[PDF] [PDF] Starch-Iodine Test

[PDF] Starch-Iodine Test

Starch-Iodine Test Time required: 1day Preparation of Iodine-potassium iodide solution 1 Dissolve 10 grams of potassium iodide crystals in 100 ml od distilled 

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The iodine test is utilized to test for the presence of starch At the point when treated with IKI solution, iodine broke up in a watery arrangement of potassium iodide 

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Starch-Iodine Test

Time required: 1day

Preparation of Iodine-potassium iodide solution

1. Dissolve 10 grams of potassium iodide crystals in 100 ml od

distilled water.

2. Swirl until crystals dissolve.

3. Add 5 grams iodine and swirl until all iodine dissolves.

4 Protect the solution from light to prevent the chemicals from

degrading i.e., put in an opaque container or wrap the container with aluminum foil, or store in a dark cabinet. A fresh solution should be made each season.

Procedure

1. A Cut the fruit in half at the equator-- midway between and

perpendicular to the axis passing through the calyx-end and the stem-end of the apple.

2. Dip one of the cut surfaces in the iodine-potassium iodide solutions

and

3. soak for 30 seconds.

4. Rinse for 5 seconds in tap water

5. Evaluate according to the following scale developed for Granny

Smith:

0 = 25% of the area within the core line is white, all of the cortex is blue.

1 = 50% of the area within the core line is white, all of the cortex is blue.

2 = 100% of the area within the core line is white, all of the cortex is blue.

3 = 100%of the area within the core line is white, 25% of the cortex area

is white (usually patchy).

4 = 100%of the area within the core line is white, 50% of the cortex area

is white (usually patchy).

5 = 100%of the area within the core line is white, 75% of the cortex area

is white (usually patchy).

6 = 100% of the surface is white.

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