Cellulose is a complex carbohydrate made up of glucose units linked together in long chains. It does not contain the appropriate functional groups that can interact with iodine to give a color reaction. Iodine typically reacts with starch, which has a different chemical structure with suitable groups for forming a colored complex.
Iodine can react with cellulose through a process called iodination. When cellulose is treated with iodine, the iodine molecules can attach to the hydroxyl groups on the cellulose chains. This reaction can be used in chemistry to modify cellulose and produce different types of cellulose derivatives.
Cellulose does not hold iodine well because it lacks the proper functional groups to form stable complexes with iodine. Iodine typically forms complexes with starch molecules, but cellulose's structure does not allow for effective binding of iodine.
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.
Amylodextrin gives a blue color with iodine because the presence of iodine causes a complex to form between the iodine molecules and the glucose units in amylodextrin. This complex is known as a starch-iodine complex, and it reflects blue light, resulting in the blue color observed.
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.
Iodine turns cellulose blue-black when they come in contact. This is a common method to detect the presence of cellulose in materials like paper or plant cells.
Iodine can react with cellulose through a process called iodination. When cellulose is treated with iodine, the iodine molecules can attach to the hydroxyl groups on the cellulose chains. This reaction can be used in chemistry to modify cellulose and produce different types of cellulose derivatives.
Cellulose does not hold iodine well because it lacks the proper functional groups to form stable complexes with iodine. Iodine typically forms complexes with starch molecules, but cellulose's structure does not allow for effective binding of iodine.
When iodine reacts with starch, the solution will turn a brownish colour.
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.
Amylodextrin gives a blue color with iodine because the presence of iodine causes a complex to form between the iodine molecules and the glucose units in amylodextrin. This complex is known as a starch-iodine complex, and it reflects blue light, resulting in the blue color observed.
When Iodine is added to amylose, the helical shape of the unbranched polysaccharide traps Iodine molecules, producing a deep blue-black complex. Amylopectin, cellulose, and Glycogen react with iodine to give red to brown colors. Glycogen produces a reddish-purple color.
Proteins get denatured when acid is added and this forms a white coagulum which is slightly yellow in colour because of nitro- derivatives of proteins given by aromatic amino acids.Read more: What_is_the_basis_of_Heller's_test_in_biochemistryget denatured when acid is added and this forms a white coagulum which is slightly yellow in colour because of nitro- derivatives of proteins given by aromatic amino acids.
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.
Iodine
The color of iodine in the bottle is typically purple or brown.
Cellulose does not give a blue color with iodine because it is a polysaccharide composed of glucose units linked together by beta-1,4-glycosidic bonds. Iodine reacts with the helical structure of starch, forming a blue-black complex due to the presence of amylose chains. Cellulose lacks the necessary structure for this reaction to occur.