Want this question answered?
As it causes a colourless reaction when you add both the bromine water and the oil you're testing for unsaturation. you can also use iodine water - it'll do exactly the same thing; BE CAREFUL though as both solutions are very hazardous. hope this helped!
The chemical used to test for the presence of starch is iodine.
test for unsaturated compounds in which potassium permanganate is used.
The iodine value is the measure of the unsaturation of fats and oils. It is expressed as the number of grams of iodine absorbed by 100 g of the fat under the test conditions used.
it is used to find starch
iodine value is basically used to determine the quality of any unsaturated oils on the basis of how much is the shelf life of that particular oil. -#@sh..!
The Iodine test is used to test for the presence of starch.
As it causes a colourless reaction when you add both the bromine water and the oil you're testing for unsaturation. you can also use iodine water - it'll do exactly the same thing; BE CAREFUL though as both solutions are very hazardous. hope this helped!
carbohydrates, for one
The chemical used to test for the presence of starch is iodine.
If the food has starch or not
yes, simple linear average
Iodine number is the mass of iodine which reacts with 100 grams of a lipid. It is used to determine the degree of saturation of a lipid. A more unsaturated lipid will have a higher iodine number.
Most likely the sucrose test. what biologist use is the iodine test. Iodine is used to test for the presence of starch( a polysaccharide) any material containing starch always turn blue-black when iodine is added.
test for unsaturated compounds in which potassium permanganate is used.
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.
Benedict's solution is used to test for simple sugars and iodine is used to test for starches.