Ethanol is used to extract pigments from the leaf, dissolving the green chlorophyll pigments, which results in a loss of green coloration, causing the leaf to become pale or colorless. The presence of starch can be detected more easily after removing chlorophyll because chlorophyll tends to mask the color change caused by iodine staining, which is commonly used to detect starch. By removing chlorophyll from the leaf, the green coloration is eliminated, allowing for a clearer observation of the blue-black color resulting from the reaction between iodine and starch.