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.     

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.     

Fatty acid composition of „Bebiko”︁ infant formula determined by support-coated open tubular gas chromatography

The composition of fatty acids of Polish infant formula (Bebiko 2R, Bebiko 2GR) and of milk powder and soybean oil as raw materials for their production has been determined. For separation of fatty acid methyl esters glass capillary columns coated with Silar-5 CP were used. Quantitative results of 37 fatty acids from “Bebiko” fat samples are tabulated.