Starch (C6H10O5)

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

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.

Starch is insoluble in cold water, almost soluble in boiling water. Cold water separates starch-grains, boiling water causes them to swell and burst, thus forming a paste.