Phytochemical screening (Qualitative analysis) Pharmaceutically, extraction is the separation of medicinally bioactive compounds of plant tissues using different solvents through standard procedures. All the prepared extracts were qualitatively tested to detect the presence of different classes of phytoconstituents. Phytochemical analysis of all the extracts was carried out for qualitative detection of alkaloids, flavonoids, steroid, glycoside, carbohydrates, tannins and saponins, etc . The intensity of the color or the precipitate obtained was used as analytical responses to these tests. The qualitative results are expressed as (+ve) for the presence and (-ve) for the absence of phytochemicals in the Table 3. Tests for Alkaloids: To the …show more content…
Appearance of violet ring at the junction indicated the presence of carbohydrates. Fehling’s Test: To 1 ml of aqueous extract, 1 ml of Fehling’s A and 1 ml of Fehling’s B solutions were added in a test tube and heated in the water bath for 10 minutes. Appearance of red precipitate indicated the presence of reducing sugar. Benedict’s Test: Equal volume of Benedict’s reagent and extract were mixed in a test tube and heated in the water bath for 5-10 minutes. Appearance of green, yellow or red solution depending on the amount of reducing sugar present in the test solution which indicated the presence of reducing sugar. Tests for Protein and Amino acids: Biuret’s Test: The extract was treated with 1 ml of 10% sodium hydroxide solution in a test tube and heated. A drop of 0.7% copper sulphate solution was added to the above mixture. Appearance of violet or pink colour indicated the presence of proteins. Ninhydrin Test: 3 ml of the test solution was heated with 3 drops of 5% Ninhydrin solution in a water bath for 10 minutes. Appearance of blue colour indicated the presence of amino
While the tube for specimen Cb turned a tannish white in the lower half of the tube while the top stayed the lavender inoculated tube color. Do to this evidence I determined that both specimens Ca and Cb cannot use the process Casein hydrolysis or Casein coagulation due to lack of soft or firm curds in both tubes. Since there was no casein curds formed, I concluded that specimens Ca and Cb also cannot perform the process of proteolysis. My conclusion is supported by the fact that there was no clearing of the medium. I have also determine that neither of my organisms can make the enzymes rennin, proteolytic or even proteases. I know my specimens cannot produce proteases due to the fact that there was no blue coloring in the tubes which means that the byproduct Ammonia was not produced to increase the pH. Since neither of my specimens can make these enzymes, I concluded that my specimens cannot break down lactose or casein. Although I did learn that specimen Cb can reduce litmus due to the evidence that the lower part of the tube turned a tannish white color with a purple ring at the top. This color change from a purple to a white means that the litmus was reduced turning it clear and leaving the white of the milk to show. Finally I know that specimen Ca cannot reduce litmus due to the fact that the tube had no change in
The objective of this experiment was to perform extraction. This is a separation and purification technique, based on different solubility of compounds in immiscible solvent mixtures. Extraction is conducted by shaking the solution with the solvent, until two layers are formed. One layer can then be separated from the other. If the separation does not happen in one try, multiple attempts may be needed.
improved in any way unless another sugar was utilized. There were some things that were difficult to keep constant in the experiment and this is where my results may have wavered slightly. It was difficult to keep the temperature of the warm water constant as it dipped at times which could have had an effect on how efficient the enzymes were. The delivery tubes were becoming blocked sometimes and by shaking the test tube it cleared them. However as we shook the test tube a large number of bubbles were formed which may not have formed if we didn't shake the test tube.
.2 ml enzyme 1 ml of 0.0003M DPIP was added to each tube, noting the time the addition was made. A dropper full of cooking oil was added to cover the surface of the solution. The time taken for the blue colour to disappear or become very faint, was recorded. This procedure was repeated for tubes 2 and 3
First is the Benedict’s test for reducing sugars which determines if a carbohydrate contains a free aldehyde or ketone group. When Benedict’s reagent is heated with a reactive sugar the color of the reagent changes. The initial solution color of the Benedict’s regent is sky blue. Depending on the number of available sites for the reaction to occur, the reaction will result in a solution that may range from green to yellow to orange to brick red, a red precipitate may form if more time is allowed. The test will only show a positive reaction for starch if the starch has been broken down to maltose of glucose. ("BIO 1510 Laboratory Manual," 2016)
Due to the nature of amino acids, a titration curve can be employed to identify
The crude extract obtained by solvent extraction was subjected to various qualitative tests to detect the presence of common chemical constituents as:
The Benedict's Test is used to test the presence of simple sugars in a sample. If sugars are present, a color change will occur from blue to red. However, although the Benedict's test shows the presence of sugars, it cannot accurately determine the concentration of sugar in a sample solution. In our method, we added specific concentrations of glucose to the Benedict's test to use as a chart to estimate the glucose concentration of an unknown solution X. Although this gives a rough estimate of the concentration, it is very inaccurate. For example, the mystery solution X was a pale orange color, which was between the colors in my first and second test tube.
The mixture was combined with saturated sodium chloride, and the aqueous layer, containing alcohol, some acid, and water, was discarded. The organic layer was then dried with granular anhydrous sodium sulfate; this drying agent is used to absorb any water in a solution and should thus, result in a colorless solution. The final product was collected; it was mostly clear, though it has a pale yellow tint. Data Table 2 shows the results and calculations that were gathered after the completion of this experiment. No errors had occurred during the course of the experiment, which is testified by the fairly, high yield of
= Before conducting the experiment I would conduct a simple test for the protein by placing a sample of the albumen into a test tube and add biurett reagent. This contains copper (II) sulphate and sodium hydroxide.
Four solutions were tested an out of the four only one had a color change, meaning that it had alcohol present. This solution was methanol and of course it would produce a color change because methanol is an alcohol. One solution that should have changed color was solution 4, the base-hydrolyzed aspartame, but it did not produce a color change when aqueous ceric ammonium nitrate reagent. Water and fresh aqueous aspartame are not going to produce a color change because there is no alcohol group in there structure.
During the early 19th century, scientists’ started to study chemical components of herbs known. They then enhanced and make their own version of plant compounds. This is the reason why there is an existing rivalry between herbal and therapeutic medicines (Herbal Medicine).
Herbal products are medicinal agents obtained from the plants. It’s all started 100 years ago by ancient people. Since synthetic medicine are not yet invented by that time, ancient people had invented medicine out of the plants. Through generations the original herbal medicine had been modified due to the new knowledge discovered and technologies invented.
Small samples of cold drinks of different brands were taken in a test tube and a few drops of Benedict’s reagent were added. Benedict’s reagent is a solution of Sodium Citrate, Sodium Carbonate and Copper Sulphate. The test tube was heated for few seconds. Formation of reddish color confirmed the presence of glucose in cold drinks.
Tollen's reagent (Ammoniacal AgNO3) 4. Benedict's solution 5. Iodine solution 6. Chloroform (CHCl3) 7.