Wörterbuch „Stärke”︁. Teil 1

Vocabulary „Starch”︁. Part I. After comprehensive preliminary work by the Working Group „Terminology”︁ of the Technical Committee „Starch, Including Derivatives and By-Products”︁ of the International Standardization Organization ISO (WG 10, ISO/TC 193) a vocabulary of important terms of the starch chemistry and starch technology in English and French language was made available. G. Graefe reported in this journal from time to time about the state of this work [Starch/Stärke 16 (1964), 229-232 and 381 -385; 17 (1965), 263–268; 23 (1971), 103–111; 27 (1975), 56–61 and 131–134]. The second, and for the time being last amendment of the vocabulary was edited at 1. 6. 1979 as International Standard ISO 1227-1979 (E/F). In the following the collection of technical terms which exists corresponding to the ISO regulations only in English and French language is made available together with a non obligatory translation into the German language to a bigger community of interest.     

Wörterbuch „Stärke”︁. Teil 2

Vocabulary “Starch”. Part II. After comprehensive preliminary work by the Working Group “Terminology” of the Technical Committee “Starch, Including Derivatives and By-Products” of the International Standardization Organization ISO (WG 10, ISO/TC 193) a vocabulary of important terms of the starch chemistry and starch technology in English and French language was made available. G. Graefe reported in this journal from time to time about the state of this work [Starch/Stärke 16 (1964), 229–232 and 381–385; 17 (1965), 263–268; 23 (1971), 103–111; 27 (1975), 56–61 and 131–134]. The second, and for the time being last amendment of the vocabulary was edited at 1. 6. 1979 as International Standard ISO 1227–1979 (E/F). In the following the collection of technical terms which exists corresponding to the ISO regulations only in English and French language is made available together with a non obligatory translation into the German language to a bigger community of interest.     

Chemical Characteristics and Composition of „Gaz”︁ Gum from Tamarix manifera

“Gaz” Gum is a natural plant exudate of “Tamarix manifera” and is used as a thickener in the production of a toffee-type confectionery in Iran. Paper chromatography of its acid hydrolysate revealed the presence of glucose (30%), fructose (10%), mannose, xylose and arabinose. Proximate analysis of the gum showed over 90% carbohydrate, 4% protein and 2% ash in dry matter. The dried whole gum was yellowish in color, produced a colloidal suspension in water and was hygroscopic, sweet taste and sticky when moistened. The alcohol precipitate fraction stained with ruthenium red and with both alcoholic and aqueous solutions of methylene blue.     

Some Physico-chemical Properties of Fermented Cassava Starch („Polvilho Azedo”︁)

This work intended to give some contribution to the study of the “polvilho azedo”, a fermented cassava starch that is obtained by a rudimentary and empirical process, and to make it better known. A comparative study showed that in addition to giving the characteristic flavor to the cassava starch, the fermentation causes some changes on its physico-chemical properties: The fermented starch is more soluble and easily swells in water, and when its aqueous suspension is heated, the paste formed is less viscous than that of the non-fermented cassava starch.