Abstract
AbstractThe Influence of Stirring and Solution Time on Accuracy of Starch Determination According to Ewers. Statistic evalution of chemical starch determination in potatoes shows that stirring of the sample during solution of starch and an exact keeping of solution time are both indispensable conditions for a good reproducibility of results. Stirring of the sample according to the conventional method is recommended as the most suitable process. With different procedures results are lower, more varying and less reproducible. Furthermore, the tests show that the period of solution of starch in potatoes is longer than with pure potato starch, where starch granules are isolated and thus easier accessible for the hydrochloric acid.
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