Learning Objectives

After completing diis laboratory topic, students should be able to:

  1. Name the chemical constituents of starch.
  2. Apply the diagnostic test for the identification of starch and identify' starch grains from a variety of plants.
  3. Recognize the variety of plant organs that have been modified as underground storage organs.
  4. Name the characteristics of the major starchy staples: white potato, sweet potato, cassava, yam, and taro.
  5. Appreciate the potential nutritional and commercial value of crops from odier regions of the world.

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