Procedure: Using lodine, which stains starch a dark-blue/black color, you will determine the presence of starch in a solution and the effect that amylase has on the
starch. After adding iodine, if the solution remains the color of the iodine solution itself,
then starch is not present; the amylase has hydrolyzed it into maltose molecules which no
longer react with iodine. In this way, you can determine the time it takes for the reaction to
run its course...

What is the substrate in this reaction?

What is the product in this reaction?

What is the enzyme in this reaction?