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What else can I help you with?
What solution do you get when starch and salt solutions are mixed?
Any important phenomenon.
What two solutions produce a blue-black color?
When iodine solution is mixed with starch solution they produce blue-black color.
Why must solutions of starch be prepared on the day they are to be used?
Starch solutions should be prepared on the day they are to be used because they tend to degrade over time, leading to a decrease in viscosity and effectiveness. Repeated heating and cooling of starch solutions can also cause them to lose their thickening properties. It is best to prepare fresh starch solutions to ensure optimal performance.
Are solutions mixed physically?
no they are not
Can Starch solution degrade over time?
Yes, starch solutions can degrade over time due to the action of certain enzymes present in the solution or through hydrolysis reactions. Factors such as exposure to heat, light, pH changes, and presence of microorganisms can also contribute to the degradation of starch solutions. Proper storage and handling can help prolong the shelf life of starch solutions.
What solution do you get when starch and salt solutions are mixed?
Any important phenomenon.
What two solutions produce a blue-black color?
When iodine solution is mixed with starch solution they produce blue-black color.
What happen to starch if the saliva was boiled before it is mixed with starch?
Boiling saliva before mixing it with starch would denature the enzymes in saliva that break down starch. This would prevent the starch from being properly digested and broken down into simpler sugars.
Why must solutions of starch be prepared on the day they are to be used?
Starch solutions should be prepared on the day they are to be used because they tend to degrade over time, leading to a decrease in viscosity and effectiveness. Repeated heating and cooling of starch solutions can also cause them to lose their thickening properties. It is best to prepare fresh starch solutions to ensure optimal performance.
Are solutions mixed physically?
no they are not
Can Starch solution degrade over time?
Yes, starch solutions can degrade over time due to the action of certain enzymes present in the solution or through hydrolysis reactions. Factors such as exposure to heat, light, pH changes, and presence of microorganisms can also contribute to the degradation of starch solutions. Proper storage and handling can help prolong the shelf life of starch solutions.
What would happen if you mixed corn starch with water and then let it sit overnight?
heres a really cool experiment, get a egg, but don't peel the shell, and then put the egg, corn starch, and water all into a bowl, and then leave it overnight, but make sure you cover the top, and when you take it out after 3 days you'll find out what will happen to the egg.
What do enzyme amylase do?
Well if mixed with starch it breaks down the starch to form the sugar maltose when heated at a certain temperature.
How does iodine get in a bag of corn starch?
I am not quite sure what happens when corn starch and iodine are mixed but when corn starch, iodine and water are mixed, it creates a purple solution. The darkness of the colour mostly depends on the iodine. Without the starch with iodine and water, it is deep yellow or brown.
Why did each of the solutions turn iodine blueblack at the start of the experiments?
The presence of starch in the solutions caused them to turn iodine blue-black at the start of the experiments. Iodine forms a dark blue-black complex when it interacts with starch molecules, making it a commonly used indicator to detect the presence of starch in solutions.
If the tubing was permeable to starch which way would the starch move into the tubing or out of the tubing?
Solutions tend to move from areas of high concentration to areas of low concentration. So if a bag is permeable to starch, the starch will rush into the bag.
What is iodine an indicator for?
Iodine is an indicator for starch. It turns blue-black in the presence of starch, making it a useful tool for detecting the presence of starchy substances in solutions or biological samples.
