Tag: Chemical indicator

DCPIP is a chemical compound widely used as a redox dye and acid-base indicator. The fundamental reason why DCPIP reacts with vitamin C is rooted in a chemical process called a redox reaction, where electrons are transferred between the two molecules.

The color of iodine changes dramatically from yellowish-brown to a distinct blue-black in the presence of starch, a reaction central to its use in countless scientific and practical applications. This simple chemical principle is just one of many reasons a few drops of iodine have significant utility.

The US Food and Drug Administration (FDA) permits sodium benzoate as a food preservative at a maximum concentration of 0.1%. To accurately measure this widely used additive and ensure compliance, laboratory analysis is required, which often involves a specific chemical indicator for titration.

According to scientific principles, the presence of starch, and more specifically its amylose component, can be detected through a classic laboratory procedure. So, what is the indicator in the experiment to test for the presence of starch amylose? The answer is a solution containing iodine and potassium iodide, such as Lugol's solution.

Did you know that phenolphthalein is widely considered a tasteless and odorless substance, yet it poses significant health risks if ingested? The question of how does phenolphthalein taste is best answered with a strong warning: this chemical is not for consumption and has no discernable flavor.