Ok so all I have found so far is In Benedict's solution Starch-no observable reaction and Starch Amylase-clear blue. In Iodine Starch- Blue Black Starch and Amylase-orange the web page I found this on how ever was very confusing so I'm not sure
Starch powder turns blue-black in iodine solution due to the formation of a starch-iodine complex.
Iodine solution is used to test for the presence of starch, turning blue-black in the presence of starch. Benedict's solution is used to test for reducing sugars such as glucose, turning from blue to brick red in the presence of reducing sugars.
A negative iodine test for starch indicates that the starch has been broken down by amylase into simpler sugars, such as maltose or glucose, that do not react with iodine. Therefore, the absence of a starch-iodine complex formation suggests that amylase has successfully degraded the starch substrate.
Iodine solution is commonly used as an indicator in starch tests. When iodine solution is added to a substance, such as food or a biological sample, it turns blue-black in the presence of starch. This color change indicates the presence of starch in the sample.
For starch, which will give a deep blue-black color.
Iodine is not an indicator of glucose. Iodine is primarily used as an indicator for the presence of starch in a solution through the formation of a blue-black color complex. Glucose can be tested using methods such as Benedict's solution, Fehling's solution, or glucose test strips.
Simple(sugar): benedicts solution. Turns bright orange. Complex(starch): iodine turns dark purple/black
Starch turns blue when Iodine is introduced. Added: Though it's not quite a chemical reaction, Iodine will give starch a bluish purple color but it stays chemically UNchanged. Iodine stays reddish brown with glucose and many other oligosaccharides (up till about 10 to 15 monomeric glucose units)
for the starch iodine test is performed in which the starch reacts with iodine to produce dark blue colour which confirms the presence of starch. for glucose benedict's and fehling's test is performed. benedict's test: 1 ml sample is mixed with 1 ml of benedicts solution and the heated upto boiling if the colur changes to brick red then it confirms the presence of glucose fehling's test: similarly 1 ml fehling's solution I & fehling's solution II each in taken together and to it 1 ml of the sample is takenon then heated uptill boiling. if the colour changes to brick red the it confirms the presence of glucose.
Lugols: tests for starch Clinitest- Glucose
Iodine solution typically reacts with polysaccharides, such as starch, to produce a blue-black color. This reaction occurs because iodine molecules fit into the helical structure of starch. Simple sugars, like glucose and sucrose, do not react with iodine and will not produce a color change. Therefore, it is primarily starch that is tested for using iodine solution in laboratory settings.
The chemical is called Iodine solution. If starch is present, the iodine solution will turn from amber to blue black.
Glucose gives a negative result in the iodine test because iodine primarily reacts with starch, forming a blue-black complex. Glucose, being a simple monosaccharide, does not have the helical structure that starch possesses, which is necessary for the iodine to bind effectively. Therefore, when iodine is added to a solution containing glucose, no color change occurs, resulting in a negative test.
The white powder that turns orange in Benedict's solution is glucose. Benedict's reagent contains copper ions which can be reduced by glucose, resulting in a color change from blue to orange-red.
Starch powder turns blue-black in iodine solution due to the formation of a starch-iodine complex.
Iodine solution changes color when it comes in contact with starch, turning from brown to dark blue or black. This reaction occurs because iodine molecules interact with the long glucose chains in starch, forming a complex that absorbs light and appears as a different color. This color change makes iodine solution a reliable indicator for the presence of starch in a sample.
The organic compound that reacts with iodine in a starch solution is amylose, which is a polysaccharide and a component of starch. When iodine is added to a starch solution, it forms a blue-black complex with the amylose present in the solution.