Principle
Starch can be qualitatively detected with iodine potassium iodide solution. Potato, grain and fruits of leguminous plants are foods which contain starch.The polysaccharide starch is not a chemically uniform compound, but consists of the components amylose and amylopectin. Both are built up from D-glucose molecules, forming a helical molecular framework. With iodine, a characteristically coloured inclusion compound is formed, in which one iodine molecule is held within each spiral of the molecular framework.

 

What you can learn about


 Detection methods for starch


 

Benefits


Easy teaching and efficient learning by using interactive experimentation PHYWE-Software

Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered