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Starch
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Geliefert zwischen Mi., 11.02.2026 und Do., 12.02.2026
Details
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 rice, wheat, maize, potatoes 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. Glycogen, the glucose store of animals, is a more branched version of amylopectin. Starch can be used as a thickening, stiffening or gluing agent when dissolved in warm water, giving wheatpaste.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130361433
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Sprache Englisch
- Genre Chemie
- Größe H6mm x B220mm x T150mm
- Jahr 2010
- EAN 9786130361433
- Format Fachbuch
- ISBN 978-613-0-36143-3
- Titel Starch
- Untertitel Polysaccharide, Carbohydrate, Modified Starch, Starch Gelatinization, Phosphate, Glycerol, Phosphated Distarch Phosphate, Acetylation
- Gewicht 160g
- Herausgeber Betascript Publishers
- Anzahl Seiten 108
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