BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Corn starch. Corn starch is a white, tasteless, odorless powder, used in food processing, papermaking, and the production of industrial adhesives; it is also a component of many cosmetics and oral pharmaceutical products.

Detailed explanation-2: -Starch is a tasteless, fluffy white powder that is insoluble in cold water, alcohol, and other solvents. Starch is a polysaccharide made up of 1, 4 linkages between glucose monomers. The chemical formula of the starch molecule is (C6H10O5)n.

Detailed explanation-3: -Starch has no free-OH groups and it is non-sugar carbohydrate. Starch is polysaccharide. Generally, polysaccharides are non-sugar and they are tasteless and are insoluble in water.

Detailed explanation-4: -Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin.

Detailed explanation-5: -Potatoes, bread, rice, pasta, and cereals are all examples of starchy foods and should make up just over a third of the food you eat, as shown by the Eatwell Guide(external link opens in a new window / tab) . These foods contain fewer than half the calories of fat.