Problem: How does positive amylase indicate a negative result for starch in a Lugol Test?
I am in grade 12 biology, and in class my lab group is going to conduct an experiment where we test different food for starches using Lugol's solution. I am curious on how the process works, and from what I've researched, I've found that amylase is an enzyme in starch has the ability to degrade it into smaller carbohydrate units (if hydrolysis is undergone).
I don't quite understand how this works. If amylase is a enzyme found in starch, shouldn't its presence as a whole be an indicator that starch is present in a sample? How could amylase be present if this was not the case, and give us a negative result for the presence of starch?