Lab 2. Starch PPC101 Fall Semester 2024 PDF

Lab 2. Starch Medicinal Plants [PPC101] Fall semester Department of Pharmacognosy Faculty of Pharmacy gu.edu.eg Syllabus Week Lab 1st...

Lab 2. Starch Medicinal Plants [PPC101] Fall semester Department of Pharmacognosy Faculty of Pharmacy gu.edu.eg Syllabus Week Lab 1st Week: 29/09/2024-03/10/2024 First Day of Classes 2nd Week: 06/10/2024-10/10/2024 Handling of Light Microscope 3rd Week: 13/10/2024-17/10/2024 Starch and Practical: Potato, Wheat & Maize 4th Week: 20/10/2024-24/10/2024 Dusting Powder & Practical: Sulfur, Bentonite & Talc 5th Week: 27/10/2024-31/10/2024 Mixtures of Starch and Dusting Powders {Groups 1-20} 6th Week: 03/11/2024-07/11/2024 Practical Exam 1: Starch & Dusting Powder 7th Week: 10/11/2024-14/11/2024 Introduction of Leaves 8th Week: 17/11/2024-21/11/2024 Practical: Senna, Digitalis, Belladonna, Datura & Hyoscyamus. 9th Week: 24/11/2024-28/11/2024 Introduction of Flowers 10th Week: 01/12/2024-05/12/2024 Practical : Clove, Hibiscus, Lavender, Pyrethrum & Chamomile 11th Week: 08/12/2024-12/12/2024 Revision: Leaves and Flowers 12th Week: 15/12/2024-19/12/2024 Practical Exam 2: Leaves & Flowers 13th Week: 22/12/2024-26/12/2024 Event (Activity) 14th Week: 29/12/2024-02/01/2024 Student Presentation I Practical marks Items Marks Practical exam 1: Starch & dusting 5 marks Practical exam 2: Leaves & flowers 10 marks Lab activity (Drawings) 5 marks Student’s portfolio 5 marks Student’s attendance 5 marks Total marks 30 marks Lab Regulations: Attending the lab on time. Wear white lab coat. Bring a pencil & portfolio with 20 sheets every lab.  Dusting Powders (Fine powders) Starches Non- Starches 1-Potato Starch 2-Wheat Starch 3-Maize Starch 4- Rice Starch Main points Solubility, and uses Chemical identification tests Types of starch  Starch  It is a carbohydrate found in almost all plant kingdom consisting of a large number of glucose units joined together.  Solubility: It is Insoluble in cold and hot water forming a colloidal solution in hot water, and then a translucent jelly mass on cooling.  Medicinal uses: It is used as antidote in iodine poisoning, tablet disintegrate, and skin emollient through its moisture-absorbing properties.  Starch  Chemical identification tests: 1- Iodine test: Starch gives blue color with iodine. 2- Molisch test: Starch gives violet ring with alc. α-naphthol+ dps of conc.sulphoric acid. 3- Fehling test: Tube I: Heat starch with dil. HCl in W.B for 20 min, and then add KOH. Tube II: Fehling A+ Fehling B (reagents) Mix Tube II and Tube I to give Reddish brown ppt.  Starch  Types of Starch: Starch Potato Wheat Maize Rice starch starch starch starch I- Origin II- Physical characters III- Microscopical examination  Types of Starch I-Origin Potato starch Wheat starch Maize starch Polysaccharides obtained Polysaccharides Polysaccharides from tubers of obtained from obtained from Solanum tuberasum endosperm of endosperm of Family:Solanaceae Triticum vulgare Zea mays Family:Gramineae Family: Gramineae  Types of starch II- Physical characters Potato starch, Wheat starch, and Maize starch Condition Powder Color White Odor Odorless Taste Starchy taste Texture Smooth Homogeneity Homogenous Solubility Insoluble in cold and hot water forming a colloidal solution in hot water, and then a translucent jelly mass on cooling. III- Microscopical examination Potato starch Wheat starch Maize starch 1-Shape Oval or pyramidal Rounded, oval or lenticular Polyhedral with rounded angles 2- Size Large Medium (smaller than potato Small starch) 3- Hilum Present (Distinct), Present (Faint), centric & dot / Present (Distinct), centric & eccentric & dot line in side view only cleft or fissured III- Microscopical examination 4- Striation Present (Distinct), concentric Present, concentric & very Absent faint III- Microscopical examination 5- Aggregations Simple &rarely compound Simple & rarely compound Simple or compound Potato (Yellow- Intermediate Power Lens) Wheat (Yellow- Intermediate Power Lens) Maize (Yellow- Intermediate Power Lens)  Types of Starch III- Microscopical examination 10 x 40 x It's so lovely to meet all of you! Thank you for listening. Thank You gu.edu.eg