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Intranet

Almidón en los alimentos

Objetivo: Detectar almidón en diferentes tipos de alimentos

  • Material de laboratorio

    Vasos

    Plato de plástico

  • Reactivos

    Betadine

    Patatas, harina, azúcar, sal, arroz, queso y pan

  • Preguntas

    ¿Qué observas cuando el alimento contiene almidón?

    ¿Por qué diluimos Betadine?

Procedimiento

  • Añade los alimentos que queremos analizar en un plato de plástico.
  • En el vaso de precipitados, mezcla 10 mL de Betadine con 90 mL de agua destilada.
  • Añade unas gotas del Betadine diluido y observa lo que ocurre.

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