When iodine reacts with starch, it produces a blue-black color. Starch is a white substance which plants use to store food. What structure did you see better because of the iodine? Why did you see this structure better?

Amylose in starch is responsible for the formation of a deep blue color in the presence of iodine. The iodine molecule slips inside of the amylose coil. This makes a linear triiodide ion complex with is soluble that slips into the coil of the starch causing an intense blue-black color.

Due to this, we can see the structure better

Figure attached. Please check

b. accuracy of the data matters alot more than its number of digits, organization or amount of detail. quantitative observation is more accepted than the qualitative observation.