An iodine test of a tomato plant leaf revealed that starch was present at 5:00 p.m. on a sunny afternoon in July. When a similar
leaf from the same tomato plant was tested with iodine at 6:00 am the next morning, the test indicates that less starch was present in this leaf than in the leaf tested the day before. This reduction in starch content occurred because starch was
Iodine test is done to determine the presence of starch. The color of starch becomes intense "blue-black" when the aqueous triiodide anion solution is added, due to the formation of inter-molecular charge-transfer complexes. Although starch is absent, brown aqueous solutions remain. This interaction between starch and triiodide is the basis of iodometry.
This reduction in starch content occurred because starch was changed into simple sugars
<h3>Explanation:
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Starch is a polymeric carbohydrate consist of many glucose units linked by glycosidic bonds. The iodine test is used to test for the presence of starch. Starch will change color to an intense "blue-black" colour after the addition of aqueous solutions of the triiodide anion. To do it we can add Iodine-KI reagent to a solution or directly on a potato or other materials such as bread, crackers, or flour The reaction between amylose that present in lesser amounts and iodine is said to account for the intense color change seen.
An iodine test of a tomato plant leaf revealed that starch was present at 5:00 p.m. on a sunny afternoon in July. When a similar leaf from the same tomato plant was tested with iodine at 6:00 am the next morning, the test indicates that less starch was present in this leaf than in the leaf tested the day before. This reduction in starch content occurred because starch was
1. changed directly into proteins
2. transported out of the leaves through the guard cells
3. transported downward toward the roots through tubes
