Chemical compound:
Common name:

(C6H10O5)n – starch – is a tasteless white powder, insoluble in cold water. When starch is compressed, the friction between its particles produces a characteristic creak. It is a complex carbohydrate made of many glucose units joined by chemical bonds. Starch is the most common carbohydrate in human diets. The main sources of starch are cereals: rice, wheat, corn; various root crops, including potatoes. Papermaking is the largest non-food application for starches globally; starch lends paper its necessary strength. Starch is also used in the pharmaceutical industry as a filler of tablet forms of drugs.

Similar reagents

Experiments with similar reagents

Quantification test
Quantification test

Hazard information

This reagent is considered nonhazardous according to GHS classifications. Treat all reagents with caution.