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Chapter 22: Problem 14

What forces are responsible for the solubility of starch in water?

Short Answer

Expert verified
The solubility of starch in water is primarily due to hydrogen bonding between the hydroxyl groups in starch and water molecules, as well as the polar nature of both starch and water. This interaction helps separate starch chains, leading to its solubility in water. Additionally, the solubility of starch in water increases with temperature, as it provides more energy for water molecules to break existing hydrogen bonds and interact with starch molecules.

Step by step solution

01

Intermolecular Forces in Starch

Starch is a carbohydrate polymer composed of two types of glucose-based molecules: amylose and amylopectin. The glucose molecules in starch are connected through glycosidic linkages, forming long chains. These chains can interact through intermolecular forces like hydrogen bonding and van der Waals forces.
02

Intermolecular Forces in Water

Water is a polar molecule with a bent molecular shape and contains highly electronegative oxygen atoms. This electronegativity causes an unequal distribution of electron density in the molecule, leading to partially positive hydrogen atoms and a partially negative oxygen atom. Water molecules can interact through hydrogen bonding, where the partially positive hydrogen atoms are attracted to the partially negative oxygen atoms of neighboring water molecules.
03

Solubility of Starch in Water

The solubility of starch in water is mainly due to the hydrogen bonding forces between the hydroxyl groups present in starch and the water molecules. When starch is added to water, the water molecules disrupt the existing hydrogen bonds between starch chains by forming new hydrogen bonds with the hydroxyl groups in the starch chains. This interaction with water helps to separate the starch chains, leading to the solubility of starch in water. Additionally, the polar nature of water allows it to dissolve polar compounds like starch, due to the saying "like dissolves like."
04

Role of Temperature in Solubility

The solubility of starch in water increases with temperature, as the increased temperature provides more energy for the water molecules to break the existing hydrogen bonds between starch chains and interact with the starch molecules, leading to better solubility. In conclusion, the forces responsible for the solubility of starch in water are mainly hydrogen bonding and the polar nature of both starch and water molecules.

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