Amylum Starch

STARCH, or Amylum.—Starch is present in quantity in most vegetable foodstuffs, in eereals, and their products such as bread. It has not been found in the animal and it is probably restricted to organisms endowed with the power of photo-synthesis of carbohydrates. It is eharacterised by giving a deep blue colour with dilute iodine. 

Diastase (or amylase) liver, etc., malt starch (amylum) maltose and dextrin 6-0 (liver) 5-2 (malt)... 

Kraft-mehl, n. starch, amylum. -messer, m. dynamometer, -mittel, n. forceful means powerful remedy tonic, -packpapier, n. kraft (wrapping) paper, -papier, n. kraft paper, kraft. -papierstoff, m. kraft pulp, -quelle, /. source of power, -rad, n. motorcycle. -rdhre, /. (Physics) tube of force, -sammler, m. accumulator, -sitz, m. (Mach.) forced fit. -speicher, m. accumulator, -spi-ritus, m. motor spirit, -stoff, m. power fuel, motor fuel (Paper) kraft pulp, -stoffge-misch, n. fuel mixture, -stoffverbrauch, m. fuel consumption, -stoffwirtschaft, /. fuel economy, -strom, m. (Elec.) power current, -iibertragung, /. power transmission, -ver-brauch, m. power consumption, -verkehr, m. motor traffic. 

Amylum lodisatum BPC Iodized starch It is administered internally in syphilis and other cachexias, and may be given in milk, water, gruel or arrowroot. Externally, it is used as a dry dressing, being a good substitute for iodoform. 

Starch (Greek, amylon, Latin, amylum), is said by Dios-corides and Pliny to be made from wheat, the best coming from Egypt and Crete. It was prepared by soaking the grain in water about five times until thoroughly softened, the water finally drawn off and the wheat trodden out. The starch thus separated is washed, sieved and dried in the sun on new bricks. It must be dried quickly as when wet it soon sours. 

BP Pregelatinised starch PhEur Amylum pregelificatum USPNF Pregelatinized starch... 

Today, more than 2300 different enzymes are catalogued by the Enzyme Commission of the International Union of Biochemistry (TUB). The enzyme nomenclature proposed by the lUB uses the name of the substrate (the material that is affected by the enzyme) followed by the suffix ase . For example, the enzymes affecting amylum (Latin for starch ) are called amylases. Enzymes affecting lipids, cellulose and proteins are named lipases, cellulases and proteases, respectively. However, many enzymes are still named by their original names. Diastase, trypsin, papain, lactase, etc. are examples of old names which were used before the official TUB names were proposed. Names of proteases originally had the suffix in and are still in use in the traditional industries such as breweries and bread bakeries. 

Starch,—The earliest preparation of starch was no doubt made from wheat, and was called amylum by the Greeks, since it was not obtained by grinding in a mill as flour is. Dioscorides states that the best kind of starch flour is obtained from Cretan or ICgyptian wheat. The grain was steeped hi water to soften it, and then kneaded and washed with water. The husks were next sieved out, aud the deposited starch dried ou bricks in the sun, since if left moist it soon became sour. Pliny (lib. xviii. c. 7) gives a. similar account, and states that starch was discovered at Chios. 

Gluten and wheat starch samples were commercial products donated by Amylum Ltd, Belgium. 

Starch—Amylum U. S,)—the most important member of the group, exists in the roots, stems, and seeds of all plants. It ia prepared from ri, wheat, potatoes, maniot, beans, sago, arrow-root, etc. The oom-minuted vegetable tissue is steeped for a considerable time in BLO ren-... 

Starch—Amylum (TJ. S.)—the most important member of the group, exists in the roots, stems, and seeds of all plants. It is... 

A dilute solution of I produces a more or less intense blue-violet color with starch, either dry, hydrated, or in solution, the color disappearing on the application of heat, and returning on cooling. If to a solution of starch, blued by I, a solution of a neutral salt be added, there separates a blue, flocculent deposit of the so-called iodid of starch. lodin renders starch soluble in water, and a soluble iodized starch, Amylum iodatum (TT. S.), is obtained by triturating together 19 pts. starch, 2 pts. water, and 1 pt. iodin, and drying below 40° (104° P.),... 

Coacervates of all kinds of types, provided the colloid belongs to the hydrophilic type, wet a glass surface and spread over it when they settle on it from the equilibrium liquid. We have already mentioned (p. 339, note 3) that covering the glass surface with a dried layer of amylum solubile prevents this spread as a result of which such starched microscope slides form an indispensible aid in the microscopic study of the colloid morphology of these coacervates. 

Carbon and carmine particles are also taken up (Fig. 2 b) but amylum grains merely attach themselves to the outside of the coacervate drops. This is in agreement with the difficult wettability of a starched microscope slide by coacervate drops. 

Synonyms Amylodextrin, amylogen, amylum, corn starch (potato starch is soluble starch)... 

Starch (Amylum) and cellulose are polysaccharides. Starch consists of amylose, chains of glucose units -1,4-a-glucosidic coimected, long unbranched chains with a Fig. 23.2 The formula of cellulose, powdered... 

Dextrin Starch products Acid value >10 Moisture eontent <25 % Oxidation products of amylum 0.5-3 % water solution boiled, NaOH, soda... 

Amyl derives from the Latin word for starch, amylum. The first amyl alcohol was isolated from the fermentation of potatoes. 

Amylase, or diastase, denotes a family of enzymes characterised by their power of depolymerising starch (amylum) and glycogen, with the production of a series of intermediate dextrins, leading eventually to maltose. 

Solani amylum - potato starch Maidis amylum - maize starch Tritici amylum - wheat starch... 

It is prepared by treating starch with 7.5% aqueous hydrochloric acid or 15% sulfuric acid over several days at r.t. The acid-free washed and dried product dissolves easily in boiling water to give a perfectly clear, stable fluid at a concentation of 2%. It is termed soluble starch or amylum solubile . 

Amphoteric Surfactants tensioactifs amphot res Amylases amylases Amyloiysis amylolyse Amylomaize Starches amidon amylosique du mat s, amyloamidon du mtds Amylopectin amylopectine Amylose amylose Amylum amylum, f cule Anhydro Glucose Unit unit6 d anhydro-glucose (UAG)... 

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