Abstract
1. 1. By means of an embedded-disk gelometer the properties of starch gels can be determined with adequate precision to distinguish between consecutive commercial grades of acid-modified corn starches, and between gels of the same starch which differ by 0.5% in starch concentration. 2. 2. Gels of acid-modified as well as unmodified corn starch are elastic to the yield point. 3. 3. The percentage increase in rigidity and breaking strength of gels during aging from 4 to 24 hr. depends on the modification of the starch. The increase is greater for starches of higher modification. 4. 4. The effect of temperature of cooking starches on the properties of their gels varies with the degree of modification of the starch. 5. 5. With increasing modification of the starch, the consistency of the hot pastes of acid-modified corn starches decreases to a greater extent than do the rigidity and breaking strength of their gels.
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