Abstract
The dilatancy of an aqueous starch suspension is particularly marked just above the freezing point and decreases with rise in temperature. The sedimentation volume increases correspondingly, and the degree of compactness of the sediment decreases with increase in temperature. Flocculation is apparent at temperatures 10° below the gelatinization point. It is concluded that there is a continuous increase in hydration of the starch with temperature, in the range below the gelatinization point. The hydration below the gelatinization point is essentially reversible.Dried starch shows little or no dilatancy and a lowering in gelatinization point, and it is noted that the relatively large heat of wetting is probably responsible, in that a degree of gelatinization is effected at the surface of the granule.
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