Studies in starch structure. II.—the determination of iodine absorption by amperometric titration

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Abstract
An improved form of apparatus has been produced for the determination of the iodine absorption of starches and starch fractions by an amperometric method. The important factors in the design and construction of the apparatus are described. Using this apparatus, the amperometric method has been found more convenient than the potentiometric method used formerly.The absorption of iodine by suspensions of starch granules has been examined by this method. The absorption is characteristic of the starch species, but it is considerably increased if damaged granules are present. The absorption by the starch in wheat flours may be determined without preliminary extraction.

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