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amylose vs. amylopectin

[ am-uh-lohs ]
/ ˈæm əˌloʊs /

noun
  1. the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.
[ am-uh-loh-pek-tin ]
/ ˌæm ə loʊˈpɛk tɪn /

noun
  1. the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.

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