Starch is composed of polymers of glucose. Long linear chains are called amylose. Amylopectin is similar but contains a branch point about every 25th glucose or so.
Amylose coils into a helical secondary structure resembling a tube with a hollow core. Certain molecules including fatty acids and iodine can lodge inside the core. The complex of iodine lodged inside the amylose tube produces a characteristic blue-black color. The starch itself is not altered, and the staining can be reversed.
This is a very sensitive method, used industrially in the starch processing industry, to detect starch and starch fragments. Levels down to 10 ppm can be quantitated using a spectrophotometer to measure A620.
However, Iodine is a "metachromatic" stain, meaning it is a single stain that can stain different things different colors. For example: Although Amylose in corn starch stains bluish (actually a sort of blue with a reddish-purple tent), Amylopectin type starches stain a completely different color, sort of a reddish-brown. Tapioca starches stain a more true blue color. Additionally, high amylose type starches stain a shade of pink (when viewed using a polarized microscope, with cross-polarizers in place). Therefore, it is a mistake to think that "all starches" stain a bluish color.
Additionally, varying the concentration of the stain, relative to a given amount of starch, can vary the intensity of the staining result. Less stain produces a lighter shade of the expected color, and vice-versa. And the best Iodine stain is actually a blend of Iodine crystals and Potassium Iodide in water.
CheapIodine.com is a great source for Iodine.
When starch is reacted with iodine in aqueous phase, a colored complex of starch and iodine is formed. Most probable mechanism is believed that iodine present in I5- form interacts with the coils of starch molecules. The starch which is aqueous soluble is Beta amylose that entraps the iodine atoms in central groove of amylose coil and arranges them into a linear arrangement by mutual charge transfer between starch and iodine atoms. This atomic entrapment and charge sharing leads to changes in orientation and spacing in electrons present in the atomic orbitals, thus the resulting complex that absorbs visible light and imparts purple color.
This is something to do. get iodine, and starch and a plastic ziploc bag and a cup. just put starch in the cup and iodine in the ziploc bag. put the bag of iodine in the cup ZIPPED!!now wait like a few minutes and the starch should change color or some thing like that. that's how to find out. not that ive actually done it, my teacher showed us it a few years ago... :)
Iodine moves into starch and turns the starch from its white color to the iodine's brownish color.
yes it can. you do the same thing as if it was iodine.
i used it for one of my experiments, and it works!
To stain the starch in the leucoplasts so they are visible
aqueous iodine in the form of potassium iodide turns purple in the presence of starches in water.
Starch has high affinity for Iodine and in presence of iodine crystals starch turns blue from being colourless. This the fundamental that is used for chemically identifying the starch.
In plant histology, iodine is commonly used as a stain to detect the presence of starch in plant tissues. Iodine reacts with starch molecules, forming a blue-black color complex. This staining technique helps identify storage tissues such as roots, tubers, and seeds, where starch is abundant.
Stain . Iodine is one.
Iodine. If you ever get iodine on your clothing, it will leave a permanent stain because of the starch.
iodine ~jackie
Iodine stains starch contained in cells. Iodine is also used to distinguish between Gram negative and Gram positive bacteria. The Gram stain contains iodine.
It is either iodine and it stains starch, or the other way around, starch that stains iodine, likely the former as it is biological. Starch or iodine can be used in chemical titrations also to indicate the presence of the other available in solution.
To stain the starch in the leucoplasts so they are visible
aqueous iodine in the form of potassium iodide turns purple in the presence of starches in water.
Starch has high affinity for Iodine and in presence of iodine crystals starch turns blue from being colourless. This the fundamental that is used for chemically identifying the starch.
iodine indicates polysaccharides, therefore plant cells can be stained with iodine, staining the chloroplasts- composed of starch(a polysaccharide), and the cell wall- composed of cellulose ( a polysaccharide)
If you add Iodine-KI reagent to foods containing - starch such as bread, potato, crackers, or flour. A blue-black color results.If starch is not present, then the color will stay orange or yellow. (Iodine will not turn blue-black on contact with cellulose or disaccharides such as sucrose in sugar).Thus if you apply Iodine to an unripe fruit (where the sugars are still held as starch) the fruit will turn Blue-Black.However, once the fruit is ripe and the starch has been transformed into sweet sugar, the application of Iodine will only stain the fruit orange or yellow.
A hot bath of ethanol decolorizes the leaf by washing out the chlorophyll. If the leaf is not decolorized, you cannot see the blue-black stain that results from the iodine reacting with the starch.
In plant histology, iodine is commonly used as a stain to detect the presence of starch in plant tissues. Iodine reacts with starch molecules, forming a blue-black color complex. This staining technique helps identify storage tissues such as roots, tubers, and seeds, where starch is abundant.
Iodine salts haven't starch.