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| Presentation on the topic "starch". Presentation for the research work "mysterious starch and its significance" A) in nature |
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LESSON TOPIC: POLYSACCHARIDES. STARCH AND CELLULOSE Lesson objectives: View in comparison
 STARCH and CELLULOSE Chemical formula (WITH 6 N 10 ABOUT 5 ) n   CELLULOSE. BEING IN NATURE Cotton, flax, hemp fibers - almost pure cellulose Wood contains 50% cellulose Straw contains 30% cellulose  The structure of starch (C 6 N 10 ABOUT 5 ) n ( n= 200 - 1000)
 STRUCTURE OF CELLULOSE (C 6 H 10 O 5 ) n (n = 400,000 to 2 million ) Cellulose macromolecules consist of β-glucose residues  SHAPE OF STARCH MOLECULE Amylose (10-20%) has a linear structure Amylopectin (80-90%) forms a branched structure SHAPE OF CELLULOSE MOLECULE Cellulose has a linear structure  Chemical properties of starch Starch hydrolysis
Stepwise enzymatic hydrolysis of starch. Starch → dextrins → maltose → glucose N 2 S ABOUT 4 (WITH 6 N 10 ABOUT 5 )n + nH 2 O → nC 6 H 12 O 6 N 2 ABOUT N 2 ABOUT N 2 ABOUT  Chemical properties of cellulose Hydrolysis of cellulose
N 2 S ABOUT 4 (WITH 6 N 10 ABOUT 5 )n + nH 2 O → nC 6 H 12 O 6 (WITH 6 N 10 ABOUT 5 )n → WITH 6 N 12 ABOUT 6 → WITH 2 N 5 HE  FORMATION OF CELLULOSE ESTERS Trinitrocellulose – explosive pyroxylin cellulose Cellulose triacetate cellulose 
 Man-made fibers cellulose based   PHOTOSYNTHESIS 6СО 2 + 6H 2 O C 6 N 12 ABOUT 6 + 6O 2 light    Consolidation of knowledge 1. Choose the correct statements: 1. Disaccharides include starch and cellulose. 2. Starch and cellulose have the same molecular formula. 3. Cellulose has a branched molecular structure. 4. Starch swells in hot water. 5. Cellulose dissolves in organic solvents. 6. The hydrolysis reaction is characteristic only of starch. 7. The hydrolysis of cellulose produces glucose molecules. 8. A qualitative reaction for determining starch in natural objects is the iodine reagent 9. Cellulose is used to produce artificial silk.   Write down your homework § 13.8. Home Study . Enzymatic hydrolysis of starch . Human saliva contains the digestive enzyme amylase. Under the action of amylase (ptialin), starch hydrolysis occurs. Chew well (at least 10 minutes) a small piece of black bread. Do taste sensations change? How can this be explained? Place it in a porcelain cup. Add a drop of iodine solution to it. What are you observing? What can be concluded? Tell us about the results of your experiments.   PROPERTIES STARCH 1.Being in nature 2. Chemical formula CELLULOSE 3. The molecule consists of residues...  PROPERTIES STARCH 4. Structural link formula 5.Number of structural links CELLULOSE 6.Molecular weight 7. Molecule shape  STARCH 8. Physical properties CELLULOSE  STARCH 9. Chemical properties CELLULOSE Hydrolysis reaction Hydrolysis reaction:  Determination of starch in food  STARCH 8.Receipt A) in nature B) in industry Application Slide 1 Slide 2  Starch consists of 2 polysaccharides - amylose and amylopectin, formed by glucose residues. It has been experimentally proven that the chemical formula of starch is (C6H10O5)n. It has been established that starch consists not only of linear molecules, but also of molecules with a branched structure. This explains the granular structure of starch. Accumulates in the form of grains, mainly in the cells of seeds, bulbs, tubers, as well as in leaves and stems. Starch is a white powder, insoluble in cold water. In hot water it swells and forms a paste. The structure of starch.
