. The chemistry of agriculture, for students and farmers. Agricultural chemistry. 66 PLANT COMPOUNDS rotatory, and will not reduce Fehling's solution. Its most characteristic reaction is to turn blue in the cold with a solution of iodine (in alcohol or potassium iodide). The compound formed is supposed to be (C24H4o02oI), which breaks up on heating, but which reforms again when the solution is cooled Fig. 19.—Rice starch. Figs. 15 to 19.—Starch grains. Bureau of Chemistry, United States Department of Agriculture. Under the action of enzymes, diastase for example, starch hydrolyzes t
. The chemistry of agriculture, for students and farmers. Agricultural chemistry. 66 PLANT COMPOUNDS rotatory, and will not reduce Fehling's solution. Its most characteristic reaction is to turn blue in the cold with a solution of iodine (in alcohol or potassium iodide). The compound formed is supposed to be (C24H4o02oI), which breaks up on heating, but which reforms again when the solution is cooled Fig. 19.—Rice starch. Figs. 15 to 19.—Starch grains. Bureau of Chemistry, United States Department of Agriculture. Under the action of enzymes, diastase for example, starch hydrolyzes to maltose (Section 55), thus: 2(C6Hio05)n + nH20 = nCi2H220u. In so doing, however, it passes through a series of hydro- lytic compounds, named successively: Amylodextrin, colored blue by iodine; erythrodextrin, colored red by iodine; achro- odextrin, not colored by iodine; maltodextrin, not colored by iodine; maltose, not colored by iodine. These various dextrins differ from starch in containing a smaller number of CeHioOji groups in their molecules. They are Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Stoddart, Charles William, 1877-. Philadelphia, New York, Lea & Febiger
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