sachsse's

Updated: January 1, 2026

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.

Various - Scientific American Supplement, No. 458, October 11, 1884