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Starch gum

starch gum --> dextrin

(Science: chemistry) A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc, and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; called also british gum, Alsace gum, gommelin, leiocome, etc. See achroodextrin, and erythrodextrin.

Origin: Cf. F. Dextrine, G. Dextrin. See Dexter.


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sugar consumption and weight gain

... Sugar converted into glucose and fructose by digestive system and they enter into the glycolysis same as in the case of other carbohydrates(eg. starch). Why diabetes people avoiding table sugar? Eating table sugar is same as eating starchy food, they all have common end (will enter into glycolysis ...

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by josem
Thu Sep 04, 2014 9:14 pm
 
Forum: Physiology
Topic: sugar consumption and weight gain
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by microbiologyhelp
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by JackBean
Tue Oct 15, 2013 10:13 am
 
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Topic: Anabolic reaction of polymers
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by Perotin
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Practical Examination (AS)

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by marineman
Tue Apr 16, 2013 12:49 pm
 
Forum: General Discussion
Topic: Practical Examination (AS)
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