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Iodine and Fat Tests for Starch Detection

The iodine test is used to test for the presence of starch. Iodine solution produces a blue-black color when reacted with native starch, due to the formation of polyiodide chains. The color reaction indicates the level of starch hydrolysis, with blue-black showing intact starch and lack of color showing complete hydrolysis. The test can also distinguish between amylose, amylopectin, and hydrolysis products based on subtle color variations.

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Sathik Ibrahim
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107 views1 page

Iodine and Fat Tests for Starch Detection

The iodine test is used to test for the presence of starch. Iodine solution produces a blue-black color when reacted with native starch, due to the formation of polyiodide chains. The color reaction indicates the level of starch hydrolysis, with blue-black showing intact starch and lack of color showing complete hydrolysis. The test can also distinguish between amylose, amylopectin, and hydrolysis products based on subtle color variations.

Uploaded by

Sathik Ibrahim
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

2.

Iodine Test for Starch:


The Iodine test is used to test for the presence of Starch. Iodine
solution — iodine dissolved in an aqueous solution of potassium iodide — reacts with starch producing a blue black
color.

This reaction is the result of the formation of polyiodide chains from the reaction of starch and iodine. 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. Therefore, this test can determine completion of hydrolysis when a color
change does not occur.

Blue-black indicates the presence of native starch (amylose); deep mahagony/red-brown evidences
gelatinized starch (amylose fragments and large a-limit dextrins), faint red simple a-limit dextrins. A faint
mahagony to violet-reddish reaction denotes a mix of small dextrines. Total mash saccrification (a
solution of some small a-limit dextrins with maltotriose, maltose and simple sugars) causes no change in
the yellow color of iodine .

Test for the presence of fat:


For liquids

Add 2cm(cube) of ethanol to a few drops of the unknown substance in a test tube
Shake well
Add 2cm(cube) of water to the test tube
A Positive result will result in a cloudy white suspension forming at the top of the solution.

For solids
Cut sample into a few pieces and place them in a test tube
Add 2cm(cube) of ethanol and shake it thoroughly.
Allow solid to settle and decant ethanol into another test tube
Add 2 cm(cube) of water to the new test tube
A Positive result will result in a cloudy white suspension forming at the top of the solution.

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