| Abstract: | The tensile strengths and elongations of starch films prepared from various unmodified and modified starches were measured. These properties were improved by addition of urea and polyvinyl alcohol to the starch paste. The results obtained were as follows. - 1 The heating temperature greatly affected the tensile strength and elongation of various unmodified starches. Potato starch gave the best film.
- 2 Introduction of hydroxyethyl groups into corn starch had unexpectedly little affect on the properties of the films.
- 3 A combination of hydroxyethylation and acid-modification slightly improved the properties of the films.
- 4 No film could be obtained after combinations of hydroxyethylation and hypochlorite-oxidation, pyrodextrinization or α-amylase-dextrinization. However, addition of urea to these modified starches resulted in good films.
- 5 On addition of urea the elongation of starch films increased and the pastes adhered uniformly to water repellent surfaces.
- 6 A film with the best properties was prepared from a mixture of 67% acid-modified hydroxyethyl starch, 13% urea and 20% polyvinyl alcohol.
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