okra abelmoschus esculentus as alternative glue
SUBJECTIVE
The study of creating and modifying okra because alternative glue aims to provide evidence that there are various other resources coming from nature that can be derived of in making natural glue/adhesive. It is usually valuable to the people whose needs are some elements as well as school supplies at school for making this kind of paperwork. It really is beneficial to those who want to be cash conscious in buying materials for them to save money since this examine can conduct in home as well as its materials and ingredients necessary could be available at home.
It is mucilaginous homes are used while thickening agent for food particularly in soups. The upper part of the okra pods are usually remove or cut and thrown just before cooking. This kind of part of okra pod as well contains mucilage which gives it is slimy attribute. This mucilage has a great potential to become alternative glue. (University of Sto. Tomas Department of Medical Technology).
The researcher conducted its experimentation by extracting the mucilage with the okra simply by heating it out the pan and sieves it for its mucilage to be extracted and segregated.
As a result, it will be followed by mixing additional ingredients in quantitative steps to give importance of the exact amount of substance to be mixed to extract and to steer clear of wasting ingredients. The ingredients are very the okra mucilage (extract), water, and flour. Through the process of combining and sieving, its articles will be combine to each other and form a brand new substance which can be as option glue.
Based on the experimentations, the investigator made diverse set up to evaluate where is a good set up that represent the precise amount of substance in a mixture. From that, the specialist analyzes the set up by comparing their outcomes due from testing and talks about the facts and information with the aid of tables and graphs. The researcher know that based upon findings, okra as substitute glue is effective even though it would not actually match the same physical appearance and texture since the normal glue that people bought from retailers are synthetic while in the case of this analyze, it is a all-natural glue. They recommended the product to some students to their community to use this for their paperwork in school and their projects.
Chapter We
INTRODUCTION
Commonly, since students, there are plenty of obligations which should participate specifically in documents. For instance, you will discover paper works that will need several materials to generate work less difficult. One of those elements is glue. Glue can be obtained on some stores costs Php 10-12. But for a lot of students, they can afford such materials with regards to that they absence financial requirements. The researcher conducted this study to promote an alternative method and to focus on the potential of other activities in making an item. Gluekra: Okra (Abelmoschus esculentus) as substitute Glue comes up the alternative approach on producing glue with used of okra. This kind of study focuses on the potential of okra as replenishable product that may be significant pertaining to purposes.
A. Background from the study
Lady’s finger (Abelmoschus esculentus) or perhaps “Okra is often known here in the Korea as a green finger-shape just like fruit. It really is one of the many plant life which contain mucilage. It was proven according to school of Sto. Tomas Section of Medical Technology that it can be widely dominated in warm regions around the world. Its mucilaginous properties are used as thickening agent to get food especially in soups. The upper portion of the okra pods are commonly take out or slice and chucked prior to cooking. This component to okra pod also includes mucilage that gives its slimy characteristic. This mucilage has a good potential to be option glue. (University of Sto. Tomas Office of Medical Technology) By extracting the mucilage inside through boiling, separating, and filtration processes, it quite possibly releases their mucilage which can be derived in making glue.
The researcher well prepared substance just like flour and water to create its capability more effective specifically for its ability to stick documents or additional object to paper. However, glue has contributed to make such things much easier particularly to people students producing their jobs or some activities in school. We were holding spending money in buying glue instead of gaining cost savings for different purposes. If so, they should require alternative way to avoid spending a whole lot in buying college materials. Because of prior basis of related studies and conceptual experimentation of the researcher for this study, it could result to a comprehensive, long lasting, less expensive but good quality and beneficial glue for individuals and other person.
B. Affirmation of the difficulty
5. Is it possible that okra can be alternative glue? How?
* How do the mucilage be taken out outside the okra?
* How long can the “gluekra check out the paper and also other object that can stick to conventional paper?
C. Hypothesis
It is possible that okra can change as option glue. By simply extracting mucilage of it, that has the ability to create a sticky consistency as stuff. By heat the upper portion sliced okra, it ingredients its mucilage to produce sticky substance. Due to the fact that this project should make stuff from okra, it will stay as long as additional glue may.
