The starch granule size and distribution has been determined on 29 different samples of barley. There is a wide range in the ratio of small to large granules which varies from a minimum of 5.5:1 to a maximum of 37:1. Small granules were separated from large granules in four varieties and the average weight of the granules determined. From these values the actual percentage of small granules in the original barley starch was determined. Small granule starch may account for from 6.2–30.6% of total starch weight in the varieties examined.

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The structure of the starch chunks from „Amaranthus retroflexus”︁ have been examined by light and electron microscopy. It has been established that these chunks exist as such in the seed and that they are not artifacts of the method of preparation. Treatment with crystalline a‐amylase suggests that the chunks are made up of small granules cemented together with amorphous starch. Electron micrographs suggest that the chunks result from the filling of an endosperm cell with starch.

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