A ferment principle in saliva, having power to convert starch into sugar.

The finest wheat flour contains more starch than the coarser; the bran of wheat is proportionably richer in gluten.

By sprouting the grain, which changes its starch to sugar, and then dissolving out the sugar with water, a sweet liquid is obtained which is fermented with yeast, one kind of alcoholic ferment.

" You see, he had not entirely washed out of himself the ceremonious starch of Hapsburg.

We had given the Spanish no peace, and had taken all the starch out of them.

The biscuit powder is used in the same manner as the farinaceous food, and both prepared much after the fashion of making starch.

"I don't mean that he boltedhe'd got enough starch left in him not to do thatbut he didn't trespass on our hospitality a moment longer than was necessary.

His collar lost its starch a thing to be grateful forand for the greater part of the day he wore his tie under the left ear.

Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them.

Braid a slightly heaping tablespoonful of cornstarch with as little water as possible, and pour over it, stirring constantly, one half pint of boiling water, to thicken the starch.

Chemical investigation showed that the Aspergillus mycelium transforms the starch into glucose, and thus plays the part of a diastase.

It helps digest fatty matters by its emulsive powers; it has been more recently supposed to form a sort of peptone with nitrogenized articles also; but, what is more to our purpose, it turns starch into sugar even more quickly than the saliva itself.

The first step in the conversion of flour into bread is to incorporate with it a given amount of fluid, by which each atom of flour is surrounded with a thin film of moisture, in order to hydrate the starch, to dissolve the sugar and albumen, and to develop the adhesiveness of the gluten, thus binding the whole into one coherent mass termed dough, a word from a verb meaning to wet or moisten.

[Illustration: Bread Pan] PROPER TEMPERATURE OF THE OVEN.The objects to be attained in the baking of bread are to break up the starch and gluten cells of the Sour so as to make them easily digestible, to destroy the yeast plant, and render permanent the cells formed by the action of the carbonic acid gas.

"The widow who takes in washing," says Graham Wallas, in his deep and searching analysis of our contemporary life, "fails or succeeds according to her skill in choosing starch or soda or a wringing machine under the influence of half a dozen competing world-schemes of advertisement....

Their habit-shirts, chitterlings, and cravats, though trimmed with Trawlee lace, seemed by their colour to evince that yellow starch, put out of fashion by the ruff of the murderous Mrs. Turner in England, was still to be had in Ireland.

The carbonic acid dissolved in the surrounding water is absorbed, the carbon unites with the elements of water in the cells of the leaves, forming starch, etc., and most of the oxygen is set free, making the stream of bubbles.

These foods supply a certain quantity of albumen and fat, but their chief use is to furnish starches, sugars, acids, and salts.

Beat the eggs to a strong froth, and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch, also finely powdered.

The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.