In message Mon, 10 Apr 95 15:16:10 GMT,
gertjan at biochem.iaf.nl (Gert-Jan Euverink) writes:
> For my enzyme assays and characterisations I need dissolved potato
> starch. How can I do this, which solvents, temperature etc ?
>
We "dissolve" potato starch by boiling it in distilled water (4% w/v). I
am not sure that it actually dissolves; it may merely exist in suspension
as a colloid.
**********************************************************************
Dr. R. A. Savidge E-mail: savidge at unb.ca
Faculty of Forestry and
Environmental Management Phone: (506) 453-4919
University of New Brunswick Fax: (506) 453-3538
Fredericton, NB CANADA
E3B 6C2
