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The cut surface of an apple stained with iodine, indicating a starch level of 4–5. The iodine–starch test is a chemical reaction that is used to test for the presence of starch or for iodine. The combination of starch and iodine is intensely blue-black. [1] [2] The interaction between starch and the triiodide anion (I − 3) is the basis ...
The reaction is used in spot tests and is also known as Chen-Kao test (or simply as Chen, Test T in UN Precursor Test Kit). The test is often used to distinguish ephedrine, pseudoephedrine, norephedrine , cathinone and methcathinone from amphetamine and methamphetamine , which do not react with Chen’s test reagent.
A common protocol used in the past for zymography of α-amylase activity was the so-called starch film protocol of W.W. Doane. Here a native PAGE gel was run to separate the proteins in a homogenate. Subsequently, a thin gel with starch dissolved (or more properly, suspended) in it was overlaid for a period of time on top of the original gel. [6]
The Minor test (also known as Minor's test, the starch–iodine test, and the iodine–starch test), described by Victor Minor in 1928, [1] is a qualitative medical test that is used to evaluate sudomotor function (perspiration or sweating).
Starch analysis or starch grain analysis is a technique that is useful in archaeological research in determining plant taxa on a microscopic level. It can also be used in day-to-day life by specialists within the pharmaceutical and food industries in order to determine taxa origins and food quality. [ 1 ]
The iodometric titration is a general method to determine the concentration of an oxidising agent in solution. In an iodometric titration, a starch solution is used as an indicator since it can absorb the I 2 that is released, visually indicating a positive iodine-starch test with a deep blue hue. This absorption will cause the solution to ...
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To undertake any analysis, unless the whole amount of food to be considered is very small so that the food can be used for testing in its entirety, it is usually necessary for a portion of it to be taken (e.g. a small quantity from a full production batch, or a portion of what is on sale in a shop) – this process is known as food sampling.