Hydrolysis of starch by Salivary Amylase and Characterization of hydrolysis products of starch. Iodine test was used, as well as Benedict's test, and Barfoed's test.

Need results of the possible observations for these tests. Thanks.

Aydrobsis of Starch by Sallvary Amylase A Characterization of Hydrolysis Products of Starch (Record Detalled Observationsi) \begin{tabular}{|l|l|l|} \hline Test/Sample & Results/Observations & \multicolumn{1}{|l|}{IndicateIfTheSampleGavea(t)or(-)Test} \\ \hline lodine Test & For Starch & \\ \hline Starch Before Sallva & & \\ \hline After 2 Minutes at 40C & & \\ \hline After 4 Minutes at 40C & & \\ \hline After 6 Minutes at 40C & & \\ \hline After 8 Minutes at 40C & & \\ \hline After 10 Minutes at 40C & & \\ \hline After 12 Minutes at 40C & & \\ \hline After 14 Minutes at 40C & & \\ \hline After 16 Minutes at 40C & & \\ \hline After 18 Minutes at 40C & & \\ \hline After 20 Minutes at 40C & & \\ \hline Tube B (Hydrolyzed Starch) & & \\ \hline Tubedict's Test & For Reduclng Sugars & \\ \hline \end{tabular} List the color changes you observed when applying the iodine test at the time intervals indicated until no color, other than the lodine color, was produced