Starch is made from it both for the laundry and for the manufacture of farina, dextrin, etc.
Dextrin, by the way, is the only paste which will not stain silk.
The starch has disappeared, and dextrin, a new substance, appears in its place.
I have already spoken of the formation of dextrin from starch.
Dextrin has no particular dietetic qualities that do not exist in starch.
The per-centage in English beers of malt extract (dextrin and sugar glucose) is least in bitter, and highest in the sweet ales.
It forms no paste like that of starch or dextrin, and gives no color with iodine.
Most gums are prepared from potato starch, dextrin or gum arabic.
By this means the starch is partially converted into dextrose, a sugar, and dextrin, a gum.
Gum arabic and dextrin should not be used, for objects thus cemented readily fall to pieces unless kept in perfectly dry rooms.