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ACTIVITY 8
ISOLATION OF CARBOHYDRATES

Carbohydrates are called simple or complex, depending on their chemical structure. Simple
carbohydrates include sugars found naturally in foods such as fruits, vegetables, milk, and milk products. They
also include sugars added during food processing and refining. Complex carbohydrates include whole grain
breads and cereals, starchy vegetables and legumes. Many of the complex carbohydrates are good sources of
fiber.

OBJECTIVES:

1. To prepare potato starch

2. To isolate glycogen from chicken liver
3. To test for the presence of starch and glycogen

MATERIALS:

Potato
Betadine
Chicken Liver
10% glacial Acetic Acid (Vinegar will do)
Water bath for samples of chicken liver
Cheese cloth for strainer
Clean white paper (serve as filter paper)
Funnel
Grater
Knife

PROCEDURE:

A. Preparation and Isolation of Starch

1. Peel the potato and slice in into tiny pieces. (You can also use mortar and pestle after slicing if
available at your home)
2. Mix the sliced potato to 1 or 1 ½ glass of water then stir well.
3. Strain the sliced potato using clean cheesecloth or handkerchief catching the liquid in another
container. (It is better to use transparent container to catch the liquid so that you can clearly see the
starch.)
4. Allow the starch to settle in the liquid (wait for 10-15mins to allow the starch to settle)

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5. After 10-15mins, a white powder should be present at the bottom of the container. Do not shake it,
instead decant the solution. Be careful not to completely disturb the settled powder at the bottom of
container. (You can throw the supernatant liquid)
6. After decantation, add another 1 glass of water to the white powder in the container. Then wait again
for 10-15 minutes to allow the powder to settle again.
7. Then decant again the solution, remaining only the white powder in the solution.
8. Observe the powder.
9. Then add 1-2 drops of iodine solution to the powder.
10. Observe and describe the reaction.
11. Record your observation

B. Isolation of Glycogen from Chicken Liver

1. Prepare 3 grams of Chicken liver (approximately half spoon) and put it in a small saucer.
2. Pour 12 mL (about 3 tablespoon) of vinegar in the chicken liver.
3. Pound for 10 minutes. Make sure that the liver and vinegar are well pounded. (Record observation)
4. Add 3 tablespoon of distilled water to homogenate.
5. Filter the sample with a clean filter paper or headcap or hankerchief.
6. Add 3-10 drops of Betadine (Record observation)
7. Observe color of solution.

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ACTIVITY 8 PRE LAB OUTPUT:

Reminders: Answer & submit this on the day that is given by the instructor.

Create a Schematic Diagram from the Procedure Above:

Guide Questions:
1. What is the purpose of acetic acid during isolation of glycogen?
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2. What is the principal structural difference between amylose and amylopectin?
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3. Which between glycogen and amylopectin is more highly branched? Draw their structures.
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4. By means of a schematic diagram, show the isolation of the polysaccharide.

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ACTIVITY 8 POST LAB OUTPUT

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Name:_______________________________________ Course:____________________ Score:
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Reminders: Answer & submit this activity after actual experiment.

(Must be printed and answer in handwritten)

Results: (Note: The answer should be based on the actual experiment)

Results based from the Return Demonstration

A. Isolation of Starch from potato

Observation
Observe the liquid after mixing the sliced
potato to water (Step 2)

Describe the residue after second

decantation. (Step 7)

Describe the residue after addition of

iodine solution. (Step 9)

Isolation of Glycogen from Chicken Liver

Describe the color and residue after

pounding the chicken liver and vingerar
(Step B.3)

Describe the color and residue after

adding Betadine to chicken (Step B.6)

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Conclusion
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------Nothing follows-----

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Biochemistry Laboratory| ACT 8 | 6