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It turns dark blue when starch is present, and remains brown when starch is not present.

This is basically because iodine forms a polypeptide complex with starch, resulting in the dark blue solution.

The amylose, or straight chain portion of starch, forms helices where iodine molecules assemble, forming a dark blue/black color.

The amylopectin, or branched portion of starch, forms much shorter helices and iodine molecules are unable to assemble, leading the color to be of an orange/yellow hue. As starch is broken down or hydrolyzed into smaller carbohydrate units, the blue-black color is not produced.

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