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Name Yr.

& Strand:

Title: Starch and Iodine


Experiment no. 3

Introduction:

Starch or amylum is a polymeric carbohydrate consisting of a large number


of glucose units joined by glycosidic bonds. This polysaccharide is produced by most
green plants as an energy store. It is the most common carbohydrate in human diets and is
contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice,
and cassava. Pure starch is a white, tasteless and odorless powder that is insoluble in cold
water or alcohol. It consists of two types of molecules: the linear and helical amylose and
the branched amylopectin. Iodine is a chemical element with symbol I and atomic
number 53. The heaviest of the stable halogens, it exists as a lustrous, purple-black
metallic solid at a standard conditions that sublimes readily to form a violet gas. odine
occurs in many oxidation states, including iodide (I−), iodate (IO−3), and the
various periodate anions. It is the least abundant of the stable halogens, being the sixty-
first most abundant element. It is even less abundant than the so-called rare earths. It is
the heaviest essential element. Iodine is found in the thyroid hormones.
Data Result:

Warm Water and Starch with Warm Water with Iodine


Iodine
Discussion:

Using a wash bottle we put a warm water on the test tube and put the starch and stir it
using the stirring rod and we add 20 drops of iodine then observe if there are any changes
happen. And in another test tube we put warm water and 20 drops of iodine and we
observe if there are any changes in the color of the water and what will happen. But as
what I’ve observed when we add slowly the 20 drops I observe that the iodine get stuck
in the starch and the color form into dark blue. While the warm water with 20 drops of
iodine as what I’ve observe the color of the water turn into yellow orange.

Questions and Answer:


1. Why iodine solution is used to test for starch?
 Because starch is composed of polymers of glucose and long linear chains
are called amylose. Amylose coils into a helical secondary structure
resembling a tube with a hollow core. Certain molecules, includes fatty
acids and iodine can lodge inside the core. The complex of iodine lodged
inside the amylose tube produces a characteristic blue-black color. The
starch itself is not altered, and the staining can be reversed.

2. Why do we test for starch instead of sugar?


 Because starch is converted into sugars, it is produce many of the sugars
used in processed foods. Dissolving starch in warm water gives wheatpaste,
which can be used as thickening, stiffening or gluing agent. And starch fits
to use in our experiment.
3. How do you test for starch in food?
 By slicing a little bit of any kind of food (meat,vegtables or fruits) and
putting it on a test tube with a warm water and starch then heat using
bunsen burner then observe what will happen to the water and to the food.
Conclusions:

Therefore, mixing starch and iodine, the iodine stucks in the starch because iodine forms
chains inside the amylose helix and the color turns dark blue. And putting 20 drops of
iodine in water, it gives the mixture of hypoiodous acid, the color of water become
yellow orange. And in making this experiment we need to have focus on what we are
doing and to be patient in observing if there is any reaction happens or changing color.
But at the end of the experiment we sum up the successful experiment.

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