CASSAVA STARCH AS A MAJOR COMPONENT IN MAKING BIODEGRADABLE PLASTIC ABSTRACT The purpose of this experiment is to be able to help the society with its environmental issues by creating biodegradable plastic out of cassava starch. The procedures that the researchers used in this investigatory project were all experimental and were based on Scientific Method. The researchers used environment-friendly materials which can be made into biodegradable plastics that will not harm the environment
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Investigatory project Cassava starch as an effective component for Ideal Biodegradable Plastic Members: Wesley Ong Kyle Cheng Georwin Ng Charles Ngan Raphael Chan Table of contents I. Introduction II. Review of related literature III. Methodology Introduction A. Background of the study The cassava root is long and tapered‚ with a firm‚ homogeneous flesh encased in a detachable rind‚ about 1mm thick‚ rough and brown on
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Testing for reducing sugars‚ non-reducing sugars‚ starch‚ lipids and proteins in unknown substances: Our aim: was to find out which substances from our five samples have reducing sugars present to determine what they may be for example; they could be monosacchrides or disaccharides. This was carried out by using Benedict’s test. To find out which substances from our five samples were non-reducing sugars‚ since some disaccharides are reducing sugars and this would be carried out by using Benedict’s
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aims to produce biodegradable plastic using cassava starch as its main component. Cassava starch was mixed with water‚ epoxydized soya bean oil (ESBO)‚ glycerol‚ and polyvinyl alcohol (PVA). The mixture was then compressed and tested. Three preparations were made from the mixture. The first preparation contained 50 grams starch‚ 50 grams water‚ 50 grams PVA‚ 2.5 grams ESBO‚ and 2.5 grams glycerol. The second preparation contained 65 grams starch‚ 65 grams water‚ 50 grams PVA‚ 2.5 grams ESBO‚ and 2
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Title: Cassava starch as an effective component for Ideal Biodegradable Plastic Proponent: Zhaira Morysette L. Maco‚ III-Narra student Introduction: Inventions have evolved and continue to evolve such that after several years of study‚ research and experimentation reach great developments. With continuing efforts to investigate the constituents of Philippine plants‚ we have pursued investigation of starch of the cassava plant (Manihot esculenta). Cassava tubers were gathered‚ ground and squeezed
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The main structural difference between starch glycogen cellulose comes from? In: Human and Animal Interaction Starch‚ glycogen and cellulose are all polymers of glucose. They differ in the type of glucose present and the bonds which link thr glucose monomers together. Starch and glycogen are made from alpha-glucose. This is an isomer of glucose in which the hydroxyl (-OH) group attached to carbon number 1 is below the plane of the ring. Starch is itself composed of two types of polymer:amylose
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Reaction Rates of Barley Alpha Amylase with Starch at Specific pH ’s and Temperatures Page 1 Abstract Enzyme ’s are used as catalysts in certain reactions. They help lower the activation energy needed for the reaction to go to completion. At optimum temperature and pH the amount of collisions of substrate and enzyme is at its highest‚ any deviation from the optimum temperature and pH will result in the denaturization of the enzyme. The purpose of this experiment is to find the optimum
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The objective of this lab was to. First‚ we measured out 2.00g of granular zinc and 2.03g of iodine crystals and added them together into a boiling tube‚ which we labeled "R". After‚ we added a boiling chip into a large test tube labeled "P" and we also labeled an empty regular sized test tube with a "C". When we added 5mL of acetic acid to tube R‚ the solution turned red and was hot. After we add 30 drops of the red solution into tube C and continued to swirl tube R‚ the solution became
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the rate in which Amylase breaks down starch into maltose. In this reaction starch is the substrate and maltose is the product. Amylase is an enzyme‚ Enzymes‚ also called catalysts‚ are in living things and there are thousand of them. Enzymes break down food by the active site on the Enzyme forming a chemical bond with a substrate and then water attacks the substrate until it is hydrolysed (split in 2). Equipment: Boiling tubes Timers/ stopwatch Starch Solution of Amylase colourless
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hydrolysis of Starch Abstract This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates‚ then two drops of the mixture of amylase-starch is added from
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