In this lesson on the Hydrolysis of Starch, which is part of Unit 4 Area of Study 2 for VCE Chemistry, you will learn about:
- explanation of the ability of all humans to hydrolyse starch but not cellulose, and of differential ability in humans to hydrolyse lactose
- glycaemic index (GI) of foods as a ranking of carbohydrates based on the hydrolysis of starches (varying proportions of amylose and amylopectin) to produce glucose in the body.
This video will take you through the process.
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