Why is green leaf boiled in alcohol not directly heated on flame during the testing for starch
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Alcohol is a decoloring agent....it removes the green pigmented chlorophyll from the leaf so that the color of the iodine solution with starch will ome nicely on it
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Answer:
The green leaf is boiled in alcohol not directly heated on flame during the testing for starch. This is because heating the green leaf directly on the flame, or boiling it in water will kill the leaf as the direct heat will damage the cells of the leaf. On the other hand, boiling the leaf in alcohol only causes the chlorophyll to break down, and the leaf gets decolourised as it loses its green colour. Then the leaf can be tested for presence of starch.
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