preceding, which it resembles, being at times as long as .05 millimeter down to smaller than .005 millimeter, and of extremely irregular form, having angular depressions and angular outlines. It is distinguished by a budded appearance caused by the adherence of small granules to the larger.