pi* to sigma* transition
The violet color of iodine vapor is due to the absorption of specific wavelengths of light by iodine molecules. This absorption leads to the promotion of electrons to higher energy levels, resulting in the violet color observed.
Iodine turns blue-black when it tests positive for starch due to the formation of a starch-iodine complex.
Yes, iodine does sublimate directly from solid to vapor form when heated without turning into a liquid state. This is due to its relatively low melting point of 113.7°C.
When iodine is added to water, it forms a solution where the iodine molecules dissociate, producing a characteristic brown color. This color is due to the interaction of iodine molecules with water molecules.
Glycogen gives a red color with iodine due to the formation of a complex between iodine and the helical structure of glycogen. This complex results in a shift in the absorption spectrum of iodine, leading to the red color observed.
The violet color of iodine vapor is due to the absorption of specific wavelengths of light by iodine molecules. This absorption leads to the promotion of electrons to higher energy levels, resulting in the violet color observed.
Iodine turns blue-black when it tests positive for starch due to the formation of a starch-iodine complex.
when iodine crysatals are heated, they turn from a solid into a gas (vapour). They start a black colour and as they gradually turn into a gas, they turn to a purple colour. At the end, there are no crystals left.
Yes, iodine does sublimate directly from solid to vapor form when heated without turning into a liquid state. This is due to its relatively low melting point of 113.7°C.
The colour for a plant cell's starch grains is typically blue or black when stained with iodine solution. This is due to the formation of a complex between iodine and starch, which results in the characteristic colour change.
When iodine is added to water, it forms a solution where the iodine molecules dissociate, producing a characteristic brown color. This color is due to the interaction of iodine molecules with water molecules.
Glycogen gives a red color with iodine due to the formation of a complex between iodine and the helical structure of glycogen. This complex results in a shift in the absorption spectrum of iodine, leading to the red color observed.
The product of the reaction between starch and iodine is a blue-black complex known as iodine-starch complex. This complex forms due to the iodine molecules inserting themselves into the helical structure of starch, creating this distinctive color change.
Amethyst crystals are known to turn into purple vapour when they are heated. This phenomena is due to the presence of iron impurities in the crystal structure of amethyst that react to heat by creating the purple coloring.
Bread turns blue-black when iodine solution is added due to the presence of starch. The iodine reacts with the starch molecules in the bread, forming a complex that gives this characteristic color change.
The blue-black color seen when iodine is added to a solution containing starch is due to the formation of a complex between iodine and starch molecules. This complex is known as "iodine-starch complex," which results in the color change.
When sodium thiosulfate is added to an iodine solution, a reaction occurs where iodine is reduced to iodide ions by thiosulfate, causing the blue color to disappear. This is due to the formation of a colorless complex between iodine and thiosulfate, resulting in a color change.