الفهرس 
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Abstract
This thesis deals with studies of some effects on chemical and physical properties of different stanches. In this study two different types of starch (petato and com) are used in the first experiment each starch sample is suspended in acid solutions or their salt solutions and the suspension is stirred for an hour at 30 C at a constant speed and this starch is called pretreated starch. In another experiment, the starch sample is placed in the amylograph bawl in acid solutions or their salt solutions these two experiments are starch granules have a weaker internal organization than corn. Treating potats stanch with sodium and potassium sulfate has a greater effect on its gelatinization characterstics compared with corn starch. Other treatments are performed and results are givin.