抄録
More than one hundred organic compounds have been examined with respect to their precipitation abilities for starch. All the precipitates may be caused subsequent to com-plex formation between amylose and reagents. A slight change in molecular structure of the reagent often results in a marked change of the complex formation. The complicated nature of the complex formation is discussed. Some of naturally ocurring monoterpenes, especially l-menthone, showed superior properties as selective precipitants for amylose. So the fractionation of starch was attempted using l-menthone and a good result was obtained.
