Question

why does the bule colour disappears on boiling and reappears on cooling in the test for starch
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Answer 1

Explanation:

The iodine test is used to test for the presence of starch. Starch turns into an intense "blue-black" colour upon addition of aqueous solutions of the triiodide anion, due to the formation of an intermolecular charge-transfer complex. In the absence of starch, the brown colour of the aqueous solution remains.

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Answer 2

Answer:

Here is yourr anss.....

Explanation:

This is because the compound of iodine and starch is unstable, but if you put the test tube in cold water, a dark blue sediment will form once more. When starch is heated to boiling point, it begins to break down, and the chains of amyloses break, thus, forming short chains of dextrins, so the colour starts to change..

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