Publisher's Synopsis
Excerpt from The Fractional Liquefaction of Rice Starch
IN a former paper* it was shown that rice varieties could be roughly distinguished by disintegrating the grains with Alkali. In the present paper a new method is described by means of which rice varieties can be distinguished from one another by differences in the quality of their starches. It is shown that the cooking quality of rice is correlated with starch quality. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
