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Published 1896
Starch is a white, glistening powder; it is largely distributed throughout the vegetable kingdom, being found most abundantly in cereals and potatoes. Being a force-producer and heat-giver, it forms one of the most important foods. Alone it cannot sustain life, but must be taken in combination with foods which build and repair tissues.
Test for Starch. A weak solution of iodine added to cold cooked starch gives an intense blue color.