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Separation of the Amyloses in Some Common Starches
Paperback
Technology & EngineeringChemistry
ISBN13: 9781025974927
Publisher: Tradd Street Press
Published: Feb 14 2026
Pages: 26
Weight: 0.11
Height: 0.05 Width: 6.14 Depth: 9.21
Language: English
Separation of the Amyloses in Some Common Starches is a detailed scientific exploration into the biochemical composition of starch, a fundamental carbohydrate. Authored by Harold A. Iddles, this work addresses the complex challenge of isolating and analyzing the various components of starch-specifically amylose and amylopectin-found in common plant sources. At the time of its research, the understanding of polysaccharide structures was a burgeoning field, and this study provides critical experimental data on the chemical properties and separation techniques necessary for such investigation.
The text focuses on the methodology and results of laboratory experiments designed to distinguish between the fractions of starch. It examines the behavior of starches derived from different botanical origins, offering insights into their molecular differences. By documenting the precision of these chemical processes, the work contributes significantly to the fields of organic chemistry and biochemistry. This treatise remains a valuable historical resource for researchers, food scientists, and chemists interested in the evolution of carbohydrate research and the fundamental methods used to decode the building blocks of plant-based nutrition.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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