I ragazzi del 5° Liceo Scientifico hanno trattato con Lugol, un composto contenente Iodio, pezzetti di zucchine, melanzane, formaggio, pane, castagne, patate, mela e biscotti. Lo Iodio, intercalandosi nella struttura elicoidale dell’amido, cambia colore e da rosso diventa blu scuro. L’analisi del viraggio del colore permette quindi di rilevare la presenza o meno dell’amido in tutti gli alimenti analizzati.
Our brilliant 5th year Scientific High School biologists in training put a variety of foods to the starch test. In order to identify starchy foods, they employed a testing technique which uses iodine to detect foods containing starches. When the iodine comes in contact with starchy foods it automatically turns a blue/black colour. Our students tested a variety of foods such as zucchini, biscuits, eggplant, bread, chestnuts, apples and of course potatoes. Take a look at their results.
