DETERMINATION OF STARCH.
According to Bunzener and Fries (Zeitschrift fur das gesammte Brauwesen), a thick, sirupy starch paste prepared with a boiling one per cent solution of salicylic acid is only very slowly saccharified, and on cooling deposits crystalline plates of starch. For the determination of starch in barley the finely-ground sample is boiled for three-quarters of an hour with about thirty times its weight of a one per cent solution of salicylic acid, the resulting colorless opalescent liquid filtered with the aid of suction, and the starch therein inverted by means of hydrochloric acid. The dextrose formed is estimated by Fehling's solution. The results are one to two per cent higher than when the starch is brought into solution by water at 135° C.
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