It turns dark blue when starch is present, and remains brown when starch is not present.
This is basically because iodine forms a polypeptide complex with starch, resulting in the dark blue solution.
The amylose, or straight chain portion of starch, forms helices where iodine molecules assemble, forming a dark blue/black color.
The amylopectin, or branched portion of starch, forms much shorter helices and iodine molecules are unable to assemble, leading the color to be of an orange/yellow hue. As starch is broken down or hydrolyzed into smaller carbohydrate units, the blue-black color is not produced.
Im aged 12 and i know this !!
it depends on how long you leave it in the solution for. If left too long the concentration both inside and outside the potato chip will balance, preventing osmosis from occurring.
When added to starch, the solution turns dark blue or black.
it will change into blue black colours.
It forms covalent composition.
iodine and chloride ions
Because Iodine is a brown element.
Yellowish brown.
Crisps are made from potatoes which are very high in starch. When iodine is added to starch it forms a complex with it and results in a purplish color. you get the same thing if you put an iodine sol'n on bread or cornstarch.
iodine is an indicator for starch, potatoes are basically starch storage organs for potato plants. that's why they are good to eat, mmm starch!
It turns black!
As you know that iodine act as indicator for testing of starch so when a drop of iodine is added to starch it turns bluish black but when added to distilled water nothing happens except the colour of water which turns brown and its is the colour of iodine.
starch
The colour of the iodine will turn from yellowish brown to dark blue