Question

Q2:- Why did each of the solution trun iodine
blue/black at the start of the experement of
checking temperature and pH effects on enzymes​

Answer 1

Answer:

Amylose in starch is responsible for the formation of a deep blue color in the presence of iodine. The iodine molecule slips inside of the amylose coil. ... This makes a linear triiodide ion complex with is soluble that slips into the coil of the starch causing an intense blue-black color.