Aperture (botany) pollen grain. Aperture (botany) Apertures are areas on the walls of a pollen grain, where the wall is thinner and/or softer. For germination it is necessary that the pollen tube can reach out from the inside of the pollen grain and transport the sperm to the egg deep down in the pistil. The apertures are the places where the pollen tube is able to break through the (elsewhere very tough) pollen wall. The number and configuration of apertures are often very exactly characteristic of different groups of plants. The biggest class of plant species, the Eudicots, usually have three apertures
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