Primary Products 1

8/12/2019 Primary Products 1

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Exercise 6:

Primary Products of Photosynthesis

TFCD2- Group 1- (Castillo, Aquino, Bitonio, Lomibao, Ocat)


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PHOTOSYNTHESIS


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PHOTOSYNTHESIS

The process that converts carbondioxide into organic compounds,

using the energy from sunlight.Sunlightis changed into chemical energy thatmake up theplantsbody.


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PHOTOSYNTHESIS

Photosynthesis allows the plant to:

Build organic compounds from CO2and

H2O

The suns energy is converted to a

biological usable form of chemical

energyThe chemical energy is stored in the

plantsorganic compound


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This experiment aims to identify theprimary products of photosynthesis

that may be of importance in themanufacture of pharmaceuticalproducts.

This experiment was conductedin orderto help the student determine andfamiliarize themselves with these

photosynthetic products through theuse of various chemical tests and helpthem describe the pharmacologicaluses of the products.


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MATERIALS


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MATERIALS

Plant and Plant materials:

Molasses, cane sugar, raisin, corn syrup,

banana, potato, cassava, mongo seeds,

soya, corn, peanut, coconut, cocoaReagents: IKI, Fehlings soln,

concentrated nitric acid, 10% NaOH,

acetone

Water bath, tong, test tube holder, mortar

and pestle, filter paper, test tubes, stopper


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PROCEDURES


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CARBOHYDRATES

IN PLANTS


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CARBOHYDRATES

Carbohydrates are organic compounds thatinclude both sugars and polymers of sugars.

The simplest carbohydrates are themonosaccharides, also known as simple sugars.

Disaccharides are double sugars, consisting of twomonosaccharides joined by a covalent bond.

Carbohydrates also include macromolecules calledpolysaccharides, polymers composed of many

sugar building blocks.


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Presence of Sugar in a Leaf Extract

1. Cut up a leaf which has beenexposed to bright light and crush itwell with a little water.

2. Filter the liquid into a test tube about1/3 filled.

3. Add about 3 mL ofFehlingssolution.

4. Boil it for a minute.


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Presence of Sugar in Molasses,

Cane Sugar, Raisin, Corn Syrup

1. Get 5 test tubes and label A, B, C, D, and E.

2. In test tube A, put 1 mL of molasses, and 2 mL of water.

3. In test tube B, put a few crystals of cane sugar and 3

mL of water.

4. In test tube C, mash a raisin and put in 3 ML of water.

5. In test tube D, put 1 mL corn syrup and 2 mL of water.

6. Shake the test tubes well until the materials are mixed

well.

7. In test tube E, put 3 mL of distilled water.

8. In all the test tubes, add 3 mL ofFehlingssolution.

9. Boil for a minute.


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Starch in Various Plan Materials Such AsBanana, Potato, Cassava, Kamote

1. Make thin sections of the plantmaterials.

2. Mount in water in a slide andexamine with a low power objectiveunder the microscope.

3. Place a drop of IKI solution on theslide at the edge of the cover glass.


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PROTEINS


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PROTEINS

Proteins are organic compoundsmade of amino acids arranged in alinear chain and folded into a globular

form. The amino acids in a polymer arejoined together by the peptide bondsbetween the carboxyl and amino

groups of adjacent amino acidresidues.


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Presence of Proteins in Various Plant

Materials

1. Soak a small amount of mongo, soya,and corn seeds in water overnight.

2. Ground these materials separately

with a mortar and pestle.3. Add water and let stand for 30

minutes.

4. Filter the materials and test for thepresence of proteins using theXanthoproteic test.


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XANTHOPROTEIC TEST

The xanthoproteic test is a test for thedetection of proteins in whichconcentrated nitric acid reacts with

the proteins to form a yellow color thatis intensified to orange-yellow by theaddition of alkali


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Xanthoproteic Test

1. Put 3 mL of the filtrate to separate testtubes.

2. To each test tube, carefully add 1 mLof concentrated nitric acid and boil ina water bath for 5 minutes.

3. Cool the solution and add 8-10 mL of10% NaOH to make the solutionalkaline.


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LIPIDS AND FATTYACIDS


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Test for Fatty Acids in Various Seeds:

Coconut, Corn, Cocoa

1. Get a 10 x 10 cm filter paper.2. Rub a peanut seed on one corner, coconut

meat on another corner, cocoa powder onanother corner.

3. Put a drop of vegetable oil on the fourthcorner.

4. In the center of the paper, put a drop ofwater.

5. Make the grease spot test.6. Hold the paper over a flame for a fewseconds.


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PAPER CHROMATOGRAPHY

Paper chromatography is ananalytical chemistry technique forseparating and identifying mixtures

that are or can be colored, especiallypigments.


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Terpenes and Chlorophyll Pigments:Separation of Pigments by Means of

Paper Chromatography1. Chop up a handful of grass cuttings or leaves of any tree.

