SACAY, JEMINA ANDREA JULY 20, 2019

TAN, PATRICIA MAE LOCKER NO. 46

POST LAB REPORT EXPT 4: Isolation of Polysaccharides

Analysis

1.) Explain each step of the isolation of polysaccharide from clams and chicken liver.

- For the isolation of polysaccharide from clams, 20 pieces of the clams were cut
into small pieces and it was dropped into a 100 mL boiling water. The clams
were boiled for about 10 minutes. The tissues were removed from the water
and the boiled clams were grind with sand in a mortar. After grinding, it was
returned to the water and boiled for another 5 minutes. It was then acidified
with 10% CH3COOH to coagulate the protein. The solution was filtered with
filter paper and the appearance of the filtrate tends to look a dark and mushy
green.

- For the isolation of polysaccharide from chicken liver. The liver was rinsed first,
dried with filter paper and cut into very small pieces. The chicken liver was then
dropped to 60 mL boiling water covered with watch glass and boiled for about
20 minutes. At the boiling point, the solution was acidified with 10% HOAc to
coagulate the proteins. The solution was filtered while hot and the appearance
of the filtrate is light green with a bit of yellow or a urine-like color.

2.) Why do you filter the acidified extract while hot?

- The acidified extract is filtered while it is still hot because when the extract is
cooled down, it will precipitate and will also result to filtering including the
product when we just want to filter the impurities.