Abstract
A colorimetric method based on the reducing power of the aldehydic end group has been developed in order to determine the M. W. of polysaccharides. It has been found that corn amylose contains chain molecules of much higher degree of polymerization than potato amylose.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.