what are some interesting facts about starch?
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http://en.wikipedia.org/wiki/Starch
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its not just starch, It is a starch medium
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carb:\n1. basically, carbohydrates have carbon, hydrogen and oxygen. the ratio of hydrogen to oxygen is 2:1\n2. rice, starch subtances like potatoes\n3. carbs are for energy\n\nlipids:\n1. also carbon, oxygen and hydrogen.. but the ratio of hydrogen to oxygen is more than 2:1\n2. butter, margerine, oil\n3. also as extra source of energy.. lipids can be a heat insulator of the body\n\nproteins:\n1. carbon, hydrogen, oxygen and nitrogen are the main elements... other element which may be found is sulphur...\n2. beans, peanuts, meat, milk, fish\n3. proteins are something like the building blocks for our body to grow...
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A complex insoluble carbohydrate, consisting of various proportions of two glucose polymers, amylose and amylopectin; the chief food storage substance of plants, which is composed of several hundred hexose sugar units and which easily breaks down on hydrolysis into these separate units.
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Sugars are simple carbohydrates, made up of one or two small molecules of what are called "simple sugars", like glucose or fructose.  Starches are longer chains of simple sugar molecules.  That is why diabetics must be careful when they eat a lot of starchy food, such as pasta or potatoes... the end result, when digestion breaks them down, is sugar, mostly glucose or a relative.
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Glyconutrients in the forms of starch and glycogen. They provide the most fundamental energy for our body when the chemical bonds are cracked and transformed into ATP. Moreover, they appear in many cell structures.
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If you are referring to - polysaccharides, they are carbohydrates (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together.
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Starch is not very soluble in water.\n\nMost important, however, is the type of assay used for glucose. A simple oxidation reaction would not be glucose specific... it would work just as well on any reducing sugar. Instead, the standard assays for glucose are enzymatic. You transform glucose into something which absorbs light and measure with a photometric spectrometer.\n\nEnzymes that have glucose as a substrate will not act on starch.
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breathing, urea, ion content, temperature, water, sugar content (sorry , don't know the scientific terms)
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Benedict's Test only tests positive for simple reducing sugars.  Starch is a polysaccharide.
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Iodine is used to identify the presence of starch in a cell.  The most likely source would be a plant cell vacuole that contained large amounts of starch.  In Microbiology iodine is used as a morduant to fix the first stain of Grams stain (crystal violet).
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What is the interesting fact?!@
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The sun is the earth's largest source of reliable energy.  Plants have green leaves that absorb and trap sunlight and convert that light into chemical energy; namely starches that other animals eat.\n\nThe sunlight is converted to starches by chlorophyll, a green substance in the leaves of green plants.  Carbon dioxide gas molecules (CO2) in our atmosphere is combined into sugar; sugar is combined into starches.  Wood is a form of starch called cellulose.\n\nSecondly, water is "split" (chopped into three pieces) releasing oxygen (gas) by photosynthesis.  So plants provide us oxygen by "splitting" water; and plants provide us sugar by "fixing" carbon dioxide.  We eat the plants or we animals that eat the plants.  This is how we get our energy.\n\nSo, cows are animals that eat grass; in so doing they gather sugar energy and live.  We eat cows, for example.  Or, certain insects eat plants; some fish eat those insects and then we eat the fish...so on and so forth.
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Ordinary starch will yield a blue colour with iodine.\n\nThe best iodine indicator (other commercial material like Vitex etc) can be made by dissolving 5 g of soluble astarch in 100 mls of boiling water. Mix raidly to dissolve. Make up to one litre with good quality water. Add one pellet of NaOH or KOH and add a few drops of 0.1% phenolphthalien indicator. When the colour disappears, discard it and make up fresh.
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You should not expect such an outcome. Iodine forms a complex with starch. This is because the iodine intercalates within amylose coil. Bear in mind starch is a polymer and sucrose isn't. So you do not expect iodine to form a the dark blue complex with Sucrose.
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Starches that are digested into sugars.
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Plants store food as starch, sugar, glucose, and sometimes protien (as in pulses). And that is what we eat as fruits etc.