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This reaction is the result of the formation of polyiodide chains from the reaction of starch and iodine. The amylose, or straight chain portion of starch, forms helices where iodine molecules assemble, forming a dark blue/black color. The amylopectin, or branched portion of starch, forms much shorter helices and iodine molecules are unable to assemble, leading the colour to be of an orange/yellow hue. As starch is broken down or hydrolyzed into smaller carbohydrate units, the blue-black color is not produced. Therefore, this test can determine completion of hydrolysis when a color change does not occur.
Iodine solution will also react with glycogen, although the color produced is browner and much less intense.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Iodine_test". A list of authors is available in Wikipedia.|