Have to hand in a science report due tomorrow morning as part of my Biology Coursework, so pulling an all nighter.
All the websites i've found are far too complex and long for me to sieve through. So just a GCSE level answer - if possible. Thanks x
All the websites i've found are far too complex and long for me to sieve through. So just a GCSE level answer - if possible. Thanks x
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Starch is a complex carbohydrate. Pasta, potatoes, and other starchy foods are made out of carbohydrates. It is made of lots of sugars. Plants use it to keep energy.Some good food sources of starch are cereals, breads, potatoes, grains, peas, and beans. Starch is also used for thickening sauces in cooking. It is a white powder that is tasteless and odourless. It can also be used for thickening cold foods when they are pre-cooked.
Starch glues are used in wood, cotton, and bonding of paper. Animals and humans have amylase, so they can digest starch. Starch was used in Europe in the 16th and 17th centuries to stiffen the collars and ruffs of the fine linen which surrounded the neck. Starch also requires heat to thicken. The actual temperature depends on the type of starch.
Starch glues are used in wood, cotton, and bonding of paper. Animals and humans have amylase, so they can digest starch. Starch was used in Europe in the 16th and 17th centuries to stiffen the collars and ruffs of the fine linen which surrounded the neck. Starch also requires heat to thicken. The actual temperature depends on the type of starch.