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This document discusses the identification of starch characteristics using microscopic analysis. It begins by providing background on starch, including what plants it is commonly found in and its composition of amylose and amylopectin. The document then describes an experiment where potato, cassava, and rice samples were observed under a microscope to identify their starch characteristics. The results showed that potato starch was white and odorless with a visible hilum and lamellae under microscopy. Cassav

Author

Viona Billik76

Language

EN