how do the methods for detecting the differences between starch, casein, and triglyceride hydrolysis differ?
hydrolysis of casein in milk is readily visualized as the opaque milk agar shows clear zones of hydrolysis. because starch is not readily visible in starch agar, iodine is added to form complexes and reveal the clear zones of hydrolysis. detection of fat hydrolysis is performed indirectly. instead of visualizing the absence of the substrate, spirit blue agar contains a pH indicator that reveals the release of fatty acids