Pathi jagung
Pati jagung, pati jagung, utawa tepung jagung ( Inggris Inggris ) yaiku pati sing asale saka jagung ( jagung ) gandum. [1] Pati dipikolehi saka endosperma kernel . Pati jagung minangka bahan panganan umum, asring digunakake kanggo nglukis saos utawa sup, lan kanggo nggawe sirup jagung lan gula liyane. [2] Pati jagung serbaguna, gampang dimodifikasi, lan akeh kagunaane ing industri kayata perekat, ing produk kertas, minangka agen anti-tancep, lan manufaktur tekstil . [3] Uga duwe panggunaan medis, kayata kanggo nyedhiyakake glukosa kanggo wong sing duwe penyakit panyimpenan glikogen . [4] Kaya pirang-pirang produk ing bentuk bledug, bisa mbebayani kanthi jumlah akeh amarga gampang ngobong . Yen dicampur karo cairan, pati jagung bisa nyusun maneh dadi cairan sing dudu Newtonia . Contone, nambah banyu ngowahi pati jagung dadi bahan sing umum dikenal kanthi jeneng oobleck nalika nambah minyak ngowahi pati jagung dadi cairan elektrorheologis (ER) . Konsep kasebut bisa diandharake kanthi campuran sing diarani "slime tepung jagung". [5]
Rujukan besut
- ↑ "Cornstarch | Definition of Cornstarch by Merriam-Webster". Merriam-webster.com. Diarsip saka sing asli ing 2016-03-04. Dibukak ing 2016-05-14.
- ↑ "Uses of Corn". www2.education.uiowa.edu. Dibukak ing 2018-01-11.
- ↑ Starch : chemistry and technology. Whistler, Roy Lester., BeMiller, James N., Paschall, Eugene F. (édhisi ka-2nd). Orlando: Academic Press. 1984. Chap. 6, p. 121. ISBN 978-0-12-746270-7. OCLC 9155004.
{{cite book}}: CS1 maint: others (link) - ↑ Gremse, D.A.; Bucuvalas, J. C.; Balistreri, W. F. (October 1990). "Efficacy of cornstarch therapy in type III glycogen-storage disease". The American Journal of Clinical Nutrition. 52 (4): 671–674. doi:10.1093/ajcn/52.4.671. ISSN 0002-9165. PMID 2403059.
- ↑ "How to: make a liquid that's also a solid". bbc.co.uk. 2013-08-05. Diarsip saka sing asli ing 2016-12-12. Dibukak ing 2016-12-03.