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Updated: September 30, 2026
If, on the other hand, no erythrodextrin is used, the diffusion of the iodine causes at once simply a blue coloring. With regard to the iodine reaction of starch, Brukner contests Sachsse's view as to the loss of color of iodide of starch at a high temperature.
Brukner regards the red color as resulting from a mixture of erythrodextrin, and the greater solubility of this substance in water.
If a mixture of filtered potato starch paste and erythrodextrin is dried in a watch glass covered with a thin pellicle of collodion, and a drop of iodine solution placed on the latter, it penetrates very slowly through the pellicle, the dextrin becoming first tinctured with red, and the granulose afterward with blue.