Food Toxicant in Root Crops
The Royal and Pontifical
University of Santo Tomas
The Catholic University of the Philippines
College of Education, Department of Food Technology
Experiment #3
Food Toxicants
FT 104 B
Food Chemistry II
Group 2
Submitted by:
Collado, Dan Mark R.
Eustaquio, Shekinah A.
Isuga, Aedrian Lorenzo E.
Luna, Maria Nikkita H.
Santos, Kim Joshua C.
Sombrano, Mary Chenneth S.
Torres, Vincent Joseph P.
Villaceran, Danielle P.
Submitted to:
Asst. Prof. Eufemio Barcelon Ph.D
Submitted on:
September 18, 2013 I. Results
Rootcrop | % Alkaloid Average | Cassava | 95.17 % | Sweet potato | 82.51 % | Taro | 93.71 % | Potato | 91.68 % |
Table 1. Determination of Alkaloid Raw Data Rootcrop | Weight of pre-weighed filter paper(g) | Weight of filter paper with ppt before drying(g) | Weight of filter paper with ppt after drying(g) | Weight of alkaloid(g) | % Alkaloid | Cassava | | Trial 1 | 1.6531 | 3.8278 | 3.4327 | 0.3951 | 92.098 % | Trial 2 | 1.7473 | 3.4180 | 3.4061 | 0.0119 | 99.762 % | Trial 3 | 1.7743 | 4.0165 | 3.6983 | 0.3182 | 93.636 % | AVERAGE | 95.17 % | Sweet Potato | Trial 1 | 1.6562 | 4.2838 | 3.5144 | 0.7694 | 84.612 % | Trial 2 | 1.6578 | 4.2775 | 3.3334 | 0.9441 | 81.118 % | Trial 3 | 1.6832 | 4.0456 | 3.1356 | 0.91 | 81.8 % | AVERAGE | 82.51 % | Taro | Trial 1 | 1.1135 | 1.8490 | 1.5058 | 0.3432 | 93. 136 % | Trial 2 | 1.6553 | 2.7951 | 2.5744 | 0.2207 | 95. 546 % | Trial 3 | 1.6395 | 2.7172 | 2.4230 | 0.2942 | 94.116 % | AVERAGE | 93.79 % | Potato | Trial 1 | 1.6447 | 3.0550 | 3.0213 | 0.0337 | 99.326 % | Trial 2 | 1.6637 | 4.1325 | 3.3705 | 0.762 | 84.76 % | Trial 3 | 1.6218 | 3.8151 | 3.3622 | 0.4529 | 90.942 % | AVERAGE | 91.68 % |
II. Computation
Computation:
Determination of Alkaloid initial-finalinitial x 100 Trial 1
5 g-0.3432 g5 g x 100=93.136 %
Trial 2
5 g-0.2207 g5 g x 100=95.586 %
Trial 3
5 g-0.2942 g5 g x 100=94.116 %
III. Discussion
University of Santo Tomas
The Catholic University of the Philippines
College of Education, Department of Food Technology
Experiment #3
Food Toxicants
FT 104 B
Food Chemistry II
Group 2
Submitted by:
Collado, Dan Mark R.
Eustaquio, Shekinah A.
Isuga, Aedrian Lorenzo E.
Luna, Maria Nikkita H.
Santos, Kim Joshua C.
Sombrano, Mary Chenneth S.
Torres, Vincent Joseph P.
Villaceran, Danielle P.
Submitted to:
Asst. Prof. Eufemio Barcelon Ph.D
Submitted on:
September 18, 2013 I. Results
Rootcrop | % Alkaloid Average | Cassava | 95.17 % | Sweet potato | 82.51 % | Taro | 93.71 % | Potato | 91.68 % |
Table 1. Determination of Alkaloid Raw Data Rootcrop | Weight of pre-weighed filter paper(g) | Weight of filter paper with ppt before drying(g) | Weight of filter paper with ppt after drying(g) | Weight of alkaloid(g) | % Alkaloid | Cassava | | Trial 1 | 1.6531 | 3.8278 | 3.4327 | 0.3951 | 92.098 % | Trial 2 | 1.7473 | 3.4180 | 3.4061 | 0.0119 | 99.762 % | Trial 3 | 1.7743 | 4.0165 | 3.6983 | 0.3182 | 93.636 % | AVERAGE | 95.17 % | Sweet Potato | Trial 1 | 1.6562 | 4.2838 | 3.5144 | 0.7694 | 84.612 % | Trial 2 | 1.6578 | 4.2775 | 3.3334 | 0.9441 | 81.118 % | Trial 3 | 1.6832 | 4.0456 | 3.1356 | 0.91 | 81.8 % | AVERAGE | 82.51 % | Taro | Trial 1 | 1.1135 | 1.8490 | 1.5058 | 0.3432 | 93. 136 % | Trial 2 | 1.6553 | 2.7951 | 2.5744 | 0.2207 | 95. 546 % | Trial 3 | 1.6395 | 2.7172 | 2.4230 | 0.2942 | 94.116 % | AVERAGE | 93.79 % | Potato | Trial 1 | 1.6447 | 3.0550 | 3.0213 | 0.0337 | 99.326 % | Trial 2 | 1.6637 | 4.1325 | 3.3705 | 0.762 | 84.76 % | Trial 3 | 1.6218 | 3.8151 | 3.3622 | 0.4529 | 90.942 % | AVERAGE | 91.68 % |
II. Computation
Computation:
Determination of Alkaloid initial-finalinitial x 100 Trial 1
5 g-0.3432 g5 g x 100=93.136 %
Trial 2
5 g-0.2207 g5 g x 100=95.586 %
Trial 3
5 g-0.2942 g5 g x 100=94.116 %
III. Discussion