There is no significant amount of starch in an orange.
If the iodine solution stays orange after testing a leaf for starch, it indicates that the leaf does not contain starch. Starch would typically turn the iodine solution blue-black in color. Therefore, the orange color suggests that the leaf did not produce a significant amount of starch through photosynthesis.
It turns it orange.
Iodine is an indicator for starch. The reaction between iodine and starch causes a color change from brown/orange to blue/black.
Starch indicator solution will remain its original color (usually colorless) in the absence of starch. Without starch present, there will be no color change observed when using starch indicator solution.
Use Iodine as an indicator. Just add it to your sample and the orange-brown colour will turn blue-black in the presence of starch.
Because baking soda is NaHCO3 and starch is (C6H10O5). Getting starch in packs of baking soda would be like getting mincemeat in your orange juice. It's not what you're buying.
Oranges, like almost every fruit, have an abundance of natural sugars (glucose, sucrose, fructose) in the form of mono or di-saccharides. It probably do not contain detectable amount of starch.
When iodine reacts with starch, the solution will turn a brownish colour.
The iodine test is commonly used to test for the presence of starch. When iodine is added to a sample containing starch, it will turn blue-black in color if starch is present. Another test is the Benedict's test, where a color change from blue to red-orange indicates the presence of reducing sugars, which can be produced from starch through the process of hydrolysis.
The product you are referring to is likely iodine. Iodine is a chemical element with a colorless solution that turns orange when it comes into contact with starch.
Starch is polymer composed of many glucose molecules connected together by glycolytic bonds, oranges contain many sugars, including glucose, fructose, and sucrose, so it is not thoroughly composed of glucose molecules, and therefore will not form starch.