Berksglh Posted June 11, 2008 Share Posted June 11, 2008 #1. What's the reason for cooking the corn starch into dextrin, or rather what happens if its not cooked enough or at all? I couldn’t seem to find a good answer, but did locate this from one of Mumbles posts: >>The mechanism that breaks starch into dextrin is heat driven. The complex starch molecules are broken down into simpler carbohydrates that just happen to be glues. A similar process happens when boiling flour to make flour paste for pasting shells or what not. >SNIP> My best guess is it's about the glues? and the corn starch isn’t as strong. Can someone answer this.. #2 And if the starch isn’t completely converted to dextrin, what how will it affect its use in pyrotechnics. ( granulated BP or stars) Link to comment Share on other sites More sharing options...
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