[Figs. 27, 28, and 29], is very similar to corn starch, and is easily confused with it, being about the same size. It is, however, distinguished from it by its polygonal form and its well-defined angles. The hilum is more prominent and more often stellate, or linear, and several grains are at times united.
Fig. 22. PURE CINNAMON
Fig. 23 Cinnamon
Fig. 25. MAIZE STARCH
Fig. 26 Corn
Fig. 41. PURE CASSIA
Fig. 30. WHEAT STARCH
Fig. 31 Wheat
Fig. 32. BARLEY STARCH
Fig. 33 Barley
WHEAT STARCH
[Figs. 30 and 31] are quite variable in size, varying from .05 to .012 millimeter in diameter, and this starch belongs to the same class as barley and rye; the hilum is invisible and the rings are not prominent; the granules are circular disks in form, and there are now and then contorted depressions, resembling those in the pea starch; it is the least regular of the three starches and does not polarize actively.
BARLEY STARCH
[Figs. 32 and 33] are quite similar to that of wheat, but barley starch does not vary so much in size, averaging .05 millimeter. It has rings more distinct and very small granules adhering to the largest in bud-like forms.