D. Value of the examine
This kind of outcome stated in this article significantly within such that it helps particularly to people students whom can’t find the money for buying glue since the typically price of it is Php 10-12. It is important for the farmer having plantation of okra to boost their production and success that they can gain especially they own ideas regarding the importance of okra. Pertaining to ordinary people they can use it pertaining to unexpected difficulties regarding upon pasting their particular materials or perhaps creating a hand-on project. As glue is definitely universally referred to as use to insert things it must be needed option way to enhance not only the item but as well the source from the product that being made. On the other hand, additionally, it applies in such elements regarding as being a source of income or perhaps having more information about the potential of okra.
Elizabeth. Scopes and Limitations
The said study focuses on the effectiveness of okra mucilage to be glue due to the sticky qualities. The finalizing of this research occurs in Antipolo Countrywide High School to get the confirmation of the efficiency of this analyze. It scopes the time conducted This summer 6, 2012 and ends within this institution year 2012-2013. The purpose of this kind of study is usually to provide less expensive product which can be universally used especially by students and also other individuals who’s interested of using it or obliged to use. It deals in one fresh fruit which is okra that can be made to one merchandise also, stuff. It highlights the potential of okra as option glue. The limitation from the outcome or perhaps product can simply have one goal on the particular basis of the item is commonly utilized. Meaning to talk about, if the glue is only used for pasting it ought to be in pasting and should certainly not apply for other purposes.
N. Definition of Conditions
Glue- a light or without color liquid compound that has a gross texture that is certainly use to insert paper works. Mucilage- a part of okra that has sticky substance
Okra- a finger-shape just like fruit
Section II
REVIEW AND RELATED LITERATURE
Introduction
The effectiveness of okra as option glue have got related research but have diverse outcome being overcome compared to this study. To assemble further information about okra, the researcher find related studies about it to settle and lessen the concerns and concerns of the examine. It can also help to have reason for qualification of okra as alternate glue. To define the origin that is the reason to make this analyze, here are some opinions of information:
A. Information about Okra Mucilage
Herb mucilage can be found in almost all classes of plants, usually in very small volume. Mucilage and gums will be water soluble polysaccharides present in a popular number of vegetation and also in certain microorganisms. It includes different functions ranging from water storage and seed germination in plants to membrane layer thickener and food hold. Okra is one of the many crops which contain mucilage. It is extensively distributed in tropical locations around the world.
Its mucilaginous homes are used because thickening agent for foodstuff particularly in soups. On the other hand, some people use it for medicinal purposes. The top part of the okra pods are commonly remove or cut and thrown ahead of cooking. This part of okra pod also contains mucilage which gives its slimy attribute. Okra pods specially when ever heated develop more sticky mucus. Supply: (Department of Medical Technology, University of Sto. Tomas)
We have included okra mucilage and coconut fibers, issues that are relatively cheap and abundant. About 75% mucilage was taken out from okra. The coir fibers were cooked for at least three hours, after which the fibers were made fine. 3 batches of paper were produced. The first was made up of genuine recycled paper; the second of recycled conventional paper and okra mucilage; plus the third, reused paper, okra mucilage, and coconut fibers. (David, ou al., 2004-2005) Source: (http://www.investigatoryprojectexample.com/science/wastepaper-and-coir-with-okra-mucilage.html)
Okra can be described as vegetable that is cultivated for over 800 years originating someplace in present day Ethiopia. It was introduced by simply Africa to America and has been a crucial part of the Southern region American diet in the form of soups and gumbos (thick stews). In the Thailand, okra is utilized in
the traditional pinakbet and sinigang and to some degree a plain roasted vege; some would eat it organic. It is a significant source of fiber content, Vitamin A, and potassium and Supplement C. The seeds of okra could be dried, roasted, ground and brewed as an alternative for espresso. The ripe seeds may also yield edible oils. The leaves are used as therapeutic remedy to lower swelling and inflammation. This kind of vegetable is usually rich in dietary fibers that help stabilize blood sugar.
Okra can also lessen cholesterol by binding along with bile acids which in turn carry the toxins which the body should eradicate. The mucilaginous material inside the fruit likewise facilitates the holding. This property is comparable to currently taking satins. To be sure statins would be the drugs that doctors recommend in cases of high cholesterol or excessive dangerous excess fat in the bloodstream. This even so works in our intestines and virtually reducing the source an excellent source of fat that is certainly already attached with bile salts. (Gemiliano Aligui, 2006) Source: (Research Institute pertaining to Tropical Medication ” Helper Director) The research work was executed to determine the potential of producing glue and paper from discarded hides. Intended for the production of glue, alum was put into the get produced from the boiling of scrap conceals.
