3 years ago

Why does the starch remain present and is detected by iodine in the boiled solution?

1 answer:

4 0

Answer:

Amylose in starch is responsible for the formation of a deep blue color in the presence of iodine. The iodine molecule slips inside of the amylose coil. ... A blue-black color results if starch is present. If starch amylose is not present, then the color will stay orange or yellow. I hope this helps!

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