Slide 3  Physical Properties Tasteless, amorphous white powder, insoluble in cold water; in hot water it swells (dissolves), forming a colloidal solution - a paste. Under a microscope it can be seen that it is a granular powder; When you squeeze starch powder in your hand, it produces a characteristic “crunch” caused by the friction of the particles.
Slide 4  chemical properties It swells in hot water, in water and with the addition of acid (H2SO4, diluted, etc.) as a catalyst, it gradually hydrolyzes with a decrease in molecular weight, down to glucose. Forms a colloidal solution (starch paste); with iodine solution gives a blue color. Starch molecules are heterogeneous in size. Starch is a mixture of linear and branched macromolecules. Under the action of enzymes or heating with acids, it undergoes hydrolysis. Equation: (C6H10O5)n + nH2O-H2SO4→ nC6H12O6. Qualitative reactions: Starch, unlike glucose, does not give a silver mirror reaction. Like sucrose, it does not reduce copper(II) hydroxide. Interaction with iodine (blue color).
Slide 5  Nutritional value In the gastrointestinal tract of humans and animals, starch is hydrolyzed and converted into glucose, which is absorbed by the body. Starch, as a food additive, is used to thicken many foods, prepare jelly, dressings and sauces.
Slide 6  Biological properties Starch, being one of the products of photosynthesis, is widespread in nature. For plants, it is a supply of nutrients and is found mainly in fruits, seeds and tubers. The grains of cereal plants are the richest in starch: rice (up to 86%), wheat (up to 75%), corn (up to 72%), and potato tubers (up to 24%).
Slide 7  For the human body, starch, along with sucrose, serves as the main supplier of carbohydrates - one of the most important components of food. Under the action of enzymes, starch is hydrolyzed to glucose, which is oxidized in cells to carbon dioxide and water, releasing energy necessary for the functioning of a living organism.
Slide 8  Modification of starch In industry, the conversion of starch into glucose (saccharification process) occurs by boiling it for several hours with dilute sulfuric acid (the catalytic effect of sulfuric acid on the saccharification of starch was discovered in 1811 by K. S. Kirchhoff). To remove sulfuric acid from the resulting solution, chalk is added to it, producing insoluble calcium sulfate from sulfuric acid. The latter is filtered off and the substance is evaporated. The result is a thick sweet mass - starch syrup, which contains, in addition to glucose, a significant amount of other starch hydrolysis products. Molasses is used for the preparation of confectionery products and for a variety of technical purposes. If you need to get pure glucose, then boiling the starch takes longer than it is more completely converted into glucose. The solution obtained after neutralization and filtration is concentrated until glucose crystals begin to fall out of it. Also, currently, starch hydrolysis is carried out enzymatically, using alpha-amylase to produce dextrins of various lengths, and glucoamylase for their further hydrolysis to produce glucose.
Slide 9  When dry starch is heated to 200-250°C, its partial decomposition occurs and a mixture of polysaccharides (dextrin and others) that are less complex than starch is obtained. The physical change produces starch with a high moisture-holding capacity, which in turn gives the final product the desired consistency. Modified starch has nothing to do with genetically modified organisms, since it is not changed at the genetic level. Modified starch
Slide 10  Application of starch. Starch is the main part of the most important food products: flour (75 - 80%), potatoes (25%), sago, etc. Energy value is about 16.8 kJ/g. It is a valuable nutritious product. To facilitate its absorption, starch-containing foods are exposed to high temperatures, that is, potatoes are boiled, bread is baked. Under these conditions, partial hydrolysis of starch occurs and dextrins, soluble in water, are formed. Dextrins in the digestive tract undergo further hydrolysis to glucose, which is absorbed by the body. Excess glucose is converted into glycogen (animal starch). The composition of glycogen is the same as that of starch - (C6H10O5)n, but its molecules are more branched. The liver contains especially a lot of glycogen (up to 10%). In the body, glycogen is a reserve substance that is converted into glucose as it is consumed in cells. In industry, starch is converted into molasses and glucose by hydrolysis. To do this, it is heated with dilute sulfuric acid, the excess of which is then neutralized with chalk.
