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Extraction of gelatin from raw chicken bones, joints and cartilages from the production of hard gelatin capsule / Rowena P. Calanog. 6

By: Rowena P. Calanog. 4 0 16, [, ] | [, ] |

Contributor(s): 5 6 [] |

Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; March 2003.46Edition: Description: 28 cm. 30 ppContent type: text Media type: unmediated Carrier type: volumeISBN: ISSN: 2Other title: 6 []Uniform titles: | | Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | | 2Other classification:

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Action note: In: Summary: ABSTRACT: This study aimed to extract gelatin from raw chicken bones, joints and cartilages. The extracted gelatin was compared to the standard gelatin in terms of its physical and chemical properties. The extracted gelatin was also used in the formulation of hard gelatin capsules. The extraction of gelatin includes several stages: degrasing/defatting, demineralization, conditioning and pre-treatment, extraction using acidified water of about pH 5, drying and grinding. The physical properties was determined by its color, odor, water insoluble substances and solubility with different solvents such as hot and cold water, acetic acid, hot mixture of glycerine and water, 96% ethanol, chloroform, petroleum ether and mineral oil. It was also identified by its reaction to 6% potassium dichromate and 5% tannic acid. The ratio of gelatin-water mixture for the production of hard gelatin capsules were 1:1, 2:1, and 1:2 respectively. The three formulated capsules were compared to the standard empty capsule in terms of color, weight and solubility. ANOVA and t-test were used to interpret the data obtained in this study. The obtained result showed that an average of 3.11% gelatin was extracted from raw chicken bones. The color of the extracted gelatin ranges from light yellow to brown and is soluble in hot water, acetic acid, and hot mixture of glycerine and water but insoluble in cold water, 95% ethanol, chloroform, petroleum ether and mineral oil. It gave a positive reaction to 6% potassium dichromate and 5% tannic acid. Only its moisture content, microbial limits, Mercury and Arcenic content were comparable to the standard gelatin used. It is of low viscosity, higher ash, Fe, Pb and S04 content than the standard. The three formulated capsules exhibited no significant difference to the standard empty capsule in terms of weight and solubility which leads to the conclusion that the extracted gelatin can be use to produce hard gelatin capsules provided that the solution is sufficiently cooled before dipping the stirring rod and that the bleaching process will be carried out to reduce the ash and heavy metal content of the gelatin which made it unsuitable for human consumption. Other editions:

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Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM Filipiniana Section	Filipiniana-Thesis	T QD1.C35.2003 (Browse shelf)	Available		FT3280

Total holds: 0

Thesis: (Bachelor of Science in Chemistry) - Pamantasan ng Lungsod ng Maynila, 2003. 56

ABSTRACT: This study aimed to extract gelatin from raw chicken bones, joints and cartilages. The extracted gelatin was compared to the standard gelatin in terms of its physical and chemical properties. The extracted gelatin was also used in the formulation of hard gelatin capsules. The extraction of gelatin includes several stages: degrasing/defatting, demineralization, conditioning and pre-treatment, extraction using acidified water of about pH 5, drying and grinding. The physical properties was determined by its color, odor, water insoluble substances and solubility with different solvents such as hot and cold water, acetic acid, hot mixture of glycerine and water, 96% ethanol, chloroform, petroleum ether and mineral oil. It was also identified by its reaction to 6% potassium dichromate and 5% tannic acid. The ratio of gelatin-water mixture for the production of hard gelatin capsules were 1:1, 2:1, and 1:2 respectively. The three formulated capsules were compared to the standard empty capsule in terms of color, weight and solubility. ANOVA and t-test were used to interpret the data obtained in this study. The obtained result showed that an average of 3.11% gelatin was extracted from raw chicken bones. The color of the extracted gelatin ranges from light yellow to brown and is soluble in hot water, acetic acid, and hot mixture of glycerine and water but insoluble in cold water, 95% ethanol, chloroform, petroleum ether and mineral oil. It gave a positive reaction to 6% potassium dichromate and 5% tannic acid. Only its moisture content, microbial limits, Mercury and Arcenic content were comparable to the standard gelatin used. It is of low viscosity, higher ash, Fe, Pb and S04 content than the standard. The three formulated capsules exhibited no significant difference to the standard empty capsule in terms of weight and solubility which leads to the conclusion that the extracted gelatin can be use to produce hard gelatin capsules provided that the solution is sufficiently cooled before dipping the stirring rod and that the bleaching process will be carried out to reduce the ash and heavy metal content of the gelatin which made it unsuitable for human consumption.

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