Kushal said:if I'm not wrong, you should consider the typical test for starch, with iodine forming a blue black complex with the starch.
the halides are reducing agents. and the bleach is an oxidising agent.
Starch is a type of carbohydrate that is commonly found in plants, such as wheat, corn, and potatoes. It is also found in some animal products, like milk and eggs.
Starch is often used as a thickening agent in commercial products, such as soups, sauces, and dressings. It is also commonly used in baking as a binding agent and to add texture to baked goods.
Commercial bleach is a chemical solution that is used as a disinfectant and whitening agent. It works by breaking down the chemical bonds in stains and microorganisms, effectively removing them from surfaces.
Halides are a group of chemical elements that include chlorine, fluorine, bromine, iodine, and astatine. They are different from other elements because they all have seven valence electrons, making them highly reactive and often found in compounds rather than in their pure form.
Halides are commonly used in commercial products for their disinfectant and bleaching properties. For example, chlorine and bromine are often used in swimming pools to kill bacteria and keep the water clean. Fluorine is used in toothpaste to prevent tooth decay, and iodine is used in antiseptics to kill germs on the skin.