Abstract
Despite the fact that the mealiness is one of the most important character of the cooked potato, its nature has not been made the subject of much inquiry. The opinion is current that the cells have been burst by the swelling of the starch grains during the process of cooking. Observations by the writer indicated the even in mealy potatoes, cooking is not characterized by the swelling of the cell walls. It may be pointed out that in mealy potatoes the cells separate more thoroughly than in nonmealy potatoes.
