“…The total weight losses of these products, lower by about 30% than that of native starch, together with their considerable lower rates of decomposition, reflected by the slope of the TG line, would also confirm crosslinking esterification. Table 5 lists the band assignment in the FT-IR spectra of potato starch (Bellon-Maurel, Vallat, & Goffinet, 1995;Cael, Koenig, & Blackwell, 1975;Kizil, Irudayaraj, & Seetharaman, 2002;Sekkal, Dincq, Legrand, & Huvenne, 1995;Wilson, Goodfellow, & Belton, 1988) and of silicic acid (Neves, Lenza, & Vasconcelos, 2002;Uchino, Sakka, Hotta, & Iwasaki, 1989;Uchino, Sakka, & Iwasaki, 1991). The products of their reaction are spectrally characterized in Table 6.…”