Weekly question, the last question of 2015, double your wealth； Question 249
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fill in the blank: Starch swells when heated in water. It forms a uniform paste solution when heated continuously. This phenomenon is called ( ) ； When the starch in a paste solution becomes opaque or forms a precipitate after being left for a long time, it is called ( ). (Gelatinization), (Aging) —————————————————— Please note: Periodically we will close this thread and publish the best reply (best help), answers and explanations. Charisma bonus: If you want to publish a topic in this forum within two days and introduce/discuss the knowledge points involved in this topic in detail, please reply/comment in this post to inform us, and we will invite the super version to +charm. It is required that no simple reprinting or pasting is allowed. It is best to be original. At least it has been organized by yourself and added with your own experience.
Starch swells when heated in water. It forms a uniform paste solution when heated continuously. This phenomenon is called (gelatinization)； When the starch in the paste solution becomes opaque or forms a precipitate after being left for a long time, it is called aging.
gelatinization aging~~~~~~~~~~~~~~~~~~~~~~~~
Starch swells when heated in water. It forms a uniform paste solution when heated continuously. This phenomenon is called (gelatinization)； When the starch in the paste solution becomes opaque or forms a precipitate after being left for a long time, it is called aging.
Starch swells when heated in water. It forms a uniform paste solution when heated continuously. This phenomenon is called (gelatinization)； When the starch in the paste solution becomes opaque or forms a precipitate after being left for a long time, it is called aging.
Starch swells when heated in water. It forms a uniform paste solution when heated continuously. This phenomenon is called (gelatinization)； When the starch in the paste solution becomes opaque or forms a precipitate after being left for a long time, it is called (aging).
Starch swells when heated in water. It forms a uniform paste solution when heated continuously. This phenomenon is called (dissolution)； When the starch in a paste solution becomes opaque or forms a precipitate after being left for a long time, it is called (solidification).