Question

The deep blue color of the starch and iodine solution disappears when it reacts with saliva. Which of the following best explains the rate of disappearance of the color when the substances in the test tubes were mixed? Faster in Bath 1 as molecules

Answer 1

Plants store glucose as the polysaccharide starch; the cereal grains (wheat, rice, corn, oats, barley) as well as tubers such as potatoes are also rich in starch. Starch can be separated into two fractions--amylose and amylopectin. Natural starches are mixtures of amylose (10-20%) and amylopectin (80-90%).

Introduction

Amylose forms a colloidal dispersion in hot water whereas amylopectin is completely insoluble. The structure of amylose consists of long polymer chains of glucose units connected by an alpha acetal linkage. Starch - Amylose shows a very small portion of an amylose chain. All of the monomer units are alpha -D-glucose, and all the alpha acetal links connect C #1 of one glucose and to C #4 of the next glucose.

As a result of the bond angles in the α acetal linkage, amylose actually forms a spiral much like a coiled spring. See the graphic below, which show four views in turning from a the side to an end view.

Answer 2

Answer: amylase breaks down carbohydrate (starch) .

Step-by-step explanation:

Iodine is a dimer molecule and when it reacts with starch which is a glucose, it forms deep blue color. In the presence of amylase a digestive enzyme which breaks down starch, comes in contact with the solution, it breaks down the carbohydrate and iodine polymer chains are broken down, and the [blue/black] color disappears.

This experiment is used to test the effect of digestive enzymes on foods (carbohydrates) in this case.