Christy Canyon Amber Lynn

Experiment: Recognition of starch with iodine

A experimentillo that long since we put no.

There is a long tradition that uses substances that change color to recognize the presence of others, the acidity (pH), etc.

Today we will see how we can identify the presence of starch using iodine.

The starch is a polysaccharide , say, an interesting way to store sugar (read energy) we use the bugs. It is the basis of Food (dixit wikipedia) and is present in plants, mainly.

If we cool, you have to buy or prepare a starch solution to a certain percentage, etc., But as we cool be more cheesy, cop the Betadine and go! to colleagues from other countries, the iodine compound "orange" with which you or desinfectáis Thou healest wounds.

We're ready.

If you put a little flour , bread or cornstarch on a plate, you add a few drops of water, mix and cast a tad Betadine ... ta da! the color will change from oranges to BLUE / BLACK.



If testing a piece of potato, or you put a potato in water, leave it a while, the bags and analyze the whitish liquid that has been, again change the color, because potato starch has been released.

Here you can see how there is a starch apple and a potato itself.



If you try to do the same with a piece of ham good quality, you will see no change of color.

And now ... If you use

sausage, bologna or chopped (for example) low quality, you'll see that yes there change color. What happened here?



is not difficult to find. Lee ingredients. You'll find that there potato starch ... read ... read ... starch. Are you paying the price of sausage potato.

can not say that no ill will, as indicated on the label, and possibly this is the explanation for the low price of processed food. Experiment

facilitated, heir to a long tradition, and CSI claims that you can enjoy with the kids of your environment.

IMPORTANT: No forget that the Betadine should not be taken , or touching your eyes, etc., as stated in the prospectus insurance.

Here they tell how the companions of Victoria Kent.
Wikipedian
Here an explanation on how they interact starch and iodine

Here a more reliable source in pitinglis.

We thank Almudena Opencor management (untranslatable)

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