This book, "Starch: Chemistry and Technology," edited by Roy L. Whistler and Eugene F. Paschall, is a comprehensive overview of the chemistry and technology of starch. It includes contributions from various experts in the field, covering a wide range of topics related to starch. The book is divided into 21 chapters, each discussing different aspects of starch, from its historical development to its chemical structure, physical properties, and industrial applications. The first chapter, "Starch—Its Past and Future," by Roy L. Whistler, provides an overview of the history of starch and its potential future. The second chapter, "History of the Corn Starch Industry," by H. E. Bode, explores the development of the corn starch industry. The third chapter, "Economics and Future of the Starch Industry," by Paul L. Farris, discusses the economic aspects and future prospects of the starch industry. The book also covers the genetic control of starch development, the occurrence and development of starch in plants, minor constituents of starch, enzymes involved in starch synthesis and hydrolysis, oligo- and megalosaccharides of starch, cycloamyloses, chemical evidence for the structure of starch, the crystalline nature of starch, gelatinization of starch, organic complexes and coordination compounds of carbohydrates, fractionation of starch, physical properties of amylose and amylopectin in solution, mechanical properties of starch pastes, radiation of starch, pyrolysis of starch, acid hydrolysis and other lytic reactions of starch, and alkaline degradation of starch. The book concludes with author and subject indexes, making it a valuable resource for researchers and professionals in the field of starch chemistry and technology.This book, "Starch: Chemistry and Technology," edited by Roy L. Whistler and Eugene F. Paschall, is a comprehensive overview of the chemistry and technology of starch. It includes contributions from various experts in the field, covering a wide range of topics related to starch. The book is divided into 21 chapters, each discussing different aspects of starch, from its historical development to its chemical structure, physical properties, and industrial applications. The first chapter, "Starch—Its Past and Future," by Roy L. Whistler, provides an overview of the history of starch and its potential future. The second chapter, "History of the Corn Starch Industry," by H. E. Bode, explores the development of the corn starch industry. The third chapter, "Economics and Future of the Starch Industry," by Paul L. Farris, discusses the economic aspects and future prospects of the starch industry. The book also covers the genetic control of starch development, the occurrence and development of starch in plants, minor constituents of starch, enzymes involved in starch synthesis and hydrolysis, oligo- and megalosaccharides of starch, cycloamyloses, chemical evidence for the structure of starch, the crystalline nature of starch, gelatinization of starch, organic complexes and coordination compounds of carbohydrates, fractionation of starch, physical properties of amylose and amylopectin in solution, mechanical properties of starch pastes, radiation of starch, pyrolysis of starch, acid hydrolysis and other lytic reactions of starch, and alkaline degradation of starch. The book concludes with author and subject indexes, making it a valuable resource for researchers and professionals in the field of starch chemistry and technology.