Starch grains turn blue after staining in iodine solution.
Answers
Answered by
96
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.
Similar questions