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SS3: CHEMISTRY - 2ND TERM

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  1. Quality of Petrol (Octane Number)| Week 1
    1 Topic
    |
    1 Quiz
  2. Natural Gas | Week 2
    3 Topics
    |
    1 Quiz
  3. Introduction to Metals | Week 3
    3 Topics
    |
    1 Quiz
  4. The Alkali Metals | Week 4
    4 Topics
    |
    1 Quiz
  5. Alkaline Earth Metals | Week 5
    4 Topics
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    1 Quiz
  6. Aluminium & Tin | Week 6
    3 Topics
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    1 Quiz
  7. Transition Metals of the First Series | Week 7
    4 Topics
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    1 Quiz
  8. Ethical, Legal & Social Issues | Week 8
    3 Topics
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    1 Quiz
  9. Fats & Oils - Soaps & Detergents | Week 9
    4 Topics
  10. Giant Molecules | Week 10
    6 Topics



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Starch is a polysaccharide. It is occurs widely in all plants. The main sources are wheat, maize, rice, potatoes, barley and sorghum. Starch is a white amorphous powder, insoluble in cold water. On hydrolysis with dilute acids or enzyme, starch breaks down into molecules of variable complexity and finally D-Glucose. Starch does not reduce Fehling’s solution or Tollen’s reagent. Its solution in water gives a blue colour with iodine solution. The blue colour disappears on heating and reappears on cooling. 

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