英文解释淀粉遇碘变蓝的原理

2025-02-21 11:58:36

推荐回答（1个）

回答1：

淀粉变蓝的原理：
这主要取决于淀粉本身的结构.淀粉是白色无定形粉末,由直链淀粉（占10—30%）和支链淀粉（占70—90%）组成.直链淀粉能溶于热水而不呈糊状,支链淀粉不溶于水,热水与之作用则膨胀而成糊状.其中溶于水中的直链淀粉,呈弯曲形式,并借分子内氢键卷曲成螺旋状.这时加入碘酒,其中碘分子便钻入螺旋当中空隙,并借助范得华力与直链淀粉联系在一起,从而形成络合物.这种络合物能比较均匀地吸收除蓝光以外的其它可见光（波长范围为400—750钠米）,从而使淀粉变为深蓝色.
英文解释是：
It
mainly
depends
on
the
structure
of
starch
itself.
Starch
is
a
white
amorphous
powder,
composed
of
amylose
(10
-
30%)
and
amylopectin
(70
-
90%).
Amylose
soluble
in
hot
water
but
not
mushy,
branched
chain
starch
is
not
soluble
in
water,
hot
water
and
is
the
expansion
of
the
paste.
Amylose
dissolved
in
water,
bent
form,
and
through
intramolecular
hydrogen
bonding
coiled
into
a
helix.
Then
joined
the
iodine
iodine
molecules,
which
then
drilled
into
a
spin
gap,
and
with
the
help
of
van
der
Waals
force
and
straight
chain
starch
together,
thus
forming
a
complex.
This
complex
can
evenly
absorb
other
visible
light
blue
(except
outside
the
wavelength
range
of
400
-
750
nm),
so
that
the
starch
is
deep
blue.

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