Starch statistics for "Morphological identification of selected spices by starches, calciphytoliths, and phytoliths"

Description

In the course of conducting microfossil studies on selected spices, we generated measurement data concerning the starches of the spices. These data are organized by samples, encompassing the observed long-axis dimensions of each starch grain, along with the mean long-axis size for the starches in each sample. These data may serve as a reference for other scholars engaged in starch analysis.

Steps to reproduce

The extraction method for starches was refined from that described by Yang et al. (2010), with the following detailed process: (1) All instruments that come into direct contact with the sample were sterilized by boiling in water for 30 minutes after cleaning, followed by washing with ultrapure water to eliminate potential starch contamination. (2) An appropriate amount of sample was taken into a plastic-sealed bag, which was then placed in a mortar and gently tapped to fragment the sample. (3) The fragmented sample was collected with tweezers and placed into a centrifuge tube. (4) Ultrapure water was added to the sample in the centrifuge tube, and the tube was soaked for 6 hours, during which the sample was gently stirred with a glass rod. (5) A pipette was employed to transfer suspended liquid drops onto a microscope slide. Subsequently, a drop of 50% glycerin was added, and the cover slide was carefully placed over the sample. The setup was then sealed with clear nail polish once it had slightly dried. Conference: Yang, X., Kong, Z., Liu, C., Ge, Q., 2010. Morphological characteristics of starch grains of millets and their wild relatives in North China (in Chinese with English abstract). Quat. Sci. 30, 364–371. https://doi.org/10.3969/j.issn.1001-7410.2010.02.13

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