As for the availability of newspaper, the pulp was not put through quantitative test. It was instantly processed in paper manually , papermaking. The glue made developed into a heterogeneous blend of a transparent substance plus the liquid which did not show sufficient adhesive properties about wood or perhaps paper. However, the daily news produced displayed a shredding strength (58. 0g) within the range of Filipino standards to get wrapping newspaper but was low quality in terms of thickness (35. 71 mills) and weight (419. 0 kg/15mm). It did not pass one of the standards pertaining to writing paper. (Chin, et. al., 1995) Source: (The Production of glue and paper by scrap hides)
The research analyze aimed to produce a cheap and environmentfriendly backing from D-limonene dissolved Styrofoam. A minor aim was to reuse Styrofoam by simply reusing spend Styrofoam to get the production with the adhesive. D-limonene is a great extract from citrus fruits like citrus and is confirmed to be safe to dissolve polystyrene. Styrofoam, the commercial name for polystyrene is trusted in culture. Food the labels is 1 major source of waste Styrofoam. To prepare the adhesive, employed Styrofoam containers were dissolved in D-limonene with different ratios divided into four set-ups. The first as well as the third therapy had been of the same focus consisting of 5 mL Dlimonene: 2 g Styrofoam, however the third, as opposed to the first set-up, was boiled. The other and the next treatments both had a attentiveness of five mL Dlimonene: 1 g Styrofoam.
The fourth treatment was also hard boiled. After development, the creams were applied on wood blocks to test their very own holding durability by affixing weights on a single side of bound wood blocks. Five replicates had been used for each treatment like the control. The typical weight every single pair of hindrances can carry had been subjected to ANOVA tests to ascertain if cement adhesive treatments were comparable to the commercial cement adhesive, Rugby. Effects showed that some remedies were while strong as Rugby in terms of holding durability.
But , treatment A experienced the best having strength and can be considered an alternate for commercially available adhesives. The group figured the initially treatment had potential to be an alternative pertaining to commercial glues. The benefits of the examine showed that there was not any significant difference between your first plus the control therapies only. Consequently , Styrofoam dissolved in limonene has the probability of be reused as an adhesive. (Perez III, et. al., 1996) Source: (D-limonene Dissolved Styrofoam As Adhesive)
A study on the potential of using ingredients from three easily accessible vegetation, okra (hibiscus esculentus), kamote leaves (Ipomea batatas), and ginger rhizomes (zingiber officinale) was made. Elementary extracts were prepared via each plant sample. Ethanol was used as the solvent for the extracts. The pH of each and every extract was taken. These people were tested in acidic and basic solutions to determine if their initial colors could change. 3 sets of thirteen solutions of different pH’s were ready, one for each and every extract. Then your extracts had been stability of such extracts were also determined. Then this specific pH sensitive substance in the extracts were established.
The results showed the okra improved color coming from cloudy green to yellowish at pH 6. eight to several. 15. The ginger was initially red-orange, although becamecloudy in acidic alternatives. pH selection was 12 to 15. The kamote leaf draw out changed kind dark red-brown to extremely dim bluish-green by pH 10-12. The okra extract was found as the best acid-base indicator among the list of three, since it showed the most obvious color transform at the border of acid and basicity. (Chavez ain. al., 1996) Source: (The potential of okra (Hibiscus esculentus), Kamote leaves(Ipomea batatas), and turmeric Rhizome (Zingiberofficinale) Extracts as acid-base Symptoms This research study, entitled “Determination of the adhesive potential of coconut (cocos nucifera) husk extract, aimed to extract lignin coming from coir dirt by a method previously used in saw particles and the decide the extractŸs potential being a paper and wood cement adhesive by employing simple versions of standard checks.
