Fig. 207. A thin section of a ripe grain of rye. a, seed-coat; b, inner seed-coat; c, layer of gluten cells; d, cells of the albumen filled with starch grains.
Fig. 208. A single cell of the albumen more highly magnified, and showing the starch grains with which it is filled.
Fig. 209. Grains of rye starch very highly magnified (according to Corda).
Fig. 207-209. Microscopic appearance of a healthy grain of Rye