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Capillary flow as the cause of ring stains from dried liquid drops
Author(s):
Robert D. Deegan
,
Olgica Bakajin
,
Todd F. Dupont
,
Greb Huber
,
Sidney R. Nagel
,
Thomas A. Witten
Publication date
Created:
October 1997
Publication date
(Print):
October 1997
Journal:
Nature
Publisher:
Springer Nature
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Probing cerebral hemodynamics with BOLD fMRI
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Mechanism of formation of two-dimensional crystals from latex particles on substrates
H. Yoshimura
,
I. Ivanov
,
K Nagayama
…
(1992)
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Evaporation rate of water in a vessel
Satoko Tanaka
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Youko Aizawa
,
Kazuo Hisatake
(1993)
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Shape Changes of Colloidal Suspension Droplets during Drying
C. Allain
,
F. Parisse
(1996)
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Author and article information
Journal
Title:
Nature
Abbreviated Title:
Nature
Publisher:
Springer Nature
ISSN (Print):
0028-0836
ISSN (Electronic):
1476-4687
Publication date Created:
October 1997
Publication date (Print):
October 1997
Volume
: 389
Issue
: 6653
Pages
: 827-829
Article
DOI:
10.1038/39827
SO-VID:
66878c60-e9ec-43e4-b033-7e6f1955ac92
Copyright ©
© 1997
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http://www.springer.com/tdm
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nose family of sugars [178]. Total free sugar content of rye from tubers and roots, particularly potato, sweet potato, and was reported as 3.2%, with sucrose (1.9%), raffinose tapioca (cassava). Isolated starch can be modified physical-(0.4%), fructose (0.1%), and glucose (0.08%) [120]. ly and/or chemically to alter its functional properties. Starches and modified starches have an enormous number Ill. STARCH of food uses, including adhesive, binding, clouding, dust-ing, film forming, and thickening applications [20]. Starch is found in a number of plant sources, and the plant relies on starch for its energy requirements for growth and reproduction. For humans, starch is extremely important as A. Starch Content of Cereals a macronutrient, because it is a complex carbohydrate and The most important sources of starch are cereal grains an important energy source in our diet. (40-90% of their dry weight), pulses (30-70%), and tubers The commercial and technological uses of starch are (65-85%). Of the common starches, regular corn, waxy numerous; this arises from its unique character, because it corn, and high-amylose corn are by far the most important can be used directly as intact granules, in the dispersed sources. The starch content of corn may vary from about form, as a film dried from a dispersion, as an extruded 54% in sweet corn to 64-78% in dent [194]. Corn is large-powder, or after conversion to a mixture of oligosaccha-ly used as stock feed but nevertheless supplies the bulk, by rides or via hydrolysis and isomerization. far, of the world's starch production. Corn starch is manu-When starch is heated in water, it absorbs water and factured by traditional wet-milling process. Only about 5% swells. This is the process of gelatinization, a process that of the annual world maize crop is used for the manufacture cause a tremendous change in rheological properties of the of maize starch. About 70% of the maize starch produced starch suspension. The crystalline structure is destroyed is converted into corn syrups, high-fructose corn syrup, during gelatinization. The ability of starch molecules to and dextrose. Corn starch has a wide variety of industrial crystallize after gelatinization is described by the term of applications, with uses ranging from thickening and retrogradation. Although some retrogradation of amylose gelling agents in puddings and fillings to molding for con-seems to be a prerequisite for the formation of a normal fections [72]. bread crumb, long-term retrogradation usually causes Potato starch is a variable commodity, sensitive to vari-gradual deterioration of bread quality during the products' ety, climate, and agricultural procedure. Potato starch, shelf life [55]. however, is presently second only to corn and comparable Starch occurs as discrete granules in higher plants. Two to wheat in terms of quantity produced and especially pop-major polymers, amylose and amylopectin, are contained in ular in Europe. About 3% of the world crop of potatoes is the granule. Cereal starch granules may also contain small used for the production of potato starch. Potato starch is amounts of proteins, lipids, and minerals [118]. Cereal used in food, paper, textile, and adhesive industries. starches are widely used in foods, where they are important The starch content of wheat has been reported to be in functionally and nutritionally. Commercial starches are ob-the range of 63-72% [147] (Table 2). Wheat starch, found tained from cereal grain seeds, particularly from corn, waxy in the endosperm of the wheat kernel, constitutes approxi-corn, high-amylose corn, wheat, and various rites, and mately 75-80% of the endosperm on a dry basis. The TABLE 2 Carbohydrate Composition of Some Cereal Grains' Sample Starch (%) Amylose (%) Pentosan (%) P-Glucan (%) Total dietary fiber Wheat 63-72 (147) 23.4-27.6 (133) 6.6 (81) 1.4 (151) 14.6 (32) Barley 57.6-59.5 (87) 22-26 (27) 5.9 (82) 3-7 (139) 19.3-22.6 (87) Brown rice 66.4 (104) 16-33 (124) 1.2 (81) 0.11 (102) 3.9 (32) Milled rice 77.6 (104) 7-33 (102) 0.5-1.4 (104) 0.11 (104) 2.4 (32) Sorghum 60-77 (194) 21-28 (127) 1.8-4.9 (127) 1.0 (151) 10.1 (160) Pearl Millet 63 (123) 17 (11) 2-3 (12) 8.5 (32) Corn 64-78 (194) 24 (132) 5.8-6.6 (194) 13.4 (32) Oats 43-61 (143) 16-27 (120) 7.7 (81) 3.9-6.8 (198) 9.6 (32) Rye 69 (168) 24-31 (168) 8.5 (81) 1.9-2.9 (151) 14.6 (32) Triticale 53 (22) 24-26 (40) 7.1 (81) 1.2 (151) 18.1 (32) aSources shown in parentheses.
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