Starch is sometimes used alone hut very often it is used by annexing a11 sorts of seasonings and othrs.
On the influence of the annexes a lot of reports have already heen made from the aspect of rheology. This experiment is a morphological ohservation of the variations of heated starch granules hy annexing the seasonings generally used in cooking.
All the starch granules used for the observation were derived from potatoes (solanum tuberosum)，sweet potatoes (ipomoea batatas) and corn (zea mays) on the market by triturating them according to the estahlished method，passing them through a 120-mesh metal sieve，removing grease and protein from them，suspending them in the water，centrifugalizing them (3，000 r.p.m. 5 min) and drying the precipitates. Wheat (Triticum aeslivum) starch was derived by washing with water some dozen times and drying starch which was made from wheat flour on the market by separating it in the water into gluten and starch.
To these starch granules I added NaCl solution，saccharose solution and acetic acid solution with a11 sorts of thickness， and heated them at 100 degrees for a limited hour. Then I dyed them with iodin potassium iodide solution，embedded them with glycerin，and observed them through the optical microscope. I could find the variations of the internal structure of heated starch through the phase contrast microscope. Because the stratiform structure disappeared. Further I should like to add that I used heated starch granules without the annexes for the sake of contrast.
In the case of heated starch granules with NaCl solution more amylose gushed out and the expansion of the starch granules was smaller than in the case of heated starch granules without the annexes.
Saccharose solution added to the starch granules controled their expansion，and as I increased its quantity these was every indication that it controled their expansion more effectively. When I added acetic acid solution to them， more amylose gushed out than in any other case，and the acid promoted the hydrolysis and broke them down.
We can reason that all of these phenomena will endorse the variations of viscosity and
elasticity.