Abstract
Corn starch, high amylose starch, and high amylopectin starch obtained from corn are all biopolymers of glucose. These materials were treated to thermal analysis using thermogravimetry, in order to compare the solid state reactivity of the individual components with that of corn starch. The TG plots in all three cases appeared almost identical. This data was then converted into an αr-αs plot and the solid state reactivity determined on a comparative basis. This showed that amylose was the most reactive, followed by com starch and amylopectin was the least reactive. In this way material with very similar chemical structure could be compared.
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