Chemical analysis of potato starch to obtain hygienic paper

Abstract

The objective of this research is to analyze and classify quantitatively and qualitatively the chemistry characteristics of the potato variety (yellow, white, ccompis, peruanita and huamantanga) and identify the proportionality of starch that have according its variety and size. The experimental design was applied, beginning with the measurement and classification of the potatoes in tree sizes (small 1-7 μm, medium 7-15 μm and big, greater than 15 μm), then the peeling and rasping of this was made, the sample were put in a slide sheet and some drops of distillated water was added and it was located in a microscope to observe the granules. Then with a lugol (dye of iodine) drop is added on the side of the slide cover, after that, a filter paper is put to the side to eliminate the water and it is located to the microscope to identify the presence of starch. In the next step the humidity is extracted using a dry up absorbent (silice gel) obtaining the starch of every variety and the final weight is subtracted from the initial and the corresponding percentage is calculated.

The results of the percentage of potato starch according its relative specific weight is: the yellow potato with 1.2850 gr contains 85.10% of starch, the white potato with 1.097 gr of relative specific weight has 75.81% of starch, while the Ccompis potato of 1.241 gr has 84.50% of starch, the peruanita potato, with 1.107 gr has 78% of starch and the Huamantanga with 1.1023 gr has 77.86% of starch. It is concluded that the potato starch is composed by 20% of amilosa and 80% of amilopectina, this means that it can be digested quickly by microorganisms, thus generating the possibility to produce a hygienic paper compostable and biodegradable.