Pollen called pores. Colpi, sulci and pores are major features in the identification of classes of pollen. Pollen may be referred to as inaperturate (apertures absent) or aperturate (apertures present). The aperture may have a lid (operculum), hence is described as operculate. However the term inaperturate covers a wide range of morphological types, such as functionally inaperturate (cryptoaperturate) and omniaperturate. Inaperaturate pollen grains often have thin walls, which facilitates pollen tube germination at any position. Terms such as uniaperturate and triaperturate refer to the number of apertures present (one and three respectively). The orientation of furrows (relative to the original tetrad
Resistant starch manufactured foods. Starches with high amylose content generally have increased resistant starch. Resistant starch (RS) is any starch or starch digestion products that are not digested and absorbed in the stomach or small intestine and pass on to the large intestine. RS has been categorized into four types: Processing may affect the natural resistant starch content of foods. In general, processes that break down structural barriers to digestion reduce resistant starch content, with greater reductions resulting from processing. Whole grain wheat may contain as high as 14% resistant starch, while milled wheat flour may contain only 2%. Resistant starch content