In a previous contribution a hypothesis has been proposed to explain the substantial rise of the gelatinization temperature resulting from the addition of sodiumhydroxide to a salty starch suspension. Other phenomena arising from the interactions between starch and electrolytes as reversible swelling of starch, stable starch suspensions in concentrated solutions of electrolytes, influence of acids and changes in heats of adsorption and desorption can be explained by the same hypothesis. This contribution is devoted to explain these phenomena.
No takes yet. Share an insight, caveat, or question.
B. J. Oosten (1983) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: