Starch
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High Quality Content by WIKIPEDIA articles! Starch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. Starch is produced by all green plants as an energy store. It is the most important carbohydrate in the human diet and is contained in such staple foods as potatoes, wheat, maize, rice, and cassava. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130497668
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Genre Chemie
- EAN 9786130497668
- Format Fachbuch
- Titel Starch
- Herausgeber Betascript Publishing
- Anzahl Seiten 88
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