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Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice, and cassava.
S 2577 (OTTO) Starch soluble, GR Cas 9005-84-9 - used as reagent in chemical research.
Personal Protective Equipment Eyeshields, Gloves, type N95 (US), type P1 (EN143) respirator filter
Certificate Of Analysis
(For eg. B 1615-0108)
Other Documents
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Lectin from Phaseolus vulgaris (red kidney bean) Phytohemagglutinin PHA-P
8001-23-8
Safflower seed oil, from carthamus tinctorius seed
9008-02-0
Hemoglobin, from bovine blood
40320-60-3
1-Benzhydryl-3-azetidinone, 95%
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