MATERIALS

- Flour
- Wheat, rice, corn, tapioca
- Distilled water, iodine, alcohol
- Mixture of glycerine and water (50:50)
- Phenolphthalein indicator
- 0.05 M NaOH
- Beaker
- pH meter
- Burettes
- Conical flasks

PROCEDURE

A. pH (Only for Wheat Flour)

1. 10 or 12 g of flour was shake with 100 ml of water and allowed standing for at least
30 minutes.
2. The solution was filtered and the pH of the filtrate was determined with a pH meter.

B. Acidity (Only for Wheat Flour)

1. 18 g of flour was shake with 20 ml of water in a conical flask and placed in a water
bath at 40oC for 1 hour with the flask loosely stopper.
2. The solution was filtered and 100 ml of clear filtrate was titrated with 0.05 M sodium
hydroxide (NaOH) solution. Then, the phenolphthalein was added. During storage,
the acidity of the water extract increased, and is calculated as lactic acid or potassium
dihydrogen phosphate.
C. Microscopic Examination (Wheat, Rice, Corn and Tapioca Flour)
1. To a minute quantity of sample on the slide, a drop of alcohol was added.
2. Then, a few drops of glycerine and water mixture were added.
3. The sample was covered with a cover slip.
4. Any excess liquid was removed with a filter paper.
5. The sample was examined under a microscope, with a low power objective first and
then with a magnification of 400.
6. The diagrams were drew for each of the starch examined.

D. Flour Infestation
1. A 100 g of flour was weighed onto a flat surface.
2. The flour was flattened using a ruler.
3. The flour was examined after 2 minutes for evidence of pimpling, i.e. surface
disturbance.
4. Pimpling indicated the presence of flour mites breaking the surface for air.