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.

Learning objectives

•  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