Starch is a carbohydrate consisting of glucose molecules (held together with glycosidic bonds).
Formed during photosynthesis in plants, starch acts as a mechanism for glucose storage. For human diets, starches are the main source of carbohydrates. Grains, potatoes, corn and beans are all high in starch, and so are their derivative products (bread, pasta, cereal and flour based baked goods).
The chemical make up of starch is based on two different organizations of glucose. The first is amylose. Amylose contains glucose molecules in 'lines' but because carbon bonds are angled, these lines twist to form spirals. The second is amylopectin. Amylopectin joins glucose molecules with a branch ('tree') structure.
Plant starch usually contains 3 parts amylose to 7 parts amylopectin (by weight).
Glycogen, a form of glucose storage in animals, has an more branched morphology than amylopectin.
Starch is a white, granular chemical compound produced by plants during photosynthesis. The chemical formula of the starch molecule is (C6H10O5)n.
it is also a major carbohydrate and a polymar of glucose linked together.