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strength, starch (GB)
The polysaccharide (polysaccharide - see saccharides ) with the Latin name Amylum is in the form of white to yellowish grains in green plants at the photosynthesis formed from carbon dioxide and water and serves as a stock in roots, tubers, marrows and seeds. The starch grains build up during the day by the sunlight. At night they are gaining for the respiration processed sugar required. The grapes contain relatively little starch, so they do not ripen after grape harvesting. Starch is particularly abundant in cereal grains, potatoes and bananas. It is one of the most important human foods (bread and flour) and can also be fermented to alcohol.

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