. Elements of modern chemistry . en, and separateinto thin layers, as shown in Fig. 128. STARCH. 635 Chemical Properties.—Starch is insoluble in water, alcohol,and ether. Contact with water heated to 60 or 70° causes itto swell up considerably, without dissolving. A semi-trans-parent, gelatinous mass results, which is known as starch starch is boiled with a large quantity of water and thewhole is thrown on a filter, the liquid which passes is slightlyturbid, and constitutes what is known as solution of contains in suspension flakes of amylaceous matter smallenough to pass
. Elements of modern chemistry . en, and separateinto thin layers, as shown in Fig. 128. STARCH. 635 Chemical Properties.—Starch is insoluble in water, alcohol,and ether. Contact with water heated to 60 or 70° causes itto swell up considerably, without dissolving. A semi-trans-parent, gelatinous mass results, which is known as starch starch is boiled with a large quantity of water and thewhole is thrown on a filter, the liquid which passes is slightlyturbid, and constitutes what is known as solution of contains in suspension flakes of amylaceous matter smallenough to pass through the filter. It also contains a smallquantity of soluble starch (see farther on). If a few drops of iodine be added to solution of starch, adeep-blue color is at once produced. This blue color disappearswhen the liquid is heated to 90°, and reappears on cooling. Ifa few drops of a neutral solution of calcium chloride be addedto the liquid, dark-blue flakes are precipitated, constitutingwhat is called iodide of
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Keywords: ., bookcentury1800, bookdecade18, booksubjectchemistry, bookyear1887
