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    EXPERIMENT NO 1

    Uploaded by

    Arslan Yousaf

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    EXPERIMENT NO 1

    Uploaded by

    Arslan Yousaf
    1 views4 pages

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1 views4 pages

    EXPERIMENT NO 1

    Uploaded by

    Arslan Yousaf

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    EXPERIMENT NO.

    1
    Extraction of starch from potato and its identification

    Introduction

    Potato is an underground vegetable growing from swollen part tuber. It has leucoplasts which are
    oval shaped and have starch stored in form of granules. The potato contains vitamins and
    minerals, as well as an assortment of phytochemicals, such as carotenoids and natural
    phenols. The potato is best known for its carbohydrate content (approximately 26 grams in a
    medium potato).

    Plants store glucose as the polysaccharide starch. The cereal grains (wheat, rice, corn, oats,
    barley) as well as tubers such as potatoes are rich in starch. Starch is a polymer of glucose, it has
    branches at α-1,4 and α-1-6 linkage and composed of monomers of glucose. Thus it is a
    polysaccharide. It can be separated into two fractions amylose and amylopectin. Natural starches
    are mixtures of amylose (10-20%) and amylopectin (80-90%).

    Apparatus

    1. Knife
    2. Pestle and mortar
    3. Weighing balance
    4. Beakers (2)
    5. Filter paper
    6. Filter cloth
    7. Test tubes
    8. Potato
    9. Stirrer

    Chemicals required

    1. Iodine solution
    2. Distilled water

    Procedure

    First take 25g of potato (washed, dried and peeled). Crush it well in pestle and mortar. Add equal
    amount of distilled water in it i.e. 25ml. Transfer them into a beaker, mix water well with
    crushed potato and let them stay for 2 minutes to enhance extraction. Remove potato debris from
    solution using filter cloth. Rinse debris with water at least two times, to extract starch and let it
    settle for 8-10 minutes until starch will be seen at the bottom of beaker. Drain supernatant and
    filter it via pre-weighed filter paper. Wash it 2-3 times with water. Allow starch to dry and weigh
    it. Calculate percentage yield as follows;

    Percentage yield = (Weight of starch/Weight of potato) x 100

    Identification test of starch

    Take small amount of starch and made its solution in water. Then add iodine solution. Color of
    solution will be changed from red to purple (deep blue), indicating presence of starch.

    Pharmaceutical uses of starch

    1. Bulking agent
    Starch is used as a bulking agent i.e. it is added to increase weight of API.
    2. Disintegrant
    Starch is used as a disintegrant. It absorbs water, swells and bursts.

    3. Tablet binder
    Starch is used as a tablet binder and binds API and other excipients.
    4. Thickening agent
    Starch is used as a thickening agent in different food products.
    5. Suspending agent
    Starch is used as a suspending agent, because it increases viscosity of solution and
    decreases sedimentation velocity of particles.
    6. Food additive
    As an additive for food processing, food starches are typically used as thickeners and
    stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and
    salad dressings, and to make noodles and pastas.

    Some other potential uses are:

     Unmodified starch can be used in the paper., mining and building Industries.
     It can be modified and converted to starch derivatives, isosugar, high fructose
    syrup and ethanol.
     Starch is also used to make some packing peanuts, and some drop ceiling tiles.
     Starch is used to produce various bioplastics, synthetic polymers that are
    biodegradable.
     Hydrogen production can use starch as the raw material, using enzymes.

    Structure of branched and unbranched starch

    Structure of Amylose (Unbranched starch)


    Structure of Amylopectin (branched starch)

    Calculations
    Weight of potato= x
    Weight of filter paper=w1= a
    Weight of starch+ paper=w2= b
    Weight of starch=w=w2-w1=c
    Percentage yield= weight of starch/weight of potato x100= d%

    Result

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