Names and definitions in the field of starch analyses by gelatinization temperature are very confusing. A new name is introduced as an attempt to overcome this. It is shown that the Brabender Amylograph cannot reveal the initial gelatinization temperature of corn starch suspensions. However, the apparatus is very suitable to determine the effects of electrolytes on the gelatinization temperature of starch suspensions with compositions as encountered in making starch derivatives. The measured data can be fitted to mathematical equations.
No takes yet. Share an insight, caveat, or question.
B. J. Oosten (1980) studied this question.
Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context: