Thermally Reversible Balance in Iodine - Starch System

Thermally reversible process of forming the iodine-starch complex its blue color is investigated. Results of experiments which allow estimating quantitative kinetic parameters of this thermally reversible equilibrium are given. The difference in the transformation kinetics of system components: iodine-containing clathrate compounds, amyloiodine and amylopektoiodine is detected upon exposure to temperature. It has been found that the solution of amyloiodine change its color more quickly in contrast using amylopektoiodine. The parameters of the thermally reversible process: rate constants, activation energy and temperature coefficients were determined for amyloiodine, amylopektoiodine and iodine-starch complex. The fact of incomplete color restoration upon cooling for amylopektoiodine solution was detected. An explanation the different behavior for the individual components of the system and integrating iodine-starch complex was suggested.

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