Coir dirt is said to be approximately forty-five percent lignin, a polymer whose basic building blocks are phynel propane monomer, benzene rings attached to 3 carbon area chain atoms, and which can be thought to display adhesive real estate. Since lignin is a waste product of the pulp and conventional paper making process, it might be of some significance to verify if the extract can be used being a glue. The extraction method yielded a light brown, semiviscous sticky liquid which displayed positive real estate in so far as it absolutely was able to continue to keep pieces of conventional paper and wood stuck together for more than a day. The rip test and water tests had been done using varying concentrations of get and polvinyl alcohol and showed other properties associated with an adhesive. (Diokno et. ing., 1995) Origin: (Determination with the adhesive potential of coconut (cocos nucifera) husk extract) This studies concerned with recycling where possible of styrofoam, scientifically known as a foam polystyrene (FPS), a plastic plant.
Styrofoam was reused like a major material for making an adhesive. Gas was used to dissolve the FPS, creating a sticky combination. Five blends of FPS-Gasoline were made with the ratios of 11: 5, 9: four, 7: 5, 5: four, and you: 1 Hindrances of wooden having the same sizes had been used for assessment the adhesiveness of the mixes. Each of the combination was applied on a clean surface from the block and was remaining to air dry. Each blend was analyzed against the is sold cement rugby. A test out of anxiety was performed, pulling the two blocks that are bonded with each other by the mix (receiving load). Results proven that the backing was equivalent with the in a commercial sense produced SOCCER. It also confirmed that the combos having the ratios greater than one particular: 1 (FPS-gasoline mass ratio) are much better than SOCCER. (Rivera, 1997) Source: (Foam polystyrene-Gasoline Mix as an Adhesive)
Incomplete defoliation of okra crops was done on one group at the several week level and on another group at the six-week older stage. Measurements were used of fruit weight, fresh fruit diameter, fruit length, range of fruits per plant, herb height, and plant basal stalk size. Observations showed that plants defoliated on the four week stage matured earlier than the control group. Qualitative tests showed significant increases in weight yield per herb for those crops defoliated in the four-week stage. However , defoliation at the sixth week was found to acquire significantly decreased the excess weight and imply fruit size. No significant differences were noticed in grow height and basal track diameter. (Aldea, 1996) Origin: (The associated with partial defoliation on the yield of okra (Hibiscus esculentus)
The % yield of mucilage via okra fruits was forty seven. 28%. The mucilage was tested using the Xanthroproteic and Ninhydrin checks for fragrant amino acids and free amino acids respectively. Results were attained. The presence of glucose was affirmed by the Benedict’s solution. Many PDA (Potato Dextrose Agar) ” mucilage mixtures had been prepared using the ratios 0-100, 25-75, 50-50, 75-25, 100-0 percent by volume. These mixtures had been inoculated with S. cerevisiea and progress was discovered after 24 hours of incubation at 28ËšC. Growth was observed in each of the replicates of the treatments. As a result the control and the trial and error media acquired no difference between them when it comes to supporting candida growth. To quantify the results in the above observation, nutrient Broth (NB) “mucilage mixtures had been used additionally ratios as above and inoculated with 0. you ml of any prepared inoculum containing 3. 1 times 104yeast cellular material. =Yeast count was performed using a hemacytometer after a day. The way of the cell count and the standard deviations were also worked out.
A a couple of sample t0test was performed (control against experimental treatment) resulting in the acceptance in the Ho. The experimental and control multimedia were not drastically different regarding capacity to support the growth from the yeast skin cells. A 1 test t-test was performed to investigate the significant increase in the number of yeast cells after 24 hours in the treatments. Unfavorable results were received for mass media treatment press 0-100 and 100-0 although significant dissimilarities were obtained for 25-75 at = 0. 01 and for 50-50 and 75-25 at sama dengan 0. 05. (De Castro, 1996) Origin: (The potential of Okra (Hibiscus esculentus) Mucilage as a culture moderate for Yeast (Saccharomyces cerevisiea) Foreign Related Studies
Pertaining to the development of salinity tolerant okra breeding materials, studies had been undertaken on the assessment of genetic variability for salinity tolerance inside the available okra germplasm at the seedling stage, assessment of genetic selection with molecular makers, replies of the selected tolerant and non-tolerant genotypes to salinity stress during ontogeny in the whole herb in summer and early spring seasons and genetic foundation variation to get salinity threshold. Substantial variance appeared to are present in okra for salinity tolerance in the seedling level. The 70 mM NaCl concentration was found well suited for discriminating tolerant and not tolerant okra genotypes since many genotypes failed to germinate at higher NaCl concentrations and maximum variation among the genotypes appeared at this focus. The put ranking in the genotypes, based on their individual rankings for every trait in single NaCl concentration came out effective for choosing tolerant genotypes.
