Bookbinding and the Conservation of Books
A Dictionary of Descriptive Terminology

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dextrin

An intermediate product formed during the hydrolysis of starch to sugars. There are three classes of dextrin: 1) amylodextrin, which gives a blue color with iodine and is soluble in 25% alcohol; 2) erythrodextrin, which gives a red color with iodine and is soluble in 55% alcohol; and 3) achrodextrin, which gives no color with iodine and is soluble in 70% alcohol.

All are soluble in water but are precipitated by strong alcohol. They are used as adhesives in the manufacture of gummed tapes and paper. (17 , 198 , 235 )




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