Detection of starch

Article no. P7187200 | Type: Experiments

10 Minutes
20 Minutes
grades 5-7 , grades 7-10 , grades 10-13

Also part of:

Student set Food chemistry, TESS advanced Chemistry

Article no. 25306-88 | Type: Set

Delivery time: available

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



  • 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


File name
File size
File type
(de) Versuchsbeschreibung
p7187200d .pdf
File size 0.45 Mb
(en) Experiment guide
p7187200e .pdf
File size 0.46 Mb
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