An experiment was set up to investigate the digestion of starch by the enzyme amylase. Visking tubing containing a mixture of starch and active amylase was suspended in a beaker of distilled water maintained at 37∘C37^\circ\text{C}37∘C as shown below:
Describe the chemical tests a student could use to determine whether starch and reducing sugars (such as maltose) are present in the beaker water after 30 minutes.
