Question

Q. 2 Give reasons a. Starch grains turn blue after staining in iodine solution. ​

Answer 1

1. ℯ
2. Introduction
3. Amylose forms a colloidal dispersion in hot water whereas amylopectin is completely insoluble. The structure of amylose consists of long polymer chains of glucose units connected by an alpha acetal linkage. Starch - Amylose shows a very small portion of an amylose chain. All of the monomer units are alpha -D-glucose, and all the alpha acetal links connect C #1 of one glucose and to C #4 of the next glucose. As a result of the bond angles in the α acetal linkage, amylose actually forms a spiral much like a coiled spring. See the graphic below, which show four views in turning from a the side to an end view.