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Mechanism for acid-catalyzed hydrolysis of an amide. Upon hydrolysis, an amide converts into a carboxylic acid and an amine or ammonia (which in the presence of acid are immediately converted to ammonium salts). One of the two oxygen groups on the carboxylic acid are derived from a water molecule and the amine (or ammonia) gains the hydrogen ion.
Under the microscope in polarized light starch loses its birefringence and its extinction cross. [2] Amylose leaching: Penetration of water thus increases the randomness in the starch granule structure, and causes swelling; eventually amylose molecules leach into the surrounding water and the granule structure disintegrates.
Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. [5] See also Maillard reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity.
When reacting with a stronger acid, water acts as a base; when reacting with a stronger base, it acts as an acid. [88] For instance, water receives an H + ion from HCl when hydrochloric acid is formed: + ⇌ H 3 O + + Cl −. In the reaction with ammonia, NH 3, water donates a H + ion, and is thus acting as an acid: + ⇌ NH +
Amylopectin / ˌ æ m ɪ l oʊ ˈ p ɛ k t ɪ n / is a water-insoluble [1] [2] polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Relation of amylopectin to starch granule. Plants store starch within specialized organelles called amyloplasts. To ...
Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together. [8] Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water. Acid-treated starch forms the shell of jelly beans. Oxidized starch increases the stickiness of batter.
Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
The addition of the two molecules typically proceeds in a step-wise fashion to the addition product, usually in equilibrium, and with loss of a water molecule (hence the name condensation). [3] The reaction may otherwise involve the functional groups of the molecule, and is a versatile class of reactions that can occur in acidic or basic ...