The integral heats of dehydration of samples of wheat starch of varying moisture content have been determined by simultaneous differential thermal analysis (D. T. A.) and thermogravimetric analysis (T. G. A.). The heats are independent of moisture content up to about 1.5 water molecules per anhydroglucose unit. The value of the heat change is consistent with the rupture of two hydrogen bonds for the removal of each water molecule and it is suggested that each water molecule is hydrogen bonded between adjacent starch chains, or between two sites on the same coiled chain. A few results obtained with potato starch suggest a similar pattern of behaviour.
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Collison et al. (1971) studied this question.
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