288. Polysaccharides. Part XXI. The constitution and chain-length of some starch dextrins

The Starch Molecule.

“…A structure of the maltose type is at present accepted, although Hudson and coworkers have recently demurred (31). The contention of the British school of chemists,-Haworth, Hirst, and coworkers (1,24,21,13,25,23,26,15,18,14,22,19,20,16,17,29,30),-that amylose is a polymer of glucopyranose units in the maltose (a) linkage, appears to be well founded experimentally. These workers have obtained, under what they claim to be gentle conditions of treatment, a yield of triacetylstarch amounting to• 96 per cent of the original substance, from which Upon removal of the acetyl groups "the original starch could be obtained unaltered."…”