The video tutorial explains the interaction between starch and iodine solutions. It covers the chemical properties of starch, which consists of amylose and amylopectin, and how amylose causes a color change when reacting with iodine. The tutorial also discusses the solubility of iodine in water and the formation of I3- anions. The reaction mechanism is detailed, showing how amylose wraps around I3- anions to form a complex that changes color. The video concludes with an explanation of how heating and cooling affect the color change.

What happens when starch solution is soaked in hot water?

• It remains unchanged.

• It turns blue.

• It turns red.

• It becomes colorless.

Which component of starch is responsible for the color change with iodine?

• Amylopectin

• Cellulose

• Glucose

• Amylose

What is the role of potassium iodide in the iodine solution?

• It makes iodine less soluble.

• It reacts with starch directly.

• It helps iodine dissolve better.

• It changes the color to blue.

What is the color of the solution when amylose wraps around I3- anions?

• Red

• Green

• Yellow

• Dark blue

What happens to the I3- anions when the solution is heated?

• They become more concentrated.

• They change color.

• They are released.

• They form a solid.