Twenty RAPD primers had been used to examine the hereditary diversity among the okra germplasm, which showed considerable polymorphism in the okra genotypes. The cluster research divided the 39 okra genotypes in to seven key clusters with maximum likeness of 82. 88% between Sabzpari 2001 and Acc. No . 019221. The genotypes selected in the seedling level for salinity tolerance maintained their tolerance to NaCl during the ontogeny of whole plant. This suggested the fact that screening of the germplasm accessions and breeding material intended for salt patience at the seedling stage works well, at least for primary selection.
The NCM II analysis was carried out to estimate components of genetic variant in okra genotypes. The inheritance of salinity threshold in okra at plant stage appeared to be governed by both preservative and not additive hereditary effects. The additive effects were main and filter sense heritability was average. It is figured the innate variation pertaining to tolerance to NaCl salinity existed among the okra genotypes, which experienced considerable heritable component and, therefore , genetic improvement of okra genotypes for salinity tolerance through breeding and recurrent assortment is possible. (IKARM-UL-HAQ, 2009)
Origin: Genetic Foundation Variation to get Salinity Patience in Okra (Abelmoschus esculentus L. ) (2009, University or college of Culture Faisalabad, Pakistan)
Okra fruits and baobab leaves are only two types of foods utilized to give a mucilagi- nous top quality to Western world African foodstuff dishes. The mucilages were extracted via both foods and filtered. Preliminary studies have been executed t um characterise the mucilages chemically, as well as study their viscous behaviour pertaining to their use in West Photography equipment dishes. The two mucilages are acidic polysaccharides with affiliated protein and minerals. Nor the quantity of protein nor minerals were substantially reduced during purification. The protein had not been separated in the polysaccharide by simply either solution chromatography or perhaps disc electrophoresis. They attain maximum viscosity in the neutral p They would range. Yet , the mucilage solutions are not stable to heat and lose most of their viscosity when heated up. (Mark L. et ‘s., 1976)
Resource: (Studies on the Mucilages Taken out from Okra Fruits (Hibiscus esculentus T. ) and Baobab Leaves (Adansonia digitata L. ) Department of Nutrition and Food Scientific research, University of Ghana, Legon, Ghana (Manuscript received 19 November 1976)
West Africa Okra [Abelmoschus caillei (A. Chev) Stevels] is a convenient annual, bisannuel herb at some point perennial hard woody crop flower common in the humid West African subcontinent. It is produced in traditional culture especially when different vegetables are generally not in time and a significant cash harvest in the local economic climate. This study is geared towards generating data and recording the ethnobotany of A. caillei via the indigenous knowledge amongst tribes of Delta, Edo and Ondo States of Nigeria). Principal information was collected from randomly picked respondents through survey applying structured forms and guided walks within 54 sites. A 18-87 years old. Of this number, 259 (48%) were males and 281 (52%) females. Nine ethnic people were recorded in the three or more States.
The tribes diverse in their socio-cultural and economical characteristics and native knowledge about the crop. One-two local labels of the crop were documented with one particular related “type. Traditional uses of the harvest include meals (100%) and nonfood reasons. The information from non-food uses include remedies (27%), myth/religion (32%), garden soil fertility indicate (19%), rainy season sign (8%), dry out season/harvest time indicator (100%), fuel (15%) and cloth or sponge (11%). These types of sets of information indicate the fact that crop flower is of perfect importance in the area. ( Osawaru M. E., Dania-Ogbe, F. Meters, 2010) Supply: (Ethnobotanical Studies of Western Africa Okra [Abelmoschus caillei (A. chev) Stevels] by some Tribes of West Nigeria (Science World Record, 2010) Five selected genetically diverse okra strains were evaluated in a single location for two years in Yola Nigeria. The objective was going to study the extent of variability and relationship among various financially important characteristics for the purpose of genetic improvement. The trial was laid out in a Randomized Full Block Design (RCBD), with three identical
The data collected included, plant height, range of branches per plant, times to 50 % its heyday, days to 95 % maturity, number of fruits every plant, fruit diameter and yield per plot. Evaluation of variance and other innate analyses such as genotypic and phenotypic coe icient of variation and genetic enhance were performed. The effects obtained revealed variation out of all cultivars and characters assessed such as fruit diameter (1. 17**), days to 95 % maturity (374. 76**), days to 50 % flowering (422. 98**), range of fruit per plant (54. 13**). Genotypic coe icient of relationship showed more significant relationship between the pairs of characters, and therefore, these character types are more related genotypically. The characters, which usually showed excessive broad perception heritability and high genetic advance following selection correspondingly, included fresh fruit diameter (18 % and 61 %) and number of branches every plant (96 % and 41 %).
