When starch reacts with iodine, why does it create the
characteristic blue-black colour?
Answer Posted / tejaswini.b
Amylose in starch is responsible for the formation of a deep blue color in the presence of iodine & iodine molecule slips inside of the amylose coil. Iodine is not very soluble in water, iodine reagent is made by dissolving iodine in water in the presence of potassium iodide. This makes a linear triiodide ion complex which is soluble that slips into the coil of starch causing an intense blue/black color.
Is This Answer Correct ? | 2 Yes | 2 No |
Post New Answer View All Answers
Which are the nucleotides “portions” that bind in the formation of nucleic acids?
Name a sulphur containing amino acid.
What is meant by the 5’ and 3’ extremities of nucleic acids?
Which enzymes in cows allow them to digest cellulose?
What are species grow in waitland?
Name the 1st synthetic organic compound that was prepared from its elements is?
What is the primary structure of a protein? What is the importance of the primary structure?
Explain entropy?
what is QC and why is impotent in pathology lab
Why can it be said that the enzymatic action is highly specific?
explain why can it be said that the enzymatic action is highly specific?
What is the molecular formula of phosphorous?
What are nucleic acids? What is the historic origin of this name?
Why does physical exertion increase symptoms of poisoning by trematol?
What are the three main types of rna? What is meant by heterogeneous rna?