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    To test for the presence of starch in a food sample, you would use iodine solution as the reagent. Iodine solution is commonly used to detect the presence of starch due to its ability to form a blue-black color when it comes into contact with starch molecules. By adding a few drops of iodine solution to the food sample, you can observe any color change that indicates the presence of starch.

    Another reagent that can be used to test for starch is Fehling’s solution. When mixed with the food sample and heated, Fehling’s solution will undergo a chemical reaction with any reducing sugars present in the sample, producing a reddish-brown precipitate. While Fehling’s solution is primarily used to test for reducing sugars, it can indirectly indicate the presence of starch if the food sample contains both starch and reducing sugars.

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