Determination of boron, fat, gross heat of combustion and protein of gabi-starch
Date of Publication
1987
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemistry
Subject Categories
Chemistry
College
College of Science
Department/Unit
Chemistry
Thesis Adviser
Mila Aldema
Defense Panel Chair
Wyona Patalnghug
Abstract/Summary
In this study, starch was extracted from two varieties of taro: namely, gabi Makati (Alocasia machorchiza) and San Fernando gabi (Alocasia hemorphylla). Both varieties yielded a considerable amount of starch. The protein content of taro was determined using the Kjeldahl method. It was found out that both varieties contain a very minute amount of protein. The fat content was determined using the Sohxlet method. The solvent used for the extraction of fat was petroleum ether. Results showed that the fat content of taro starch is low. The gross heat of combustion was determined using the bomb calorimeter. The results obtained showed that gabi-starch can supply a lot of energy which can be of use for man's daily activities. Determination of boron utilized the UV-VIS spectrophotometric method using the car mine reagent as the complexing agent. The boron content of each variety was found to be very low when compared to the lethal dosage in man.
Abstract Format
html
Language
English
Format
Accession Number
TU17448
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
[6], 54 leaves ; illustrations (some color) ; 28 cm.
Keywords
Root crops; Food crops; Starch
Recommended Citation
Valderrama, M. I. (1987). Determination of boron, fat, gross heat of combustion and protein of gabi-starch. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/2970
