Introduction
A polymeric carbohydrate known as starch or amylum is made up of many glucose units connected by glycosidic linkages. Most green plants synthesize this polysaccharide as a means of storing energy. It is the most prevalent carbohydrate in human diets worldwide and is present in significant levels in common foods like wheat, potatoes, maize (corn), rice, and cassava (manioc). A white, flavorless, and odorless powder known as pure starch is insoluble in both cold water and alcohol. It is made up of two different kinds of molecules: branched amylopectin and linear and helical amylose. Depending on the plant, starch often has a weight ratio of 75 to 80% amylopectin and 20 to 25% amylose. Glycogen, an animal's energy reserve, is a more branched form of amylopectin.
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