Potato characteristics

Chemical Designationis - Synonyms Fementation amyl alcohol Fusel oil Isobutylcarbinol Isopentyl alcohol 3-Methyl-l-butanol Potato-spirit oil Chemical Formula (CH3)2CHCH2CH20H. Observable Characteristics - Physical(asshipped) Liquid Color Colorless Odor. Mild odor alcoholic, non-residual. 

The molecular uniformity of constituting components of a nb/lcb glucan fraction of potato starch was investigated with Sepharose CL 2B (Fig. 16.16) as well as with Sephacryl S-1000 (Fig. 16.17). Therefore, each of the subsequently eluted 3-ml fractions was analyzed on their potential to form inclusion complexes with iodine, a sensitive test for the presence of nb/lcb glucans. Results are shown in Fig. 16.17 in terms of branching index, the ratio of extinction of pure iodine solution and of nb/lcb glucan/iodine complex the higher the index, the more pronounced the nb/lcb characteristics. 

The colony characteristics and microscopic morphology used for the identification of dematiaceous fungi are based upon cultures that are approximately 2 weeks old and have been grown at 25 to 30°C on a medium such as potato dextrose agar or cornmeal agar. These media... 

The sorption of water by excipients derived from cellulose and starch has been considered by numerous workers, with at least three thermodynamic states having been identified [82]. Water may be directly and tightly bound at a 1 1 stoichiometry per anhydroglucose unit, unrestricted water having properties almost equivalent to bulk water, or water having properties intermediate between these two extremes. The water sorption characteristics of potato starch and microcrystalline cellulose have been determined, and comparison of these is found in Fig. 11. While starch freely adsorbs water at essentially all relative humidity values, microcrystalline cellulose only does so at elevated humidity values. These trends have been interpreted in terms of the degree of available cellulosic hydroxy groups on the surfaces, and as a function of the amount of amorphous material present [83]. 

On cooking maize starch the viscosity increases when the starch begins to gelatinise. As the temperature rises towards 95°C the viscosity falls. When the paste is cooled the viscosity rapidly increases. The variation of viscosity with temperature is characteristic for each different origin of starch. Potato starch, for example, has a lower gelatinisation temperature than maize starch but has a higher maximum viscosity. When cooled the viscosity of potato starch rises less. Once again amylopectin starches do not show this behaviour as they do not gel. 

The characteristic of beta amylases of reaching a limit in the hydrolysis of starches gives the investigator a simple criterion for ascertaining whether his amylase preparation has been freed from alpha amylase, which usually accompanies beta amylase in nature. If the hydrolysis of Lintner s soluble potato starch at pH 4.5 ceases when approximately 64%... 

Special costs of up to 131/m have been imposed by the J.R. Simplot Company. This additional expense depends on site characteristics and may include supplementary technical assistance, soil enhancements, nutrients, or a carbon source in the form of Simplot potato processing by-product (D11075Y, p. 32). 

Tai, G. C. C., Young, D. A. (1984). Early generation selection for importance agronomic characteristics in a potato breeding population. American Potato Journal, 61, 419 34. 

Werner, J. E., Peloquin, S. J. (1991c). Yield and tuber characteristics of 4x progeny from 2x x 2x crosses. Potato Research, 34, 261-267. 

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