Extraction and Identification of Carbohydrate

Phytochemistry & Pharmacognosy
Laboratory
Activity No. 8
EXTRACTION AND IDENTIFICATION OF CARBOHYDRATE
Objectives:
1. To label the parts of the rice starch and commercial corn starch.
2. To show the different structure of starches through a microscope.
3. To answer the following questions.
Specimens: sweet potato; corn starch; rice starch; Starch, USP
Materials:
Knife Spatula Oven

Chopping board Stirring rod Thermometer
Weighing scale Microscope pH meter
2 pcs beaker Glass slide with
Blender cover
Muslin cloth Dropper
Procedure A:
1. Pare the storage root of sweet potato and cut into small cubes. Weigh
accurately about 100g, add a small amount of water, and homogenize.
2. Strain the homogenized pulp through a piece of coarse cloth agitating the
pulp vigorously with a spatula.
3. Collect the filtrate in a large beaker.
4. Allow the starch to settle for one hour then decant the supernatant liquid
which contains cellular debris
5. Repeat washing, collecting all of the filtrate in the beaker.
6. Allow the starch to settle for one hour then decant the supernatant liquid
which contains cellular debris.
7. Add water, stir, and again allow the starch to settle.
8. Decant once more.
9. Mount one or two drops of the starch suspension and examine under the
microscope.
10. Filter if necessary to remove any remaining water from the starch.
11. Transfer the product to a porcelain dish and dry in an oven at 50˚ C .
12. Weigh and compute the percentage of starch.
1
College of Health Sciences 2nd semester
Notre Dame of Dadiangas University BS Pharmacy II
13. Do the same with available plant material.
Procedure B:
1. Prepare water mounts of commercial corn starch and rice starch.

2. Observe the typical shape, form and location of the hilum, nature of the
striation, and type of aggregation. Make drawings to represent the various
shapes and aggregation of the grains indicating the hilum and striations
observed.
Procedure C:
Perform a USP 2o tests for identification and pH of starch on your samples:
a. Prepare a smooth mixture of 1 g of starch with 2ml cold water, stir it into
15ml of boiling water, boil gently for 2 minutes, and cool: the product is a
transluscent, whitish jelly.
b. A water slurry by weighing 20.0 g + 100mg of starch, transferring it to a
suitable non-metallic container adding 100ml of water. Agitate
continuously at a moderate rate for 5 minutes, then stop agitation, and
immediately determine the pH to the nearest 0.1 unit: the pH, determined
potentiometrically, is between 4.5 to 7.0, for corn and wheat starch, and is
between 5.0 and 8.0 for potato starch.
2
Results/Observation:
A-1.
1. Weight of camote cubes _____________________

2. Weight of starch obtained from camote ______________
3. Calculate the percentage of starch obtained
Solution:
A-2. Microscopic structure of starch suspension.
B-1. Draw and label
Hilum: point, centric Hilum: line
Shape: rounded/ oval Shape: polyhedral
Aggregation: simple Aggregation: semi-compounded
Striation: faint concentric Striation: transverse
3
Commercial Corn Starch Rice starch
C-1. pH: commercial corn starch
pH: rice starch
pH: camote starch
Questions:
1. Compare starches from potato, corn, rice, cassava and sweet potato.
Potato starch is starch extracted from potatoes. The cells of the root
tubers of the potato plant contain leucoplasts. To extract the starch, the
potatoes are crushed, and the starch grains are released from the destroyed
cells. The starch is then washed out and dried to powder. Cornstarch derives
from a very specific part of the corn, the endosperm. Upon extracting the
starch from the endosperm, a white powdery substance is created. Rice
starch is a natural polymeric carbohydrate and the main component of rice. In
its native form it is an insoluble white powder consisting of both amylose and
amylopectin. Just like rice it can differ greatly in composition and structure.
Cassava starch is a natural raw material that enhances the strength of
noodles and can change the texture of noodles. Sweet potato flour is a
gluten-free root starch produced from white sweet potatoes or camote. It is
commonly used as a coating for fried meats and poultry and also as a starch
for gluten-free baked goods such as breads, cookies, muffins, and pancakes.
It may also be used to thicken sauces and gravies.
4
POTATO
CORN
RICE
CASSAVA
5
SWEET POTATO
2. Why must starch study be dried at a relatively low temperature?
Starch must be dried at a relatively low temperature because at higher

temperature it decomposes at the carbon content can get converted to carbon
dioxide.
3. Why are the hilum and striations better seen in the commercial starches than
in grains inside the plant cells?
Hilum and striations better seen in the commercial starches than in grains
inside the plant cells because they are often identifiable than grains. It also
preserve when actual plant remains and the difference between their shapes
and sizes are bigger/ clearer than the grains inside the plant cells.
4. What are dextrins? How are they prepared?
Dextrins are variety of products obtained by heating a starch in the

presence of small amounts of moisture and an acid. It is a carbohydrate that
is water-soluble polysaccharide formed by hydrolysis of starch. It is prepared
by heating any starch in the presence of either water/ dilute hydrochloric acid.
CONCLUSIONS: (at least 2 paragraphs)
6
Starch is the most common substitute carbohydrate obtained from plants,

and it can be found as grains of different sized in almost all organs, as well as
in huge quantities in some storage organs. Starch grains are typically
rounded or oval white granules with a central portion called the hilum that
appears as a circular point or a simple, curved, or multiplerayed cleft and is
highly light refractory. The hilum may also be positioned eccentrically. The
hilum denotes the point at which the grain begins to shape.
The striations of the lamellae, which are often obscure, reflect starch
layering during granule formation. Since the starch layers are not identical in
nature, their refractive indices are slightly different, resulting in the
appearance of concentric rings. Microcystals oriented with their long axes
pointing toward the hilum make up the starch of the layers. When starch
grains are exposed to polarized light, they take the shape of a black cross,
with the bars intersecting at the hilum and running parallel to the polarization
planes. The crystallites in an extinction role are represented by the black
cross.
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Phytochemistry & Pharmacognosy

EXTRACTION AND IDENTIFICATION OF CARBOHYDRATE

Specimens: sweet potato; corn starch; rice starch; Starch, USP

Knife Spatula Oven

13. Do the same with available plant material.

1. Prepare water mounts of commercial corn starch and rice starch.

Perform a USP 2o tests for identification and pH of starch on your samples:

1. Weight of camote cubes _____________________

A-2. Microscopic structure of starch suspension.

B-1. Draw and label

Hilum: point, centric Hilum: line

Shape: rounded/ oval Shape: polyhedral

Aggregation: simple Aggregation: semi-compounded

Striation: faint concentric Striation: transverse

Commercial Corn Starch Rice starch

C-1. pH: commercial corn starch

pH: rice starch

pH: camote starch

2. Why must starch study be dried at a relatively low temperature?

Starch must be dried at a relatively low temperature because at higher

4. What are dextrins? How are they prepared?

Dextrins are variety of products obtained by heating a starch in the

CONCLUSIONS: (at least 2 paragraphs)

Starch is the most common substitute carbohydrate obtained from plants,

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