Explain why the blue color of starch-iodine complex disappears upon heating?

Starch is a long polymer molecule in one shape of a coil. The iodine molecules goes inside of the coil and this is what makes it turn blue/black. Iodine is a diatomic element with the formula, I2.

Explanation:

This is because the compound of iodine and starch is unstable, but if you put the test tube in cold water, a dark blue sediment will form once more. When starch is heated to boiling point, it begins to break down, and the chains of amyloses break, thus, forming short chains of dextrins, so the colour starts to change.

Explanation:

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not sure if this is what you'r looking for nnew= nold