the amylase degrades the starch
The enzymes in the saliva help break down the starch in the cracker.
If you add iodine to starch the start will turn to a dark color blue/blk because of the enzyne Amylase (in starch), so if it is non starch there will not be a reaction and it will be clear.
The material become brittle.
It has to be turned into a sugar, such as sucrose.
The starch turns indigo.
They are the same: starch is the form in which glucose is stored. So nothing happens.
The starch is converted into glucose.
the amylase degrades the starch
You get a physical change (the corn starch dissolves in the vinegar).
The enzymes in the saliva help break down the starch in the cracker.
I think you mean starch and to test for it you have to use iodine and this turns black if there is starch in your food if nothing happens then there is no starch in the food.
turns purple
It spunks in your eye
ha it becomes oxidized starch! for further assistance mail to starchindia@yahoo.com
Starch is broken down in enzymes
If you add iodine to starch the start will turn to a dark color blue/blk because of the enzyne Amylase (in starch), so if it is non starch there will not be a reaction and it will be clear.