Starch and its derivatives : Starch is a white amorphous substance with no taste or smell. When heated to a temperature between 200-250^oC it changes into dextrin. At greater temperature charring happens. When boiled and dilute acid, starch ultimately yields glucose.

         Both n and n₁ are unknown, but n is believed to be greater than n₁.

         When reacted with enzyme, diastase, it gives maltose.

         Starch solution gives a blue colour with a drop of iodine which disappears on heating to 75-80^oC and reforms on cooling. The main chemical nature of starch varies from source to source. Even the starch collected from similar source has of two fractions

         (i) amylose and

         (ii) amylopectin.

         Amylose is a linear polymer while amylopectin is a highly branched polymer. Both are composed of a-D-glucose units linked by glycosidic linkages. The quantity of D-glucose units in amylose range from 60 - 300. It is soluble in Amylopectin, hot water has of D-glucose units from 300 - 600. It is not soluble in water.

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