These characters are all below additive gene e ects. In conclusion, consequently; genetic deviation exists among the list of cultivars in every characters analyzed. However , Ex-Wuro Sarki revealed greater prospect of yielding ability while ExSangere I, although, a poor yielder, is a good materials for earliness. Therefore hybridization between both of these could produce a high containing and early on F1 (hybrid) variety. (Bello, D, et al., 2006) Source: (Variability and correlation studies in okra (Abelmoschu esculentus L. Moench) (Journal of Lasting Development in Agriculture and Environment, 2006) Okra is one of the important fruit and vegetables grown in India during both summer time and rainy seasons. This is an generally cross-pollinated crop showing 4″19% cross pollination. Emasculation and pollination techniques are easier because of large blossom and monoadelphous stamens.
This permits the breeder to exploit the hybrid vitality through manual hybridization. With the importance of bhindi, an investigation was carried out with five lines and two testers with three replications at Farming College and Research Start, Madurai during 2001″2002 in order to determine the extent to which the heterosis is demonstrated. The findings recorded were plant height, days to first flowering, number of nodes/plant, fruit duration, fruit width, number of fruits/plant, single fruits weight, range of seeds/fruit, 95 seed excess weight, crude fibre content, necessary protein content, and yield/plant.
The results revealed highly significant differences for all your characters among the parent and genotypes studied indicating larger range of variability. Among all the crosses evaluated, the mix combination IC 169340 times IC 112475 exhibited maximum heterosis for all your characters researched. (K. Shoba, S. Mariappan, 2000) Source: (Heterosis Research in Okra (ABELMOSCHUS ESCULENTUS (L. ) MOENCH) for some other Biometrical Traits) ( I Intercontinental Conference on Indigenous Fruit and vegetables and Legumes. Prospectus pertaining to Fighting Poverty, Hunger and Malnutrition, 2000)
Okra fruits, Taro tubers, Jew’s cool leaves and Fenugreek seeds are commonly used in Egypt to prepare popular diet programs with preferred slimy regularity. The mucilages were taken out and preliminary studies carried out to characterise them bodily. The pH values of a 1% option of the mucilages varied via 69-75 for Okra and Taro, 71″78 for Jew’s mellow, and 59-6 pertaining to Fenugreek, dependant on extraction conditions. The highest viscosity was seen in Okrasolutions, followed by Fenugreek, Jew’s mellow and Taro mucilages. Okra and Jew’s cool mucilages are acidic polysaccharides which contain higher amounts of lung burning ash than the Taro and Fenugreek mucilages that are neutral polysaccharides. All mucilages are associated with protein.
