Wh does the blue color of Iodine disapear when amylose reacts with saliva?
I had thought it was because Amylase in saliva will replace the I2 in the amylose coil and thus removes the color, but I got it wrong.
I know it has to be connected to the Amylase in saliva, it should also be about amylose going into maltose. ?any help in understanding would be great. Thanks.
Amylose is a starch and a starch/iodine mixture is blue. Saliva contains amylase, an enzyme that breaks the starch down to begin the digestion process. Without starch, the iodine/starch blue color disappears.
Here is a site with much more information about it.
http://en.wikipedia.org/wiki/Amylase
When iodine reacts with starch, a blue color complex is formed. However, when iodine is mixed with saliva, the blue color of iodine disappears. This reaction occurs due to the presence of an enzyme called amylase in saliva.
Amylase is an enzyme that breaks down starch into its smaller sugar units, such as maltose. When saliva, containing amylase, comes into contact with starch, it starts breaking down the starch molecules into smaller fragments. As a result, the long, coiled structure of amylose (a type of starch) is disrupted, and the iodine molecules can no longer form the blue complex with the exposed amylose chains. This leads to the disappearance of the blue color.
So, in summary, the presence of amylase in saliva breaks down the amylose in starch, causing the blue color of iodine to disappear as the amylose structure is disrupted.
To understand why the blue color of iodine disappears when amylose reacts with saliva, let's break it down step by step.
Firstly, iodine is used as an indicator to test for the presence of starch. In the presence of starch, iodine forms a complex with the amylose component of starch, resulting in a blue color.
Amylose is a type of glucose polymer and a major component of starch. When iodine comes into contact with amylose, the iodine molecules fit themselves into the helical structure of amylose, creating a blue-colored complex.
Now, let's consider the role of amylase, an enzyme present in saliva. Amylase is responsible for breaking down complex carbohydrates, such as amylose, into simpler sugars. When amylase reacts with amylose, it cleaves the glycosidic bonds between glucose monomers, ultimately producing maltose.
However, the formation of maltose does not directly explain why the blue color disappears. Instead, the explanation lies in the structural changes that occur when amylase acts on amylose. During the enzymatic breakdown, the helical structure of amylose is disrupted, leading to a change in the arrangement of glucose units.
As a result, the iodine molecules can no longer fit into the altered structure of the amylose molecule, and the blue complex is no longer formed. This loss of the blue color is an indication that the enzymatic breakdown of amylose by amylase has occurred.
In summary, the blue color of iodine disappears when amylose reacts with saliva due to the alteration of the amylose structure caused by the enzymatic action of amylase. This structural change prevents the formation of the blue iodine-amylose complex.
the choices remaining are 1. Saliva causes the amylose chain to uncoil soIodine is no longer trapped.
2. Saliva reacts with Iodine causing it to be unable to complex with the amylose coil.
3. Saliva cause the amylose chain to break into short chains and then into glucose which does not coil and so does not trap Iodine.
I have been tring to read everything I can about this subject, but nothing is saying anything that concerns the choices left. Any help would be welcomed.