This activity uses iodine as an indicator to test different foods for starch. When iodine comes in contact with starch, it produces a dark blue or purple-black color, while foods without starch remain brownish-yellow.

1. Place small samples of different foods on a paper plate or paper towel.
2. Predict which foods you think will contain starch.
3. Add one drop of iodine to each food sample.
4. Observe color changes: blue/purple/black indicates starch is present, brown/yellow means little or no starch.
5. If color is hard to see, mix the sample with a little water first, then add iodine.

Test for starch | Food chemistry | Chemistry - KClassScienceChannel:

📄 Testing for Starch in Food - Sciencecityed: https://www.instructables.com/Testing-for-Starch-in-Food/?fbclid=IwAR1basA2mt87JkCJtDxQtL61cn3BPGPa5nw1q88A9me375DsQ2mlGrZ48Z4

• Test a wider range of foods such as rice, pasta, bananas, and beans.
• Compare raw vs. cooked samples of the same food.
• Try testing processed foods like cereals or chips.

• Wear gloves and protect clothing—iodine stains.
• Do not ingest iodine or tested samples.
• Dispose of food and iodine safely after testing.

• Why do some foods contain starch while others do not? (Plants store energy as starch, while foods like fruit store sugars.)
• Why does iodine change color in the presence of starch? (It reacts with amylose, a component of starch, forming a blue-black complex.)
• How does cooking affect starch detection in foods?