in testing for starch in a green leaf what effect did the boiling water have on the leaf?
Boiling water has the effect of denaturing the enzymes present in the leaf. This process disrupts the structure and function of the enzymes, rendering them unable to catalyze their respective biochemical reactions. In the context of testing for starch in a green leaf, boiling water is commonly used to break down the cell membranes and release the starch molecules for further analysis.
Boiling water would have broken down the cell structure of the leaf, causing it to become soft and limp. This effect is due to the denaturation of proteins and the disruption of the cell membranes. The boiling water essentially "cooked" the leaf, altering its physical properties.
In terms of testing for starch in a green leaf, boiling water is commonly used to remove chlorophyll, a green pigment that can interfere with the detection of starch. By boiling the leaf, the chlorophyll pigments are broken down and leached out, leaving behind a decolorized leaf.
Once the leaf has been boiled, it can be further tested for the presence of starch using iodine solution. Iodine reacts with starch to produce a blue-black color. Without the interference of chlorophyll, the starch in the leaf can more easily be detected and observed.