Slide 11  The resulting precipitate of calcium sulfate is filtered off, the solution is evaporated and glucose is isolated. If starch hydrolysis is not completed, a mixture of dextrins and glucose is formed - molasses, which is used in the confectionery industry. Dextrins obtained from starch are used as glue to thicken paints when applying designs to fabric. Starch is used for starching linen. Under a hot iron, starch is partially hydrolyzed and converted into dextrins. The latter form a dense film on the fabric, which adds shine to the fabric and protects it from soiling. Starch and its derivatives are also used in the production of paper, textiles, foundries and other industries, as well as in the pharmaceutical industry. Water + Starch + Subwoofer The combination of “starch + water” is a so-called “non-Newtonian fluid”, i.e. a liquid that is not affected by Newton's laws. The property of such a mass is ductility. it can behave both as a liquid and as a powder. Research student 2 "A" class MBOU "OOSH" No. 7 Bondarenko Danila Mysterious starch and its significance for humans Head: Belozerova Natalya Nikolaevna  Goal of the work:
2. Determine what foods adults and children like to eat: with or without starch.  Z adachi: 1. Study information about starch. 2. Study methods for detecting starch in food. 3. Conduct a survey among adults and children about their favorite foods. 4. Conduct an experiment to determine the presence of starch in food products, based on survey data. 5. Analyze the survey results. 6. Study the areas of application of starch. Object of study: starch Subject of study: Food Research methods: literature study, experiments, surveys, observations  HYPOTHESIS. If we study starch, we will learn about the benefits or harms of starch and this can allow us to create the right diet.  What is starch? STARCH - the main reserve carbohydrate of plants is formed in their cells and accumulates mainly in seeds, bulbs and tubers, as well as in leaves and stems. Properties of starch.
 The role of starch in human nutrition . Starch is a carbohydrate, one of the main sources of energy for humans. Conclusions: 1. Starch is beneficial because it quickly replenishes a person’s energy. But its excess can cause harm - overweight, obesity, obesity. 2. Nutrition should be balanced  EXPERIMENTS To study properties starch I chose potato starch. Hypothesis: starch creaks Experience 1: I poured starch into a cup. I rubbed it between my fingers: indeed, a slight creak was heard Hypothesis: starch does not dissolve in cold water, turns into a glue-like mass Experience 2: He poured water into a glass and mixed water with starch. Starch did not dissolve in water. While stirring, a viscous mixture formed at the bottom of the glass. On it felt sticky to the touch.  starch reacts with iodine to give a blue or purple tint. Experience 3: For this I took: a napkin, iodine, dry starch, starch mixed with water. Dropped a few drops of iodine onto a napkin, into dry starch and starch mixed with water
Conclusion: All hypotheses about the properties of starch were confirmed  Survey . We conducted a survey among children and adults about what foods they like most. Adults were also asked the question: “What do you know about starch?” Participated in the survey: students of grade 2 “A” of our school – 30 people, primary school teachers, my grandmother and colleagues from my mother’s work – 15 people. We received the following survey results:  Five most popular food products . Children 1 . apple 11 people 2 . banana 11 people 3 . tangerine 6 people 4 . chicken/meat 5 people 5 . milk 4 people Adults 1 . potatoes 6 people 2 . fish 4 people 3 . meat 4 people 4 . yogurt 3 people 5 . fruits 3 people The following products were selected for testing for the presence of starch: 7 . fish 8 . yogurt 1 . apple 2 . banana 3 . mandarin 4 . chicken 5 . milk 6 . potato 9 . cabbage 10 . tomato 11 . baked goods (bread, cookies) Cabbage, tomato and pastries were selected additionally from the survey, they scored equal votes with fruit and yogurt  The products were divided into groups:
Animal products Mixed group: P Origin: Vegetable products origin: 11 . bread 12 . cookie 1 . apple 2 . banana 3 . mandarin 4 . potato 5 . cabbage 6 . tomato 7 . chicken 8 . milk 9 . Yogurt 10 . fish  Experience 4 : checked the presence of starch in food products of plant origin Each product was placed in a separate cup and iodine was dropped onto it. Overripe banana Mandarin Unripe banana Apple Potato Tomato Cabbage  We got the following results: No starch :
