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64 Cards in this Set
- Front
- Back
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8 laboratory safety |
Wear your ppe Label all laboratory apparatus during experiments Practice proper disposal of chemicals Keep the laboratory and work area clean and uncluttered Work with hazardous chemicals inside the fume hood Keep an eye on ongoing experiments Know where the laboratory safety shower and eye wash is Eating and unnecesary activities are prohibited during the experiment |
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3 lab reminders |
Experiment involving instruments must be used under instructor's supervision Proper handling and mx of instruments should be observed At the end of every laboratory class, tables and stool chairs must be returned to its proper place |
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7 experiments |
Starch Extraction Physicochemical test Powder flow prop Tableting Weight test Thickness test Hardness test
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Starch extraction |
Procedure for Extracting starch from cassava tubers
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Physicochemical test 4 |
Percentage yield determination Identification test pH LOD |
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Powder flow prop 4 |
Anhle of repose Bulk and tapped density Carr's index Hausner ratio |
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Tableting |
Extracted starch will be used as a disintegrant in the formulation of blank tablet |
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Weight testThickness test Hardness test |
Tablet will be tested based on its To determine if it falls under the specification by the USP |
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5 materials for exp 1 |
Beaker Cassava tubers Cheese cloth Stirring rod Basin |
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9 steps in the process of starch extraction |
1. Cassava tubers-peel, wash, grating/grinding 2. Cassava gratings-mixrd with water 3. Filtering/screening 4. Settling 5. Starch washing 6. Settling/Dewatering 7. Drying 8. Milling 9. Cassava Starch |
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Starch 3 |
Type of carbohydrate: sugar, fiber, starch(CHO) Commonly consumed cadd Important and basic source of energy |
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Starch 3 char. |
Whitw Solid at room temp Insol to cold water |
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Digestion of starch |
Makes GLUCOSE |
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Chem formula of starch |
(C6 H10 O5)n.H20 |
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True density of starch |
Cornstarch 1.478 g/cc |
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Commercial starch |
Generally cohesive Poor flow properties |
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Flow property of starch |
Dependent to moisture content Drying rwsults to free flowing material |
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8 food rich in starch |
CROP WIFS Cornmeal 74% Rice Krispies cereal 72.1% Pretzels 71.3% Flour 68 -70% Saltine cracker 67.8% Oats 57.9% Whole weat flour 57.8% Instant noodles 56% |
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Cornmeal |
74% |
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Rice Krispies cereal
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72.1% |
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Pretzels |
71.3% |
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Flour |
68 -70% |
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Saltine cracker |
67.8% |
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Oats
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57.9% |
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Whole weat flour |
57.8% |
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Instant noodles |
56% |
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2 components of starch |
Amylose Amylopectin |
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Amylose and amylopectin % |
10-25% 75-90% |
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Amylose and amylopectin struc |
Minly linear bonds Highly branched, crystalline |
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Amylose and amylopectin Glucose links |
a 1,4 bonds a 1,6 bonds |
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Amylopectin content |
Contains up to hundred thousand glucose Largest biomacromolecule |
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Decantation 2 |
Process to separate mixtures through gravity Slow and tedious without centrifuge |
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Extraction |
Process of removing something by force |
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Filtering |
To pass it through a device which is designed to remove certain particles contained in it |
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Amylose % of Plants 5 |
24-28% cornstarch 35-39% pea starch 20-23% potato starch 17-20% tapioca 20-24% wheat starch |
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Amylose: cornstarch
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24-28% |
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Amylose: pea starch
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35-39% |
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Amylose: potato starch
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20-23% |
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Amylose: tapioca
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17-20% |
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Amylose:wheat starch |
20-24% |
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Identification test reagent |
I2 test solution |
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I2 test solution |
Used to determine the presence of starch in biological materials |
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Rwsponsible for blue color |
Amylose |
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I2 test soln: Starch is present |
blue-black color |
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I2 test soln: Starch is not present |
Iodine remains brown |
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7 uses of starch |
Thickeners Stabilizers Cosmetics Pharmaceuticals Textiles Paper Construction materials |
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3 plant spurces of starch |
Potato. Solanum tuberosum Rice. Oryza sativa Wheat. Triticum aestivum |
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12 materials for experiment 2 |
Stirring rod pH meter Beaker for glycerin and water Beaker Water bath Stove Oven Evaporating dish Graduated Cylinder Dropper Microscope Glass slides with cover |
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4 procedures under exp 2 |
Percentage yield determination Identification test pH LOD |
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Percentage yield determinationFormula Formula |
PY= AY/TY *100 |
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3 identification test |
Glycerin and water (1:1) View starxh under microscope Describe and draw its appearance
Suspend 1g starch in 5pml of water, boil for 1 min cool and note changes
1ml of mucilage add 0.5 mL of iodine and KI TS Note changes Heat Note changes again |
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Exp2.3 pH proc |
Weigh 5g of starch and add to 25mL of freshly boiled and cooled water Agitate continuously at a moderate rate for 1min Stop the agitation and allow to stand for 15 mins Determine the pH using a pH meter |
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E2.4 LOD |
Dry about 1g of starch Accuartely weighed Heat a 130C for 90 min |
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Starch granules 2 char |
Irregularly shaped, ovoid, pear shaped 30 to 100 um >100um 10 to 35 um |
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Cassava starch granule |
3-8u |
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E.2.2 color test |
I2. dark blue color KI. black Upon heating. Color will disappear |
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E.2.3 pH result |
5 to 8 Acidic or alkaline Does not exhibit self buffering capacity |
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Mounting agents 3 |
Chloral hydrate Canada balsam Glycerin |
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Mounting agents 1 |
Medium that sample is in while it is being imaged on the microscope |
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Mounting agent uses 2 |
Improve image Maintain samples in a good condition for storage and preservation |
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Simplest type mounting agent 2 |
Air or saline based beffer solution |
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Chloral hydrate |
Clearing and mounting solution |
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Canada balsam |
Not miscible with water or alcohol |
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Glycerin |
does not evaporate Keeps the sample wet |
