1. Some starch/carbohydrates, although soluble in warm water, become gel like once experincing a cold atmosphere. The commercial dessert, Jell-O, is composed of just this type of starch. Making the dessert Jell-O requires bringing to a boli a certain amount of water before adding in the powdered Jell-O crystals. Then, as soon as the liquid is boiling, cold water is added to the Jell-O solution and the put into the refrigerator. Please could to explain for me what might happen if use only cold/room temperature water to make Jell-O.
2. Why powdered ice tea would dissolve in hot water better than in cold water?
1. Starch is a polysaccharide (meaning "many sugars") made up of glucose units linked together to form long chains. There are two types of starch molecules amylose and amylopectin. Amylose averages 20 to 30 percent of the total amount of starch in most native starches. There are some starches, such as waxy cornstarch, which contain only amylopectin. Others may only contain amylose. Glucose residues united by a 1,4 linkage form the linear chain molecule of amylose. Amylose is the linear fraction and amylopectin is the branched fraction.
Amylose molecules contribute to gel formation. This is because the ...
The two questions asked are answered in the solution provided. The solution for each question provides details concerning the properties of compounds dissolving into a solution. As well, the solution discusses how temperature affects the rate of solubilization.