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Brukner regards the red color as resulting from a mixture of erythrodextrin, and the greater solubility of this substance in water.
Other differences pointed out by W. Nageli, Brukner also maintains to be non-existent, and he regards amidulin and amylodextrin as identical. Brucke gave the name erythrogranulose to a substance nearly related to granulose, but with a stronger affinity for iodine, and receiving from it not a blue but a red color.
Brukner fails to confirm this difference, obtaining a voluminous precipitate with tannic acid and acetate of lead in the case of both substances.
If, on the other hand, no erythrodextrin is used, the diffusion of the iodine causes at once simply a blue coloring. With regard to the iodine reaction of starch, Brukner contests Sachsse's view as to the loss of color of iodide of starch at a high temperature.
Dr. Brukner has contributed to the Proceedings of the Vienna Academy of Sciences a paper on the "Chemical Nature of the Different Varieties of Starch," especially in reference to the question whether the granulose of Nageli, the soluble starch of Jessen, the amylodextrin of W. Nageli, and the amidulin of Nasse are the same or different substances.
Since no solution is obtained from uninjured grains, even after soaking for weeks in water, Brukner concludes that the outer layers of the starch grains form a membrane protecting the interior soluble layers from the action of the water. The soluble filtrate from starch paste also contains a substance identical with granulose.
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