Puffed Rice Grain, SEM
Numéro d’image : 12644847
| A cross section of a puffed rice grain reveals the internal structure of air cells which originated during the puffing process. Moisture in the grain was converted into steam by rapid heating and the increase in pressure popped the grain, markedly increasing its volume and forming a solid starch foam consisting of minute air cells in the place of the starch granules which are now in the form of minute flakes and air cell walls. Fragmentation of the rice seed coat (brown) is also apparent. Enhanced SEM. Image width: 6.15 mm. Magnification: 16.3x if the image is printed 10 cm wide. | |
| Licence : | Droits gérés |
| Crédit: | Science Photo Library / SciMAT |
| Taille de l’image : | 3232 px × 2420 px |
| Model Release : | Non requis |
| Property Release : | Non requis |
| Restrictions : | - |
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