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Boiling seeds denture enzymes, resulting in non-functional enzymes that breaks down (hydrolyse) starch, resulting in blue black colouration around boiled seeds.
Unboiled seeds contains functional enzymes that can break down the starch around the Unboiled seeds that results in a diameter of yellow colouration whereby starch-iodine complex cannot form for blue-black colouration to be observed.
Unboiled seeds contains functional enzymes that can break down the starch around the Unboiled seeds that results in a diameter of yellow colouration whereby starch-iodine complex cannot form for blue-black colouration to be observed.
Date Posted:
5 years ago