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When gravy is made, heat causes the starch to take up water into the interstices of the molecular shape and between the chains of carbohydrate. This swells the structure and removes water from the mixture, both of which thicken the liquid, make is flow slower.

Breaking down the actual starch molecules into monosaccharides requires enzymes, which are proteins. They denature, or break down, when the starch emulsion is boiled.

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