Starch is a mixture of two components, a water soluble component amylose (15-20 %) and a water insoluble component amylopectin (80-85 %). The aqueous solution of amylose gives a blue colour with iodine solution due to the formation of

Question

Starch is a mixture of two components, a water soluble component amylose (15-20 %) and a water insoluble component amylopectin (80-85 %). The aqueous solution of amylose gives a blue colour with iodine solution due to the formation of (A) amylose iodide (B) amylose iodate (C) inclusion complex (D) amylose tetraiodide complex

Tardigrade Admin · Accepted Answer

Inclusion complex is a host guest addition compound. The space available within the Crystal lattice of the host molecule ie amylose is in the form of tunnels and the size of the tunnels is such that it can easily accomodate guest molecules ie iodine molecules to form an addition compound called the inclusion complex
The blue colour however, disappears on heating and reappers on cooling

Q. Starch is a mixture of two components, a water soluble component amylose (15−20%) and a water insoluble component amylopectin (80−85%). The aqueous solution of amylose gives a blue colour with iodine solution due to the formation of

amylose iodide

amylose iodate

inclusion complex

amylose tetraiodide complex

Q. Starch is a mixture of two components, a water soluble component amylose $(15 - 20%)$ and a water insoluble component amylopectin $(80 - 85%)$ . The aqueous solution of amylose gives a blue colour with iodine solution due to the formation of