Starch is a naturally occurring substance in most plants and is used as energy storage. It is a component that mainly consists of Amylose and amylopectin. Together they build a complex pattern which gives starch its specific properties. The proportion of Amylose and amylopectin varies in different plants but generally starch consists of 25 % Amylose and 75 % amylopectin. There have been discoveries of barley varieties containing 100 % amylopectin called ?waxy starches? or ?waxy barley? as well as varieties that have a high content of Amylose, around 70 % and these are called ?amylotypes?.

The high viscosity of barley material makes starch isolation problematical using regular methods established for cereals. An adjusted starch isolation method has been set up for barley, based on fractionation and purification. The focus is on attaining truly representative isolates of six flour samples selected for widely differing characteristics within the research program BarleyFunFood (BFF). Beside establishment of the method, this diploma work aspires to serve the BFF with isolated material of sufficient yield valid for further starch characterisation. A pre study was conducted evaluating available wet mixing equipment, experimental conditions and mode of procedure.

The purpose of this study was to evaluate enantioselective analytical methods by separation of the enantiomers of four drugs (citalopram, zopiclone, tramadol and methylphenidate) and their metabolites. The analyses were performed with HPLC-UV with columns whose stationary phases were based on macrocyclic glycopeptides (Chirobiotic V, V2 and T) and polysaccharides (Lux Cellulose-1, Cellulose-2 and Amylose-2).The Chirobiotic V column showed high selectivity for citalopram and its metabolites. High resolution was obtained using a mobile phase consisting of methanol, acetic acid and ammonia. High selectivity for the enantiomers of zopiclone and its metabolites were obtained on the Cellulose-2 column using a mobile phase consisting of acetonitrile and ammonium acetate buffer.The enantiomers of tramadol were separated with the Amylose-2 column. However, changes in the pressure arose, probably caused by the additive NH4HCO3.

The requirements of good quality and appetizing fast food increases continuously as a consequence of a community where food is always available. The crispiness of French fries is an issue that must be considered in this context, since it tends to decrease and give the fries a soft surface not appreciated by the consumer. To prolong the crispiness, the fries can be coated by a batter, a mix of starches. The batters used often consists of modified starches, e.g. cross-linked, acetylated and dextrinizated to increase and prolong crispiness, flour to stabilize the batter and sodium bicarbonate to make the batter ?rise?.The cross-linked starch keeps the granules in a swelled state and prevents them from breaking when exposed to heat or processing: therefore, it delays the gelatinization and decreases the stickiness of the batter.