Question

why does a solution made of starch get thick when heated in water?

Is starch insoluable? If it is, would the answer be because the solution just forms complexes of suspended solids which thinken the mixture?

Or would it be because granules of starch uncoil to give long strands that tangle into a gel?

(It kind of seems it could be both?)

Answer 1

http://en.wikipedia.org/wiki/Starch_gelatinization

I would go with the latter first. And note the correct spelling of insoluble (there is no able in it).