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Why iodine is specific dye to detect starch?

Updated: 8/19/2019
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13y ago

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The reaction of the starch changing colour is the result of the formation of polyiodide chains from the reaction of starch and iodine. The amylose, or straight chain portion of starch, forms helices where iodine molecules assemble, forming a dark purple/black color.

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Q: Why iodine is specific dye to detect starch?
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If iodine were not available how would you determine whether starch hydrolysis occurred?

A dye would be needed if iodine were not available. The ingredients can also be scientifically measured to tell whether or not hydrolysis had occurred.


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What type of test can detect a silent leak in a toilet?

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