Answer :
Final answer:
After adding amylase to a potato sample and testing it with Benedict's reagent after 10 minutes, the solution is expected to show a reddish-brown color, confirming the presence of reducing sugars due to the enzymatic breakdown of starch.
Explanation:
If amylase is added to a sample of potato, a substance rich in starch, and tested with Benedict's reagent after 10 minutes, you would generally expect a positive result which indicates the presence of reducing sugars. Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars. During the 10-minute period, the amylase would have broken down the starch present in the potato into smaller sugar molecules, which are reducing sugars. When Benedict's reagent is used, these reducing sugars will react and typically form a reddish-brown color, indicating the presence of glucose or other reducing sugars produced by the enzymatic breakdown of starch.
Benedict's reagent is used to test for the presence of reducing sugars. It is a blue solution that, when warmed with reducing sugars, changes color from blue to green, yellow, and finally to a reddish-brown, depending on the amount of sugar present. Therefore, in this case, the results would likely indicate that starch in the potato has been converted into reducing sugars by the action of amylase.