1. Introduction 
   Starch is a polysaccharide, a source of energy. It was Marie-Anne Pierette Paulze, wife of Lavoisier (17th century), who was the first person, together with her husband, to conclude that food is a source of energy. Later, in the 20th century, Gerty Theresa Radnitz Cori was the first scientist to study, also with her husband, carbohydrate metabolism at the molecular level. Her studies led to an understanding of how cells consume and store energy from carbohydrates. Thanks to their contributions, they were able to significantly improve treatments for diabetes. 
 You have already studied foods that are rich in polysaccharides such as starch, but... Do we find starch only in these foods? 
 In this practice we are going to verify that, surprisingly, we can find starch in foods that are not very suspicious of containing it, as is the case of ham, and any other type of pork cold meat, turkey, etc. 
  Before starting the practice, you should know that most of the manufacturers of this type of cold cuts add starch to the meat during the elaboration process. This allows them to obtain a greater quantity of cold meat from the same initial quantity of meat. The cost of production, for example, of York ham, is considerably reduced with the addition of starch to the final product. This represents a fraud for the consumer since, when buying cold cuts of pork, turkey, etc., he pays "at the price of meat" for the added starch. 

2. Materials 
   For the realization of this practice we are going to use: 
    -Pork cold cuts, turkey, chope, ... 
   -Plastic plates. 
  -Iodine-lugol solution. 
  -Bleach. 

3. Procedure 
   What you are going to do is to qualitatively assess the starch added to the cold cuts. You will do this by using the property of starch to stain violet with iodine solutions. Therefore, if the cold cuts you want to analyze have a lot of starch added to them, when you add a few drops of iodine, they will be stained an intense violet color. On the contrary, if the cold cuts do not contain starch, they will not give any type of coloration. 
    Before adding the lugol, you must remove the colorant that is added to the cold cuts to obtain a pink color. Manufacturers add this colorant to make their products look more appetizing. To remove this coloring we will use bleach, so the procedure to follow would be the following one: 

1. Write down in the table below the brand, type of product and price per kilo. 
2. Take each of the pieces of cold cuts and leave them for two or three hours submerged in bleach (to eliminate the dye we have talked about). If you have little time to carry out the activity, you can skip this step. It is not essential to see the final result. 
3. After this time, wash each piece of ham well under the tap. Be careful not to splash bleach on them, you could ruin all your clothes! 
4. After having washed thoroughly to remove all traces of bleach, add a few drops of lugol to each piece of ham. 
5. Observe the color of each piece. 

3. Results  
At the end of the practice, answer the following questions: 
   a. Which of the pieces of cold meat is stained more intensely? 
   b. What does this mean? 
   c. Do you find any relationship between the intensity of coloration and the price of the cold meat? 
   d. Write your conclusions after performing this practice. 
   e. Look up information about Gerty Therea and Marie-Anne Pierette. Do you find any parallels in their lives with respect to the problems they had in doing their work, the way they solved them, their publications, etc.? Write your conclusions.