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Starch is a polymer of glucose, which is the most common form of carbohydrates in cells. [1] starch in the food and beverage industry also called cornstarch, formula is (C6H10O5) n, the two stage is to hydrolyze sugar maltose, the chemical formula is C12H22O11, completely hydrolyzed monosaccharides (glucose), chemical formula is C6H12O6. Starch has two kinds of amylose and starch. The former is a spiral structure without branches; the latter by 24~30 glucose residues by -1,4- alpha glycosidic bond and branched at the end to end, in the alpha -1,6- glycosidic bond. Amylose in the case of iodine was blue, branched chain starch in the case of iodine was purple red. This is not a chemical reaction of starch and iodine (reaction), interaction (interaction), but the central hole can spiral starch containing iodine, by Fan Dehua, the two formed a blue black complex. The experiments proved that the iodine molecule alone could not make the starch blue, which actually made the starch blue. Starch is stored in plant nutrients, stored in seeds and tubers, all kinds of plants in the starch content is higher. Starch can be regarded as polymers of glucose. In addition to edible starch, industrial used for the preparation of CDs, maltose, glucose, alcohol, etc., are also used to modulate the printing paste, textile sizing, paper, adhesive, drug tablets, etc.. It can be extracted from corn, sweet potato, wild acorns and kudzu root starch containing material.
