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Cornstairch bein mixed wi watter
ChemSpider  N
ECHA InfoCard 100.029.696
RTECS nummer GM5090000
Molar mass variable
Appearance white pouder
Density 1.5 g/cm3
Meltin pynt decomp.
insoluble (see starch gelatinization)
Safety data sheet ICSC 1553
Except whaur itherwise notit, data are gien for materials in thair staundart state (at 25 °C [77 °F], 100 kPa).
N verify (whit is YesYN ?)
Infobox references

Stairch or amylum is a carbohydrate consistin o a lairge nummer o glucose units jyned bi glycosidic bonds. This polysaccharide is produced bi maist green plants as energy storage. It is the maist common carbohydrate in human diets an is conteened in lairge amoonts in staple fuids lik tatties, wheat, maize (corn), rice, an cassava.

Pure stairch is a white, tasteless an odourless pouder that is insoluble in cauld watter or alcohol. It conseests o twa types o molecules: the linear an helical amylose an the branched amylopectin. Dependin on the plant, stairch generally conteens 20 tae 25% amylose an 75 tae 80% amylopectin bi wecht.[1] Glycogen, the glucose store o ainimals, is a mair heichly brainched version o amylopectin.

In industrie, stairch is convertit intae succars, for ensaumple bi mautin, an fermentit tae produce ethanol in the manufactur o beer, whisky an biofuel. It is processed tae produce mony o the succars used in processed fuids. Mixin maist stairches in wairm watter produces a paste, sic as wheatpaste, that can be uised as a thickenin, stiffenin or gluin agent. The biggest industrial non-fuid uise o stairch is as an adhesive in the papermakkin process. Staorch can be applee'd tae pairts o some garments afore airning, tae stiffen them.

References[eedit | eedit soorce]

  1. Brown, W. H.; Poon, T. (2005). Introduction to organic chemistry (3rd ed.). Wiley. ISBN 0-471-44451-0. [page needit]