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"Medicine blue iodine" - your reliable protection!

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  • Профилактика йодной недостаточности
  • Нормализация деятельности щитовидной железы
  • Повышение умственного развития у детей
  • Улучшает самочувствие и продлевает жизнь
  • Снижает утомляемость и увеличивает работоспособность
  • Укрепляет иммунитет и предупреждает заболевания
  • Не причиняет вреда организму
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Starch is a natural polymer. And starch isn’t an individual substance, but it is a mixture of two polymers in the composition of (С6Н10О5)n – amylase (10–20 %) and amylopectin (80–90 %) which consist of D-glucose residuum. For amylase n = 200–1000 and for amylopectin – 6000–40000. Thus, the molecular weight of amylopectin can reach 160 g/mole and even bigger value (106-109 g/mole). Amylase and amylopectin are related to homopolysaccharids. Amylase has a linear composition and amylopectin has a ramified one. The peculiarities of a spatial composition of amylase are connected with the configuration of a glycoside compound. By formation of the amylase molecule, the residuums of glucose are connected with each other by the axial a(1®4)- glykosid connections.

крахмал из картофеля

крахмал из кукурузы

крахмал из пшеницы




The picture: the grains of starch from different natural sources under the microscope (1 – from potato, 2 – from maize, 3- from wheat).

A typical qualitative reaction on the starch is its reaction with iodine (a iodine-starch reaction):

By interaction of iodine and starch there is formed a connection of inclusion (clathrate) of a canal type. The clathrate is a complex compound in which the particles of one substance (“molecules-guests”) strike into the crystalline structure of “molecules-hosts”. The amylase molecules play the part of the “molecules-hosts” and iodine molecules are the “guests”. The iodine molecules settle in the canal of a spiral, the diameter of which is ~1nm, created by the amylase molecule in the form of chains ???I???I???I???I???I???. When the iodine molecules get to the spiral, they are greatly influenced by the side of their surrounding (OH-groups) and as a result of this length of the connection I–I enlarges to 0,306 nm (length of connection in the iodine molecule is 0,267 nm). And this length is common for all the atoms of iodine in the chain. The given process is accompanied by the change of iodine coloration to blue-violet one (max 620–680 nm).


Not the least of the conditions is realization of the reaction in vacuum. Control of realization of the reaction should be carried out with the help of chromatography. The exact distance between iodine atoms gives an opportunity to the chain not to bend and that is very important. In this case the substance should correspond to a jelly-like state and should not have inclusions.

By observance of these conditions we get iodine in the oxidation grade 1+, which corresponds to its biological activity. The long-term researches of the properties of aqueous solutions of iodine with starch showed that the biologically active form is a part of a polarized molecule I2 and oxyanion IO – namely iodine in the positively univalent form in the oxidation degree 1+ (V.O. Mohnach 1962, 1968, 1974). In the human’s organism inert iodide anion changes into physiologically active I+1 under the influence of iodides. Both blue coloring and antiseptic properties of iodine-containing substances are connected namely with this form of iodine. Connection of the biological activity of the haloid compounds with their color is confirmed by this. Colorless compounds are lacking in the biological activity.

The compound of iodine and starch got the name of amyloid.

Namely this compound is the main component of “Mixtura indigoticus iodum”.

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