College Biology Quiz
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During a laboratory exercise, students observe that when starch solution is treated with iodine, it produces a deep blue-black color, but when the same starch is first treated with α-amylase and then with iodine, the color is much lighter. Additionally, amylose produces a darker blue color with iodine than amylopectin does. What structural feature of starch components is responsible for these color differences?
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