Why green leaf is boiled in alchohol before testing it in starche?
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We boil the leaf in alcohol when we are testing it for starch as this would remove the chlorophyll from the green leaf.
Decolorised leaf is then treated with iodine and a blue black colour is obtained which confirms the presence of starch in the green portion of the leaf.
We boil the leaf in alcohol when we are testing it for starch as this would remove the chlorophyll from the green leaf.
Decolorised leaf is then treated with iodine and a blue black colour is obtained which confirms the presence of starch in the green portion of the leaf.
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