Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . ylopsin), with the formation of solublestarch, erythro-dextrin, achroo-dextrins and maltose (see Salivary Diges-tion, page 56). Maltose is the principal end-product of this enzymeaction. Upon boiling a starch solution with a dilute mineral acid aseries of similar bodies is formed, but under these conditions glucoseis the principal end-product. Soluble starch may be prepared by the action of dilute hydro-chloric acid on ordinary starch for several we
Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . ylopsin), with the formation of solublestarch, erythro-dextrin, achroo-dextrins and maltose (see Salivary Diges-tion, page 56). Maltose is the principal end-product of this enzymeaction. Upon boiling a starch solution with a dilute mineral acid aseries of similar bodies is formed, but under these conditions glucoseis the principal end-product. Soluble starch may be prepared by the action of dilute hydro-chloric acid on ordinary starch for several weeks, or at higher tem-peratures for a shorter period. By precipitation with alcohol this maybe obtained in a dry form readily soluble in cold water.^ Experiments on Starch I. Preparation of Potato Starch.—^Pare a raw potato, comminute it upon a finegrater, mix with water, and whip up the pulped material vigorously beforestraining it through cheese cloth or gauze to remove the coarse particles. The ^ Fernbach: Proceedings St/i Int. Cong. Appl. Chcin., 13, 131, : Jour. Ind. and Eng. Chem., 6, 649, 1914. 44 PHYSIOLOGICAL CHEMISTRY. Fig. 9.—Potato. Fig. 10.—Bean. Fig. ii.—Arrowroot.
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