Pollen are the tectum and the foot layer, which is just above the intine. The tectum and foot layer are separated by a region called the columella, which is composed of strengthening rods. The outer wall is constructed with a resistant biopolymer called sporopollenin. Pollen apertures are regions of the pollen wall that may involve exine thinning or a significant reduction in exine thickness. They allow shrinking and swelling of the grain caused by changes in moisture content. Elongated apertures or furrows in the pollen grain are called colpi (singular: colpus) or sulci (singular: sulcus). Apertures that are more circular are
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