Starch Assignment (2)

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School

Wayne State University *

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Course

2220

Subject

Chemistry

Date

Apr 3, 2024

Type

docx

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2

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Name: Valeria Diaz Lab Report: Starch I nstructions Step 1: After reading the lab manual and powerpoint, and watching the video provided on Canvas, complete the following table. (5 points) Step 2: Answer the study questions. Please answer questions thoroughly. (5 points) After completing the lab based on the lab manual instructions and watching the lab video provided on canvas, answer the following questions. After performing Agitation and temperature effect on the smoothness of the paste (Part 1) of the procedures: 1. describe the consistency of the sol from the procedure A-C based on the experiment. 2. Describe only the appearance of each corn starch pastes after performing part 2 of the procedures and after watching the video titled “Starch Video” under modules. This is a YouTube video. Starch Appearance Potato Starch a thickened gel Waxy Rice Starch liquid, cloudy Rice Starch liquid cloudy Corn Starch 16g thickened liquid Corn Starch 8g semi-thick liquid Tapioca Starch clear, semi-jelly 3. Use part 3 of the procedures to perform a cold line spread and provide the average of each sample given in the video. Starch Cold Line Spread L M N O P
Study Questions: 1. Why do some experiments form lumps in the starch paste during the process (refer to results from part 1 of the procedures in the lab manual)? Starch clumps tend to clump together due it being hydrophobic 2. Describe how the amylose content affects the properties of starch paste (refer to the lab manual). It can affect the texture of the paste 3. Provide examples of starch that are suitable for making thick soups. Cornstarch is typically the best for making thick soups
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