Starch is: 1. in an unripe banana 2. in potatoes Conclusions:
We turned to the Internet, the Medical Information Network site, and learned that as bananas ripen, the starch turns into sugar. Therefore, ripe bananas are sweeter.  Experience 5: checked the presence of starch in foods of animal origin Each product was placed in a separate cup and iodine was dropped onto it. Milk Yogurt Chicken Conclusions: animal products do not contain starch Fish  Experience 6: Checked for starch in mixed foods Each product was placed in a separate cup and iodine was dropped onto it. Cookie Bread The composition of cookies and bread includes products of plant origin: wheat (wheat flour) and animal products - butter or margarine. Wheat contains starch, and margarine or butter contains animal fat Conclusion: in mixed products, starch does not disappear anywhere.  Analysis of survey results . When surveying children, it became clear that the majority like: apples and bananas. We know that most children love ripe bananas. This means that the starch content in them is minimal. Other products also do not contain starch When interviewing adults It became clear that most people love potatoes. In second and third place are fish and meat. From experience, potatoes contain a lot of starch. Fish and meat and other products do not contain starch. Conclusions: 1. Most students in grade 2 “A” prefer foods that do not contain starch. 2. Most adults prefer mixed foods.  Other uses of starch From the adult survey I also learned: 1. Starch can be useful in everyday life: it used to be used to treat shirt collars. This made them appear whiter. And since starch hardens when it dries, the collars held the shape they were given. Napkins and tablecloths were starched for this purpose. 2. Starch was used by artists: previously, canvases for painting were treated with starch so that paints would not leak through them. 3. Nowadays, starch is used in the manufacture of: tablets, ointments and powders, and also in the production of paper, cardboard, paints, glue. And I was surprised when I learned that starch is used in the manufacture of sausages and sausages.  Conclusion . 1. Starch can bring both benefit and harm to humans. 2. It is important to eat right, consume foods that contain starch in moderation, but you cannot avoid them, a person needs them. 3. I found out that students in our class prefer foods without starch. And adults love mixed foods. Adults need to monitor their children’s nutrition so that they replenish energy on time and sufficiently. Since without adult supervision, most of the students in our class will eat only fruits on their own, and this is not enough for their healthy development . Starch can be found in food products: pasta, vermicelli, bread, pancakes, flour products, jelly, porridge And also to grow properly and keep your weight normal – you need to play sports!  Thank you for your attention. Be healthy!
The work can be used for lessons and reports on the subject "Economics and Finance"Ready-made presentations on economics and finance are intended for mastering these disciplines. In this section of the site you can find material in the form of presentations: reports, lectures, projects on economics and finance. Watch, download, upload and share unique knowledge on economics and finance with your friends. Starch Variety of substances The world Educational and training complex "School of Russia"  Goal of the work Get to know properties of starch. Find out how it is obtained and where it is used. Add the starch sample to the substance collection. 
 Properties of starch Free-flowing white powder, tasteless and odorless, creaks when rubbed. Starch does not dissolve at all in cold water, and after a while it “sits” to the bottom and the solution becomes almost transparent; In warm water it forms a milky liquid, and after a while it “sits” to the bottom and the solution becomes transparent. Starch in hot water only swells, but does not dissolve. The result was a colorless viscous mass, sticky to the touch. From the literature I learned that this solution is called a paste.  Being in nature In corn and wheat 70 percent Rice contains 80 percent. In potato tubers - 25 percent. 
 Food industry Paper industry Application Medicine Starch is the basis for the production of glue  Using starch at home Starch shirts - soak in starch solution Preparing jelly Starch paste, which glues paper so well  conclusions
cosmetics and other industry 
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