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Schardinger Dextrins. Dextrins (q.v.) with a structural ring configuration containing six to seven dextrose units (q.v.). They are derived from starch (q.v.) by hydrolysis (q.v.) by the bacterial amylase (q.v.) obtained from Bacillus macerans. The dextrins form beautiful crystals and yield a deep blue color when treated with iodine (See Iodine Complex).