The determination of starch in plant tissue, with particular reference to the apple fruit

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Abstract
After preliminary extraction of the tissue with hot 70-80% alcohol, the starch in the residue is rendered soluble by treatment with boiling dil. alcoholic HC1, extracted quantitatively with hot water, and hydrolyzed in the extract under specified conditions with the diastase of ungerminated barley. The excess of maltose in the conversion, above that present in parallel digests with killed enzyme, allows calculation of the starch present, 1 mg. of apple or potato starch yielding 0.600 mg. of maltose; similar constancy of maltose production from apple starch appears throughout the season. The method appears to be specific for starch.

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