Why does starch form a thick paste when it is boiled with water?
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Solution

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Starch is composed of two units namely amylose unit and amylopectin unit.In amylose, the glucose molecules are linked in a linear fashion and is water soluble. Amylopectin, on the other hand, has a linear arrangement of glucose molecules that includes, at regular intervals, a different kind of linkage between two adjacent glucoses. This different linkage results in the formation of a branched structure and an overall treelike shape for this molecule and is water insoluble. On heating with water, amylose dissolves and amylopectin remains as such. Therefore starch becomes partially soluble and forms paste.

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To test the leaf for starch, the leaf is boiled in water to ................. (1). It is next boiled in methylated spirit to .................(2). The leaf is placed in warm water to soften it. It is then placed in a dish and ..................(3) solution is added. The region, which contains starch, turns ...................(4) and the region, which does not contain starch, turns ............................(5).

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Why does starch form a thick paste when it is boiled with water?0

Why does starch form a thick paste when it is boiled with water?
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