ISOLATION, PURIFICATION, AND CHARACTERIZATION OF STARCH FROM PHILIPPINE EDIBLE CANNA RHIZOME (Canna indica L.) FERRER, ROVIN CLARK CELERIO INTRODUCTION Starch is a complex polysaccharide composed of glucose monomer units joined by glycosidic bonds, and serves as a major source of energy for humans. Crops rich in starch had been a large part of the human diet since prehistory. Evidences of early agricultural advances made to domesticate starch-rich crops such as rice, wheat, and corn were found in most parts of the world particularly in China, Mexico, and the Middle East (BeMiller & Whistler, 2009). Since antiquities, plants had been the primary source of starch, as it is present abundantly in most plant species. Plants use starch as a …show more content…
As mentioned, Canna is native to the tropical America. However, the exact origin of the plant is still debated (Navie & Adkins, N.D.). It was introduced in other parts of the world, such as in Southeast Asia, China, Japan, and Africa. Canna is very adaptable to its environment, being able to survive droughts, infestations, and diseases, and as such able to rapidly multiply in numerous regions (Hermann, Quynh, & Peters, 1999). Due to its wide geographical distribution, canna has different local names, such as arrowroot or canna in English-speaking regions, tous-les-mois in the Caribbean, sarvajaya in India, giunco in Africa, and bandera española in the Philippines and Spanish-speaking America (Smithsonian Institution, 2014; ERDB-DENR, …show more content…
The digestibility of the starch determines the bioavailability, or the extent to which the starch can be utilized by living organisms as energy source. (Srikaeo, Mingyai, & Sopade, 2011). Digestibility of starch usually depends on the amount of reducing sugar and amount of indestible fiber in the starch. Literature Cited Andrade-Mahecha, M. M., Tapia-Blácido, D. R., & Menegalli, F. C. (2012). Physical–chemical, thermal, and functional properties of achira (Canna indica L.) flour and starch from different geographical origin. Starch , 64 (5), 348-358. Aprianita, A., Vasiljevic, T., Bannikova, A., & Kasapis, S. (2013, January 10). Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots . Journal of Food Science and Technology . Bell, L. A. (1984). Plant Fibers for Papermaking. Michigan, United States of America: Lilaceae Press. BeMiller, J., & Whistler, R. (2009). Starch: Chemistry and Technology (3rd Edition ed.). United States of America: Academic Press. pp. 1-4, 149-152 Castro, I. R. (2006). A Guide to Families of Common Flowering Plants in the Philippines (1st ed.). Quezon City, Philippines: UP
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
The papermaking process begins with pulp. Pulp is cellulosic fibrous material extracted from cellulosic fiber from wood. Glatfelter uses the Kraft Process to make both hardwood and softwood pulps. Hardwood pulps are taken from oaks, beeches, poplars, birches and eucalyptus tress. They have short fibre of average length of 1 millimeter. The primary purpose of hardwoods is for the paper to achieve bulkiness, smoothness and opacity. Softwood on the other hand is taken from pine and spruce with long fibre averaging 3 millimeters, it provides addition strength to paper. Both softwood and hardwood are produce independently of each other and are mixed end at desire ratio in the paper plant. The process starts from wood chips. Trees are chipped to make wood chips from half an inch to an inch long and up to two fifth inches thick. The chips are feed into a digester, which with cooking liquor would create a chemical reaction, which delignificate the wood. The cooking liquor is composed of white and black liquor. White liquor is composed of mainly sodium hy...
Starch, cellulose, glycogen, and chitin are all examples of polysaccharides. According to the BIO 1510 Lab Manual (2016) polysaccharides are not very soluble in water but can be made to go into solution through heating or agitation. Polysaccharides are excellent energy storage molecules because they are easily built and broken down by enzymes. Forming fairly compact structures, polysaccharides allow energy storage without the space required by a pool of free glucose monomers. Other polysaccharides form strong fibers that provide protection and structural support in both plants and animals. (Carbohydrates.” Home,
Gareth Williams Background knowledge (facts): Chemicals changed by enzymes catalysed reactions are called the substrate of the enzyme they fit into the active site of the enzyme; this is where the reaction takes place, this happens with a lock and key mechanism. The product of the reaction then leaves the active site, freeing it up for more similar reactions to take place. Amylase is a carbohydrase enzyme which is in our saliva gland, this helps digest the carbohydrates that we eat e.g. pasta and bread etc. [IMAGE] Starch is a large molecule which is made up of lots of other smaller
Due to its unique properties and nutritional role, usage of starch in many food applications is currently increasing. It is widely used as a thickener agent, colloidal agent, colloidal stabilizer, bulking agent and water retention agent(Singh, Kaur, & McCarthy, 2007).Sensory qualities and suitability of specific end products depends upon the
arg.gov.sk.ca - arg.gov.sk.ca - arg.gov.sk.ca - arg.gov.sk.ca - arg.gov Carbohydrates supply 80-90% of dietary energy. Sugars, starch, cellulose and related substances are carbohydrates. Starch is more easily digested than cellulose. Grains are easy to digest as they are 60-80% starch. A recent study conducted by Sharon R. Bullimore et al.
