B.

ACTIVITY
a. What is the color reaction of starches to Lugol's solution?
The two starches, amylose and amylopectin have produced a new color when each of them reacts
with iodine, the main substance used in Lugol's solution. As for amylose, the starch has produced a dark
blue color. On the other hand, amylopectin produces a reddish-purple color after it reacts with the iodine
compound.
b. What is responsible for the color reaction?
The color reaction is formed due to the formation of polyiodide chains that is produced during the
reaction between starch and iodine. In this reaction, helices are formed in which iodine molecules assemble
in order to produce a dark-blue or reddish-purple sediment depending on the type of starch used in the
experiment such as amylopectin and amylose. Iodine ions alone will not cause the color reaction as the
solution is also sensitive to light and temperature. If there is an increase in temperature, the intensity of
color decreases as it causes the starch to break down and hydrolyzed into smaller components. This
process happens when there is a dissociation between the starch and the Lugol's iodine solution.
c. What is possible result or observation happen if Benedict's test is done?
There would be no reaction that would take place between starches and Benedict's tests. This test
is only applicable to reducing sugars such as glucose and not with complex sugars such as starches. This
is the reason why there is no formation of color that will take place. However, these complex sugars would
react to the test if they are broken down into simpler carbohydrate units through different ways such as
heating. Reducing sugars such as glucose highly reacts with the Benedict's test. If glucose is mixed with
Benedict's reagent and heated then a dark red color will be produced as it causes reduction reaction which
is responsible for the changes in color.
d. Compare amylose and amylopectin as to the following size of molecule, molecular structure, main mode
of bonding, and reaction to iodine. Tabulate your answers.
Amylose Amylopectin
Size of Molecule  Has low molecular  Has a higher molecular
weight of 1.03–4.89 x weight of 7.08–9.88 x
105. 107.
Molecular Structure  Made with linear or  Clustered-chain
straight chain polymer polymers made up of D-
that are compose with glucose subunits.
D-glucose subunits.  Branched molecular
 Non-branched molecular structure.
structure.
Mode of Bonding  D-glucose subunits are  D-glucose subunits are
linked by α-1,4 linked by α-1,6
glycosidic bonds. glycosidic bonds.
Reaction to Iodine  Produces a dark-blue  Produces a purple-red
color. color.
e. Use word equation and trace the step hydrolysis of starch.
Hydrolysis of Starch
C6H10O5 + H2O → C6H12O6
Cellulose + Water → Glucose