A NUMBER of methods are available for the separation of the unbranched (amylose) and branched (amylopectin) components of starch. Of these methods, that of T. Schoch1 has been generally useful but presents certain disadvantages as a routine method inasmuch as it consists in a relatively high-temperature treatment, under pressure, of starch paste with butanol and isoamyl alcohol, and this treatment is known to cause some hydrolytic degradation of starch. The amylose component forms a Complex with butanol which is insoluble in water, whereas amylopectin either does not form such a complex or, more probably, forms a complex which is soluble in water.