Pollen grains often have air bladders, or vesicles, called sacci. The sacci are not actually balloons, but are sponge-like, and increase the buoyancy of the pollen grain and help keep it aloft in the wind, as most gymnosperms are anemophilous. Pollen can be monosaccate, (containing one saccus) or bisaccate (containing two sacci). Modern pine, spruce, and yellowwood trees all produce saccate pollen. The transfer of pollen grains to the female reproductive structure (pistil in angiosperms) is called pollination. This transfer can be mediated by the wind, in which case the plant is described as anemophilous (literally wind-loving). Anemophilous plants typically produce
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