PCOG LAB - 1113 L

• The main topic of this experiment revolves around the study of gums and mucilages, which are naturally occurring substances widely used in various industries, including pharmacy
• Gums


  Naturally occurring substances widely used in various industries, including pharmacy
• Mucilages


  Naturally occurring substances widely used in various industries, including pharmacy
• The differentiation between gums and mucilages is crucial due to their distinct properties and applications
• Gums and mucilages in pharmacy


  • Used as excipients in the formulation of various dosage forms, such as tablets, capsules, and suspensions
  • Play a vital role in modifying the release characteristics of drugs, improving the stability and viscosity of formulations, and enhancing the overall quality of pharmaceutical products
• Gums and mucilages are also utilized in the food, cosmetic, and textile industries, among others
• Gums and mucilages


  • Unique properties, such as thickening, emulsifying, and stabilizing abilities, make them invaluable ingredients in a wide range of products
• Iodine Test


  The basic principle involved is that Amylose interacts with starch to form a blue-black colored complex with the iodine
• Solubility Test


  Determines the ability of a substance to form a solution
• Tannic Acid Test


  Detects the interaction between tannic acid and gelatin, forming a precipitate
• Fehling's Test


  Detects the presence of reducing sugars, which react with the Fehling's reagent to form a red precipitate
• Barium Chloride Test


  Detects the presence of sulfate ions by forming an insoluble white precipitate of barium sulfate
• Soda Lime Test


  Produces ammonia gas on heating with soda lime solution, indicating the presence of proteins

  
• The identification of starch (a carbohydrate) in the solution turned dark yellow, indicating a negative result
• Gelatin does not contain starches and is free of carbohydrates
• The powdered form of gelatin produced a false-positive result as the color turned blue to black, possibly due to impurities or contaminants present in the powder and the reagent used being highly concentrated
• Strong iodine solutions or undiluted tinctures will react very strongly with even small quantities of starch, potentially leading to false positives
• There are no published studies that can confirm the presence of starch in the Costus igneus plant which can explain the negative result obtained from the test
• Addition of tannic acid to the agar

  1. Forms a tannin-protein complex

  2. Cleavage of this complex due to the bacteria producing tannase forms a zone around the colonies

  3. Agar coloration was intensified by the presence of tannic acid that is a mordant which enhances the affinity of the dye and pigments
• Protein and tannic acid interact

  To form soluble and insoluble complexes, bonding between the gelatin and tannic acid molecules are strong especially if weight of gelatin is greater than tannic acid forming a precipitate
• Costus igneus that is rich in protein have reacted with tannic acid
• Agar


  • A mixture of polysaccharides that is composed primarily of agarose and agaropectin which are galactose-base polymers
  • Agar as a gelling agent does not compose of a sulphate salt
• Gelatin


  • A polymer of amino acids joined together by a peptide bond
  • Gelatin gives a negative result due to the absence of reducing sugars and abundant protein present
  • Gelatin also did not react with the barium chloride due to a small quantity of inorganic sulphate
• Costus igneus was evaluated to have a total content of reducing sugar of 0.07 ug/ml compared to its standard of 1.05ug/ml, thus, it yielded a positive result due to the presence of reducing sugar
• Costus igneus do not contain inorganic salt such sulphate
• Soda lime test

  1. Effectively distinguishes agar and gelatin-based on their contrasting chemical compositions

  2. Gelatin, being a proteinaceous mucilage, contains amino groups that decompose upon heating with the strongly alkaline soda lime, releasing ammonia gas and inducing a color change from red to blue on the litmus paper

  3. Agar, a non-proteinaceous polysaccharide derived from red algae, lacks nitrogen-containing compounds, preventing ammonia production and thus no observable color change

  
• The absence of ammonia for agar and its presence for gelatin serve as definitive indicators, validating the accurate identification and differentiation of these gums and mucilages
• The lack of color change observed with the insulin plant (Costus igneus) suggests the absence of ammonia production, indicating that Costus igneus does not contain significant amounts of nitrogen-containing compounds or proteins that can undergo deamination reactions upon heating with soda lime
• Costus igneus differs from gelatin in its chemical composition and may possess distinct properties as a gum or mucilage
• The iodine test revealed the presence of polysaccharides and starch in agar, while acacia, tragacanth, gelatin, and Costus igneus did not contain starch
• The solubility test demonstrated the varying solubilities of these gums and mucilages in water, which influences their suitability for different applications
• The tannic acid test showed the interaction between gelatin and Costus igneus with tannic acid, forming insoluble precipitates, while agar's color was intensified due to the mordant effect of tannic acid
• The Fehling's test confirmed the presence of reducing sugars in agar and Costus igneus, and their absence in gelatin
• The barium chloride test indicated the absence of sulfate ions in agar, gelatin, and Costus igneus
• The soda lime test successfully distinguished agar and gelatin based on the presence or absence of ammonia production upon heating, reflecting their proteinaceous or non-proteinaceous nature

  
• Costus igneus did not produce ammonia, similar to agar
• The findings of this study have practical implications in the pharmaceutical industry, as gums, mucilages, and plant sources like Costus igneus are widely used as excipients or ingredients in various dosage forms and products
• The ability to differentiate and characterize these substances is crucial for their appropriate selection and application, ultimately leading to the development of improved and more effective pharmaceutical and related products
• The results contribute to a better understanding of the chemical properties and behaviors of gums, mucilages, and plant sources, which can inform their suitable use in other industries, such as food, cosmetics, and textiles
• Scientific names


  • Piper betle (Fam. Piperaceae)
  • P. anisodorum Blanco
  • P. chavica betle Syst.
  • P. anisumolens Blanco
  • P. philippinense C.DC.
  • P. bathycarpum C. LC.
  • P. puberulinodum C. DC.
  • P. betle L. var. delisum C. DC.
  • P. Siriboa L.
  • P. blacoi Merr.
  • Chavica betle Miq
  • P. canaliculatum Opiz.
  • Chavica siriboa Miq.
  • P. carnistylum C. DC.