Part 2. Further Characteristics of wheat and potato-starch are the following:

As has already been stated, the paste formation of potato starch ensues at 46  to 62℃， while wheat starch turns into paste at from 50  to 67.5℃. In its dry state, potato starch forms a more voluble powder than wheat starch. In water potato-starch precipitates much faster than wheat starch, which latter when taken out of the water forms, when dried, considered as the purest; this is nevertheless erroneous purer condition, because no removal of the gluten brings difficulties as it the case with wheat starch. This is also the reason why commercial wheat starch always appears more or less mixed with gluten.

Corn starch is characterized by its extraordinary power of stiffening, exceeding that of wheat starch in a high degree. Corn starch also stiffens textile fabrics more uniformly than wheat starch.

Chemists of great celebrity have thoroughly instigated the action of iodine vapors on the diverse kinds of starch, the results of which are herewith given:

In order to ascertain the reaction of iodine with accuracy, we apply a square shaped glass or porcelain vessel of 1 centimeter high, and 10 centimeters. Into this vessel we pour 2 grains of iodine, with 20 grammas of fine sand, placing over it an sir-tight fitting glass plate on which a thin layer of the starch, mixed with some little water a thin layer of the starch, mixed with some little water, is means of a fine brush. The coloring of the starch begins within a few minutes thereof, whereupon the glass plate is taken off, and after the starch layers have become dry the shade of the color is examined.