Tingnan ang wikitext ng Gawgaw

{{Chembox
| Verifiedfields = 
| Watchedfields =
| verifiedrevid = 455316358
| ImageFile = Cornstarch_mixed_with_water.jpg
| ImageSize =
| ImageName = Cornstarch being mixed with water
| IUPACName =
| OtherNames =
|Section1={{Chembox Identifiers
| CASNo = 9005-25-8
| CASNo_Ref = {{cascite|correct|CAS}}
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = 24SC3U704I
| EC_number = 232-679-6
| RTECS = GM5090000
| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}}
| ChemSpiderID = none
  }}
|Section2={{Chembox Properties
| Formula = ({{chem|C|6|H|10|O|5|)|''n''}} +{{chem|(|H|2|O|)}}
| MolarMass = Variable
| Appearance = White powder
| Density = Variable<ref>{{cite book|title=Starch: Chemistry and Technology|first1=Roy L.|last1=Whistler|first2=James N.|last2=BeMiller|first3=Eugene F.|last3=Paschall|url=https://books.google.com/books?id=pvAzqk2pAIsC&dq=Starch%20has%20a%20variable%20density&pg=PP219|publisher=[[Elsevier Science]]|isbn=9780323139502|oclc=819646427|date=2 December 2012|page=219|quote=Starch has variable density depending on botanical origin, prior treatment, and method of measurement|access-date=13 May 2022|archive-date=14 May 2022|archive-url=https://web.archive.org/web/20220514073433/https://www.google.co.in/books/edition/Starch_Chemistry_and_Technology/pvAzqk2pAIsC?hl=en&gbpv=1&dq=Starch+has+a+variable+density&pg=PP219|url-status=live}}</ref>
| Solubility = insoluble (see [[starch gelatinization]])
| MeltingPt = decomposes
  }}
| Section4 = {{Chembox Thermochemistry
| Thermochemistry_ref =
| HeatCapacity = 
| Entropy = 
| DeltaHf = 
| DeltaGf =
| DeltaHc ={{convert|4.1788|kcal/g|kJ/g}}<ref name=CRC>''[[CRC Handbook of Chemistry and Physics]]'', 49th edition, 1968-1969, p. D-188.</ref> ([[Higher heating value]])
  }}
|Section7={{Chembox Hazards
| ExternalSDS = [http://www.inchem.org/documents/icsc/icsc/eics1553.htm ICSC 1553]
| AutoignitionPtC = 410
| PEL = TWA 15 mg/m<sup>3</sup> (total) TWA 5 mg/m<sup>3</sup> (resp)<ref>{{PGCH|0567}}</ref>
  }}
}}
Ang '''gawgaw''' o '''almirol''' (Ingles: ''starch'' o '''amylum''', CAS 9005-25-8, [[pormulang kimikal]] (C<sub>6</sub>H<sub>10</sub>O<sub>5</sub>)<sub>n</sub>) ay isang polisakarido glusido (''polysaccharide carbohydrate'') na binubuo ng malaking bahagi ng mga yunit ng [[glukosa]] na pinagsama sa pamamagitan ng glukosidikong bigkis. Nililikha ng lahat ng mga [[luntian]]g mga [[halaman]] ang gawgaw bilang isang [[enerhiya]] na iinimbak at bilang [[pangunahing pagkain|pangunahing pinagkukunan ng pagkain]] para sa mga tao.

==Mga sanggunian==
{{Reflist}}


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[[Kaurian:Nutrisyon]]