Starch is a polymerization of glucose molecules, and it is the most prevalent form of carbohydrate storage in cells. [1] Starch, also known as gravy powder in the restaurant industry, has the general formula (C6H10O5)n, hydrolyzed to the disaccharide stage as maltose with the chemical formula C12H22O11, and completely hydrolyzed to give the monosaccharide (glucose) with the chemical formula C6H12O6 . There are two types of starch: straight chain starch and branched chain starch. The former is unbranched helical structure; the latter is made of 24~30 glucose residues connected by α-1,4-glycosidic bonds, and α-1,6-glycosidic bonds at the branched chain. Straight-chain starch is blue when exposed to iodine, and branched-chain starch is purplish red when exposed to iodine.