I did some research for my assignment and found out that starch is used as a sizing agent. Sizing is a partial hydrophobization of paper. But it doesn't seem to make sense to me, since starch is actually a hydrophilic substance due to the hydroxyl groups. However, starch consists of amylose and amylopectin; amylopectin appears…
Regarding homemade butyric acid. I would like to fill the jar with water to the optimum level.
Recently, in biology and chemistry class, we conducted an experiment to detect starch in plants. For this experiment, we covered a portion of a random leaf (in my case, a potato plant) with aluminum foil for about three to four days. It was then briefly boiled in hot water and then decolorized in hot ethanol…
Why do foods turn purple when starch is tested using Lugol's solution?