Comparison of Starch Content Among the Selected Crops: Gabi/Taro (Colocasia Esculenta), Sweet Potato (Ipomea Batatas) and Potato (Solanum Tuberosum)
Comparison of Starch Content Among the Selected Crops: Gabi/Taro (Colocasia esculenta), Sweet Potato (Ipomea batatas) and Potato (Solanum tuberosum)
GROUP VIII - 3A
Caramel R. Arcillas
Jhazel Pink L. Alcaraz
April Mae N. Mapute
Crisha Sein R. Atienza
Jesse Orven J. Tumambing
RESEARCHERS
Mrs. Grace R. Guaves
ADVISER
ACKNOWLEDGEMENT
This study would not have been possible without the guidance and the help of several individuals who in one way or another contributed and extended their valuable assistance in the preparation and completion of this study;
To God, for his gift of wisdom and understanding to the researchers and for answering their prayers in their times of need.
To their Chemistry teacher, Mrs. Grace Guaves for teaching them the fundamental of research and investigatory writing and for showing a great deal of patience through at times they tend to be naughty.
To their parents and family members, for the unending love and support that they gave to the researchers.
To the observer/respondents, for their integrity and cooperation.
And lastly, to all those who were a part of this work, the researchers would like to extend their deepest gratitude.
Caramel Arcillas
Jhazel Pink Alcaraz
Crisha Sein Atienza
April Mae Mapute
Jesse Orven Tumambing
CHAPTER I
INTRODUCTION
Background of the Study
Starch is a type of carbohydrate, a nutrient that provides us with energy. Plants make starch during photosynthesis and then store it in their stems or in their roots, like the potato, taro and sweet potato to use as food when they need it. Some plants make more starch than others. Orange iodine solution is used to test for starch because it changes to a blue/black color if there is starch in the sample.
Starch powder is a congealing agent used in cooking to thicken puddings, pie fillings, sauces, gravies and other liquids. The various powders are preferred over flour as a thickener because they are flavorless and dissolve easily in hot
GROUP VIII - 3A
Caramel R. Arcillas
Jhazel Pink L. Alcaraz
April Mae N. Mapute
Crisha Sein R. Atienza
Jesse Orven J. Tumambing
RESEARCHERS
Mrs. Grace R. Guaves
ADVISER
ACKNOWLEDGEMENT
This study would not have been possible without the guidance and the help of several individuals who in one way or another contributed and extended their valuable assistance in the preparation and completion of this study;
To God, for his gift of wisdom and understanding to the researchers and for answering their prayers in their times of need.
To their Chemistry teacher, Mrs. Grace Guaves for teaching them the fundamental of research and investigatory writing and for showing a great deal of patience through at times they tend to be naughty.
To their parents and family members, for the unending love and support that they gave to the researchers.
To the observer/respondents, for their integrity and cooperation.
And lastly, to all those who were a part of this work, the researchers would like to extend their deepest gratitude.
Caramel Arcillas
Jhazel Pink Alcaraz
Crisha Sein Atienza
April Mae Mapute
Jesse Orven Tumambing
CHAPTER I
INTRODUCTION
Background of the Study
Starch is a type of carbohydrate, a nutrient that provides us with energy. Plants make starch during photosynthesis and then store it in their stems or in their roots, like the potato, taro and sweet potato to use as food when they need it. Some plants make more starch than others. Orange iodine solution is used to test for starch because it changes to a blue/black color if there is starch in the sample.
Starch powder is a congealing agent used in cooking to thicken puddings, pie fillings, sauces, gravies and other liquids. The various powders are preferred over flour as a thickener because they are flavorless and dissolve easily in hot