Difference between revisions of "Amylose"
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* G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 | * G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 | ||
Revision as of 13:33, 29 April 2016
Description
The soluble portion of Starch that is contained in the inside of the starch granule. Amylose is composed of straight chain polymer of glucose units. It forms a gel with water and has strong adhesive properties. Amylose turns blue with Iodine.
Synonyms and Related Terms
Amylose (Deut.); amylosa (Esp.); amylose (Fr., Ned.); amyloza (Pol.)
Other Properties
Soluble in water.
Sources Checked for Data in Record
- G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971
- Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
- Book and Paper Group, Paper Conservation Catalog, AIC, 1984, 1989
- Wikipedia, the free encyclopedia, at http://www.wikipedia.com Comment: http://en.wikipedia.org/wiki/Amylose (Accessed Mar. 20, 2006) -for non-English terms
- Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997
- The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998