Why do these intensely acrid, aroid plants lose their acridity

on being heated? It is well known that the corms of the Indian
turnip and its allies contain a large amount of starch
Why do these intensely acrid, aroid plants lose their acridity
on being heated? It is well known that the corms of the Indian
turnip and its allies contain a large amount of starch. In
subjecting this starch to heat it becomes paste-like in
character. This starch paste acts in the same manner as the
insoluble mucilage. It prevents the free movement of the
crystals and in this way all irritant action is precluded. In
heating the Indian turnip and other corms, it was found that
the heat applied must be sufficient to change the character of
the starch or the so-called acridity was not destroyed.


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