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Also part of:
Student set Food chemistry, TESS advanced Chemistry
Article no. 25306-88 | Type: Set
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Principle
Starch can be qualitatively detected with iodine potassium iodide solution. Potato, grain and fruits of leguminous plants are foods which contain starch.The polysaccharide starch is not a chemically uniform compound, but consists of the components amylose and amylopectin. Both are built up from D-glucose molecules, forming a helical molecular framework. With iodine, a characteristically coloured inclusion compound is formed, in which one iodine molecule is held within each spiral of the molecular framework.
Learning objectives
- Detection methods for starch
Benefits
- Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
- Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered
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(de) Versuchsbeschreibung
p7187200d .pdf
File size 0.45 Mb
pdf
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(en) Experiment guide
p7187200e .pdf
File size 0.46 Mb
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