2. Put into a flask with about 25 mL of 85% acetone.

3. Shake the flask and allow to stand until the color has passed into

the acetone.4. When the acetone has become deep green, view the solution

by reflected light.

5. Prepare the chromatograph paper by cutting a strip of filter

paper. The length of the paper should exceed a 25 mL test tube

while the width should be less than the diameter of the testtube.

6. Drop a spot of the solution about 1 cm from the bottom of the

strip of filter paper.

7. Dry and put another drop on the same spot.

8. Repeat procedure for about 3 times.


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9. Completely dry the filter paper.

10. In the meantime, put a test tube on thestand and pour 2 mL of acetone.

11. Cover the test tube with a stopper.

12. When the sides of the test tube are dry,

carefully insert the strip of filter paper until thelower edge reaches the acetone.

13. Cover the test tube with a stopper.

14. Do not disturb the set-up and allow the

solution to spread upward the filter paper.15. Observe the colors that appear as the

acetone rises up the paper strip.


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RESULTS


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Test for CarbohydratesTest Reagent Positive Result

Leaf from any plantLeaf (gumamela)exposed to bright light

was crushed w/ little

water. Liquid was

squeezed to a test tube.

About 3 ml of Fehlings

solution was added to

the liquid then it wasboiled.

Fehlings solution Dark orange precipitate (of small

amounts)

MolassesIn a test tube, 1 mL of

molasses was mixed w/ 2

mL of water, shook until

mixed well then 3 mL of

Fehlings solution was

added.

Fehlings solution Red precipitate


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Test Reagent Positive Result

Cane SugarIn a test tube, few crystals ofcane sugar was put with 3 mL

of water then mixed well. 3

mL of Fehlings solution was

added later on.

Fehlings solution Brick red

precipitate

RaisinA raisin was mashed then put

in 3 mL of water in a test

tube. 3 mL of Fehlings

solution was added later on.

Fehlings solution Brick red solution

Test for Carbohydrates


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Corn Syrup1 mL of corn syrup and 2 mL

of water was put in a test

tube. 3 mL of Fehlings

solution was added later on.

(In another tube, 3mL of

distilled water is mixed 3mL

of Fehlings solution. It stayed

blue.)

Fehlings solution

Dark brown

precipitate

BananaThin sectioned was obtained.

Mounted w/ water on a slide

and examined under LPO. A

drop of IKI was placed and

stained the starch grains.

IKI Blue-Black color (few)


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PotatoThin sectioned was obtained.





IKI Blue-Black color

CassavaThin sectioned was obtained.





IKI Blue-Black color


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Test for ProteinsTest Reagent Positive Result

MongoSoaked overnight, ground w/

mortar & pestle, mixed w/ water

then left for 30 mins.

Xanthoprotein test: 3mL of the

filtrate was put in test tube. 1 mL

of concentrated nitric acid was

added, then boiled in water bath

for 5 mins. White precipitate

forms, then heated again. NaOHwas added upon cooling

NaOH White to Yellow orange solution

SoyaObtained from chocolate-flavored

soya milk drink, ground w/








forms, then heated again. NaOH

was added upon cooling

Concentrated nitric

acid

Yellow orange to rust-colored solution


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Test for ProteinsTest Reagent Positive Result

CornSoaked overnight, ground w/








forms, then heated again. NaOHwas added upon cooling

NaOH Dirty white to dark yellow solution


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Test for Fats and Fatty AcidsPositive Result

CornCorn seed was

rubbed against a

corner of a

paper. Stain held

against flame.

Stained (grease)

Peanut

Peanut seed wasrubbed against a

corner of a

paper. Stain held

against flame.

Stained (grease)

CoconutSmall piece of

coconut meat

was rubbed

against a corner

of a paper. Stain

held against

flame.

Stained (grease)

Positive Result

CocoaPiece of cocoa

was rubbed

against a

corner of a

paper. Stain

held against

flame.

Stained (grease)

WaterWater was

dropped on

the paper

Dried up


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Paper Chromatography

Chopped papaya leaves were put in a flask w/ 25 ml of 85% acetone. Flask

was shook very well. There was blood red fluorescence was visible through

reflected light.

An empty Gatorade bottle was 1/10-filled w/ acetone. A strip of paper for

chromatography was rolled. A small drop of the shaken solution was placed

near the end of the rolled paper. Then, it was placed inside the Gatorade

bottle. After sometime, the paper was retrieved from the bottle. The

running colors were observed.

Describe the colors formed in thepaper chromatograph. What do these

colors indicate?


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ANALYSIS ANDDISCUSSION


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2. Why have plants been

used as sources of manypharmaceutical products?

How is this related tophotosynthesis?


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3. Give the importance of

using chemical tests in

determining plant

constituents.

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