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The Lugol solution has a brown color.
Egg white turns a blue-black color when iodine is added due to the reaction between the iodine and the proteins present in the egg white.
Cells will appear blue or purple after iodine is added to the slide. The iodine reacts with starch in the cells, resulting in a color change that helps to visualize the cellular structures.
The color of starch after iodine has been added is deep blue to black.
When flour is added with iodine, the mixture usually turns a dark purple or black color due to the interaction between the starches in the flour and the iodine. This color change is commonly used as a test to detect the presence of starch in a substance.
Lugol's solution will turn brown in the presence of lipids. This is due to the lipids reacting with the iodine in Lugol's solution, leading to the development of a brown color.
The Lugol solution has a brown color.
blueish
Egg white turns a blue-black color when iodine is added due to the reaction between the iodine and the proteins present in the egg white.
Blue .
Cells will appear blue or purple after iodine is added to the slide. The iodine reacts with starch in the cells, resulting in a color change that helps to visualize the cellular structures.
The color of starch after iodine has been added is deep blue to black.
The colour of the iodine will turn from yellowish brown to dark blue
When flour is added with iodine, the mixture usually turns a dark purple or black color due to the interaction between the starches in the flour and the iodine. This color change is commonly used as a test to detect the presence of starch in a substance.
The reaction between Lugol's solution (iodine) and starch forms a blue-black complex. Iodine molecules fit into the helical structure of starch molecules, producing this characteristic color change. This reaction is commonly used to test for the presence of starch in a solution.
A dark blue/black color develops when iodine solution is added to starch solution. This color change occurs due to the formation of a starch-iodine complex, where the iodine molecules interact with the helical structure of the starch molecules, resulting in the blue/black color.
The main difference between yellow and white dextrin is the level of heat used during production. White dextrin is made at a higher temperature than yellow dextrin, resulting in different properties such as solubility, color, and viscosity. Yellow dextrin is more soluble in water and typically has a lighter color compared to white dextrin.