Pollen of microspores) classifies the pollen as sulcate or colpate. Sulcate pollen has a furrow across the middle of what was the outer face when the pollen grain was in its tetrad. If the pollen has only a single sulcus, it is described as monosulcate, has two sulci, as bisulcate, or more, as polysulcate. Colpate pollen has furrows other than across the middle of the outer faces. Eudicots have pollen with three colpi (tricolpate) or with shapes that are evolutionarily derived from tricolpate pollen. The evolutionary trend in plants has been from monosulcate to polycolpate or polyporate pollen. Additionally, gymnosperm pollen
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