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When gravy is made, heat causes the starch to take up water into the interstices of the molecular shape and between the chains of carbohydrate. This swells the structure and removes water from the mixture, both of which thicken the liquid, make is flow slower.

Breaking down the actual starch molecules into monosaccharides requires enzymes, which are proteins. They denature, or break down, when the starch emulsion is boiled.

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15y ago
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6mo ago

Starch is a polysaccharide composed of many glucose units bonded together in long chains. When starch is mixed with water, the hydrogen bonds between the glucose units are broken, but this does not result in the formation of monosaccharides because the starch molecules are simply dispersed in the water as individual or small chains of glucose units. To break starch down into monosaccharides, an enzyme such as amylase is needed.

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11y ago

The activation energy barrier cannot be overcome at normal temperatures.

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12y ago

it makes MASH potatoes.

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Q: When starch and water are mixed why doesnt the water produce momosaccharides?
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