Research on Moringa Oleifera
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Moringa: the science behind the miracle tree
Submitted by rau on 03 March 2011 A flower from a moringa tree
© WEDC, Loughborough University | Moringas have long been known as miracle trees. Now scientists are investigating their properties in depth, as Sue Nelson andMarlene Rau report.In the foothills of the Himalayas grow trees, five to ten metres tall, with clusters of small oval leaves and delicately perfumed cream-coloured flowers. These are Moringa oleifera – the most widely cultivated of the 14 species of the genusMoringa, known as ‘miracle trees’.“It is called a miracle tree because every part of the tree has benefits,” says Balbir
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This is then swirled around in the bucket of turbid water, until the fine particles and bacteria clump together with M. oleifera powder, sinking and settling to the bottom. For drinking water though, the water needs to be purified further – by boiling, filtering through sand or placing it in direct sunlight in a clear bottle for a couple of hours (solarising; seeFolkard et al., 1999). You can try a similar technique yourself in class (see box).
The mother of moringa researcher Dr Kwaambwa demonstrates how the seeds are treated for water purification
Images courtesy of Dr Majority Kwaambwa, University of Botswana
Although a successful pilot study was performed at Thyolo water treatment works in Malawi in 1989-1994 (see Folkard & Sutherland, 2002), developing future industrial treatment methods from M. oleifera relies on knowing exactly what processes take place during the purification. Researchers already know that the active ingredient in the seeds is protein, which accounts for 30-40% of the seeds’ weight. There are at least two proteins that may be active: they are water-soluble and quite small, about 6-16 kDa, so they can readily diffuse out of the cloth bags. At higher concentrations, they aggregate even in solution due to their substantial hydrophobic regions. The protein adsorbs onto contaminant particles, which then clump together
In the lab we filled the first beaker up with water. Then we took a pipet (filled with the liquid) and dropped water droplets onto the
21) After all of the solid dissolves, move the flask from the hot plate and allow it cool to room temperature. After a while, crystals should appear in the flask.
When the crude product is transferred to a separatory funnel, it is washed with 10 ml of water. When the solution forms two layers, the bottom aqueous layer is disposed of.
Water flows through a filter designed to remove particles in the water. The filters are made of layer of sand gravel, and in some cases, crushed anthracite. Filtration collects the suspended impurities in water and enhances the effectiveness of disinfection the filter are routinely cleaned by backwashing.
1. Fill up a 200ml beaker with tap water and then pour it into the designated jar
11.Pour the mixture mixed with water over the filter paper so that the sand remains on top of the paper and the soluble salt water will go through into the beaker
Place 100 ml of distilled water in a 250-ml (or 400-ml) beaker. Add 1.26g of oxalic acid dihydrate (H2C2O4.2H2O) and 1 ml of concentrated ammonia. Stir the mixture until the solid has dissolved completely.
XII. Take the 250 ml beaker to your lab bench. Set up a gravity filtration with a plastic funnel, folded wet filter paper, and an Erlenmeyer flask. Pour the content in the 250 ml beaker slowly through the filter paper. Wash the filter paper with deionized water. Dispose of the filtrate in the proper labeled waste container.
2) Rinse the solid with about 30 mL of distilled water and decant the liquid from the solid. It is critical that as little solid as possible is lost during this process. Repeat the rinsing two or three times.
2. Add about 20 mL of distilled water and stir the mixture with a glass stirring rod to dissolve the sample. There may be a small amount of insoluble residue. If your sample does not dissolve completely, remove the insoluble material by filtration.
The black precipitate was allowed to settle and then the supernatant, the clear liquid that lies above a precipitate, was decanted, or poured carefully off. Then, 200 mL of hot distilled water was added and the precipitate was allowed to settle to repeat the decanting process again.
Thirdly, the proceeding water treatment step involves coagulation and flocculation. The objective of this step is to produce particles of a size that can be easily removed by settlement and filtration. Coagulation destabilizes the colloidal particles followed by flocculation whereby larger particles are formed from small particles through collisions. Conley and Evers (as cited in Hendricks, 2006, p. 277) described coagulation as a process that reduces the surface charge
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The sweet, milky solution is sterilised at a high temperature for a short time, destroying any bacteria that may be present. This process is called UHTST (Ultra Heat Treatment, Short Time). The solution is then transferred to a 6,000-litre fermentation tank via a closed system of pipes and valves.
IP).The highest protein solubility (80%) was observed at pH 10. Esterification increased protein solubility in the acidic pH range from 2 to 5. Increasing pH more than 5 reduced the solubility and giving a minimum value (9 %) at pH 6. Methylated cowpea protein was more soluble in the acidic range of pH and less soluble in the alkaline range of pH as compared to unmodified protein. On the other hand The solubility profile of native common bean indicate that protein solubility reduced as the pH increased from 2 to 5, which corresponding to its isoelectric point, after which subsequent increases in pH increased protein