This paper research on the different angle that the comparative analysis of the nutritional compositions of the two types of corn. It provides us a view of one of the...
Seven 250ml beakers were obtained and labeled with the following molarity of sucrose solutions: 0 M (pure water), 0.1 M, 0.2 M, 0.3 M, 0.4M, 0.5 M, and 0.6 M. 100 ml of each solution was added to the appropriate beaker. Then, a cork borer was used to obtain a potato cylinder from the potato. It was pushed through the longest axis of the potato. A punch was used to push the potato cylinder out of the cork borer. Enough potato cylinder was obtained to provide 7 1 cm sections. Care was taken to ensure the potato skin was cut off. Each potato piece was blotted dry with a paper towel. A plastic weight boat was placed on a scale, tared and set to measure in grams. Each potato piece was weighed, and the weight was recorded in a table. After weighing,
Every plant grows best when their basic necessities and needs are supplied naturally or artificially. All the plants require air, water, and food for survival and own needs. Plants need water, certain nutrients, and different types of environmental factors like enough temperature/climate and the adequate amount of sunlight for growing. Depending upon the different type of plant used, the results may differ (buzzle.com)
Throughout the history of the human race there have been a great number of crops that were discovered, planted, and over time domesticated. Wheat in the Middle East, rice in Asia, and rye in Eastern Europe are all some of today’s staple crops that feed millions every day. Crops like these make up over 50% of the world’s total food supply. However, the third most eaten crop in the world is maize, or corn, which provides 21% of human nutrition. Today maize feeds millions across the world, but its history is different from the others.
...us. According to the Missouri Botanical Garden this plant is from southern Mexico. It is a epiphyte and is adapted to the very dry environment of the forest canopy. Bone fish cactuses are spineless. The branches look like leaves but are actually a special stem. This plan blooms for just a few nights each year. Its blooms are a fragrant pale yellow. Then there is also gnetum. This is a vine plant. It does not bloom. Gnetum is one of the gymnosperms or vascular plants that bear exposed seeds. There are many other gymnosperms like cycads, gingkos, and conifers. Gnetum is a vine and has large leaves(mbgnet.net).
Complexity of compounds is the reason they must be absorbed long before the physical activity. Starch a main area of complex carbohydrates. It has several bonds. Starches are tightly bound carbon molecules and have several attaching elements. This bonding complexity is the reason starches are capable of retaining large amounts of energy. These compounds should be taken into an athlete's body prior to intense physical activity because an energy storage supply is necessary when simple compounds are completely oxidized.
The basic process of making paper has not changed in more than 2000 years. It involves two stages: the breaking up of raw materials in water to make a suspension of individual fibbers and the formation of felted sheets by spreading this suspension on a porous surface, to drain excess water. The essential steps of papermaking by machine are identical with those of hand papermaking just much more complex. The first step in machine papermaking is the preparation of the raw material. For centuries, the main raw materials used in papermaking were cotton and linen fibbers obtained from rags. Today more than 95 percent of paper is made from wood cellulose. Wood is used mainly for the cheapest grades of paper, such as newsprint. Cotton and linen fibbers are still used for high quality writing and artist’s papers. Many kinds of wood can be used such as aspen, beach, birch fir, gum, hemlock, oak, pine, and spruce.
Humans depend on plants in numerous ways. One reason we depend on plants is for consumption. Plants have the unique ability of producing their own food through a process called photosynthesis. In this process, plants are able to produce macromolecules such as carbohydrates that cannot be produced in animals or humans. In humans, the only to gain these macromolecules is to consume plant matter, or consume plant-eating animals (herbivores).
Tropical and subtropical countries have climatic conditions which are unfavourable for the production of wheat. These countries are therefore heavily dependent on wheat imports to provide staple food products for their populations (FAO; Byerlee, 1987 1-2). In 1960 the FAO (Food and Agriculture Organization of the United Nations) began a Composite Flour Programme aimed at empowering developing nations with the technology to improve their country’s food security. Composite flour is a mixture of flours from cereals and root tubers. Flour from ground legumes such as soya bean may also be added to increase the protein content of the composite flour. Wheat is often the cereal incorporated in the mixture but cereals such as maize, rice, buckwheat and millet can also be utilized (Popper, 2006).