The presence of potato starch may be determined by boiling some of the milk with a little vinegar, and after separating the coagulum by a strainer, and allowing the liquid to become cold, testing it with solution or tincture of iodine.
If we boil two parts of potato starch into a paste with twenty parts of water, mix this paste with one part of the gluten of wheat flour, and set the mixture for 8 hours in a temperature of from 122 deg.
If potato starch be present, the filtrate will acquire a blue color upon addition of an aqueous solution of iodine; otherwise, a yellow or violet-rose coloration is produced.
The presence of potato starch in bread is also detected by crushing a small portion of the sample under examination on the glass, and then adding a few drops of the alkaline solution.
Lankester asserts that the value of arrowroot starch, as an article of diet, is not greater than that of potato starch, and that the yield of starch is not greater from the arrowroot than from potatoes; but this I must decidedly deny.
Its globules are much smaller and less glistening than those of Tous-les-mois, or potato starch.
There is, moreover, in potato starch, a peculiar taste, bringing to mind that of raw potatoes, from which the genuine arrowroot is entirely free.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "potato starch" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
