A study of soybean varieties with reference to their use as food / by Sybil Woodruff and Helen Klaas.

Abstract

Bulletin 443 ACKNOWLEDGMENT FOR the successful prosecution of a study such as is reported in this bulletin, the close and sympathetic cooperation of several agencies is obviously required.

A Comparative Study of the Chemical Composition of Five Varieties of Soybeans

“…The investigation is being extended to a study of relations between quality- Woodruff and Klaas (1938) and Munger (1937)-and the composition of varieties edible in the green stage with particular reference to changes in composition at different periods of development. It is, of course, recognized by Munger (1937) that other factors besides carbohydrates are responsible for the taste and texture of soybeans.…”

“…Out of a large. nuniber of varieties that have hecrr tested by Woodruff and Klaas (1938) for palatability, taatr and texture only a few have been found satisfactory. Even with these few acceptable food varietks, certain differences i n tast,e and texture are noticeable.…”

Microscopy of Starch by the Spiere Lens

“…Marked reorientation, produced by the forces of freezing the completely hydrated gel, are seen in Figures 6 and 7. The strands of reticulated material (anisotropic when viewed between crossed Nicols) were shown in other reports published by the author (8,9). They appear in these Spierer pictures with even greater distinctness, however.…”

“…In all this work the same field could be located after an interchange of objectives. The author previously showed the reticulated strands of frozen gels with crossed Nicols, and while less detail was visible than with the Spierer system, much the same effect was evident (8,9).…”

“…With the Spierer lens, however, a different effect is possible. Seifriz (8,8,4,5) has given complete details concerning the construction and use of the Spierer system. It operates as a dark field owing to the fact that a mirror built into the front lens of this special objective covers part of the field and at the same time reflects back onto the surface of the specimen the light which enters vertically from below.…”