Gel chromatography suggested strong connection of protein with the polysaccharide. The acid hydrolysis of the mucilages followed by newspaper chromatography says all mucilages contain methyl pentose, blood sugar, galactose, and fructose, in various proportions. Taro and Fenugreek seeds mucilages have time of rhamnose. All mucilages are devoid of arabinose and mannose except Fenugreek which will contained these two sugars. (El-Sebaiy, 2003) Origin: (Preliminary research on the mucilages extracted by Okra fruits, Taro tubers, Jew’s calm leaves and Fenugreek seed products (Food Technology Department, Kafr El-Shiekh Faculty of Cultivation, Tanta University or college, Egypt, 2003)
Polysaccharide ingredients were well prepared from two traditional foodstuff thickeners with extensive domestic use in central and european parts of The african continent: okra (Hibiscus esculentis M. ) and the seed nucleus from ‘dika nut’ (Irvingia gabonensis). Both demonstrated standard polyelectrolyte behaviour in answer, and had been therefore examined under fixed ionic circumstances (0. one particular M NaCl), yielding intrinsic viscosities of [η] sama dengan 7. 6 dl g’1 for okra and [η] = some. 4 dl g’1 intended for dika. Concentrated solutions provided mechanical spectra typical of entangled systems, with close Cox-Merz superposition of η(ω) and η(γ). The variant of ‘zero-shear’ particular viscosity with degree of space-occupancy (c[η]) was also commonly similar to the basic form discovered for most disordered polysaccharides, good results . greater parting of c— and c—— and steeper slope of log ηsp vs . sign c over c—(~4. zero for okra and ~4. 6 intended for dika, compared to the usual worth of ~3. 3).
As found to get normal disordered polysaccharides, the shear-thinning behavior of dika gum could possibly be reduced into a single ‘master-curve’ for all concentrations above c——, but the total value in the terminal slope of record (η-ηs) vs . log —g was extraordinarily low (~0. 58, compared to the normal benefit of ~0. 76). Airport terminal slopes intended for okra gum were also abnormally low, and varied methodically with polymer bonded concentration. These kinds of departures by normal remedy properties will be tentatively attributed to small macromolecular constructions, coupled, in the case of okra gum, with a good tendency to self-association. (R. Ndjouenkeu, et al., 2000)
Source: (Rheology of okra (Hibiscus esculentus L. ) and dika nut (Irvingia gabonensis) polysaccharides (Department of Food Technology, University of Ibadan, Ibadan, Nigeria, 2000)
Freshly harvested okra fruits were blanched in hot water (with or perhaps without 0. 2% salt metablsulphite salt) and the a result of this treatment, dehydration methods and temperature on specific characteristics of okra researched. Blanching ended in the slight decrease in carbohydrate, fat, ash, colour elements, ascorbic chemical p and viscosity. Besides this kind of initial loss, blanching in sulphite solution triggered the preservation of more of the colour pieces and ascorbic acid during dehydration. Most dehydrated okra samples acquired higher articles of carbs, fat and ash nevertheless lesser contents of protein and ascorbic acid than fresh okra.
Fresh okra fruits, alternatively, had bigger content with the colour pigments and had been more viscous than all dehydrated goods. Samples blanched prior to lacks retained more of the colour pieces but were less viscous than unblanched samples. Cleaner dehydrated examples retained more ascorbic acid, colour pigment and mucilage at each of the dehydration temps than those via a heat oven. Excessive dehydration temperature ranges had unfavorable effect on the colour, ascorbic acidity and viscosity of okra. (U. At the. Inyang and C. We. Ike, 1998)
Source: (Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and also other constituents of okra fruits (Department of Food Research & Technology, University of Agriculture, 1998)
The European community features commissioned a programme pertaining to the development of nonfood plants with economic potential (project AIR FLOW 3-CT-1236). With this project, five varieties of okra (Veludo, Bogiatou, Pyleas, Levadias and Kilkis) were grown in year 1994 on an trial and error plot in the south-west of France (near Mont para Marsan). Three varieties (Veludo, Pyles and Kilkis) were also cultivated in 1995 within a Mediterranean location near Narbonne (France). The plants seemed to be suited to the wet local climate of Arête de Marsan and the warmer, drier environment of Narbonne. Contents in hemicellulose, cellulose and lignin were established in all the parts of the plant.
Regarding the hemicellulose content of the stem, the wealthiest varieties happen to be Veludo and Bogiatou (17%); Veludo gets the highest content of hemicellulose in the dry, mature fruits (19%). With regards to the seed olive oil content, Levadias and Pyleas had a excessive content of palmitic acidity (28%) and Kilkis an increased content of linoleic acid solution (52%). Olive oil content was 15″19% in all of the varieties. The Bogiatou and Levadias varieties produced a cake made up of more than 30% proteins. The yield in oil, the quality of its proteins and the utilization of the control in paper-making, indicate that okra has economic possibility of cultivation on set aside plot in this part of Europe. (M. Camciuc, et al., 1998)
you
