It is pointed out that in the study of the V modifications of starch are to be sought impor tant connections between iodine-color, Schardinger dextrin formation, and the beha\rior of starch molecules during the gelatinization process. Re-lation of these properties to current ideas of straight-, branched-, and helical-chain starch molecules is briefly discussed with reference to the X-ray evidence. Cambridge, Mass.
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