KOLEJ TINGKATAN 6

TUNKU ABDUL
RAHMAN PUTRA

CHEMISTRY COURSEWORK STPM

2018/2019
THE MAKING OF BIOPLASTIC
FORM STARCHES EXTRACTED
FORM SWEET POTATOES AND YAMS
 GROUP MEMBERS
(6S3 BIO 1)

HENG JING HONG

NG CHONG JIE
TAN CHING WANG
INTRODUCTION
 Bioplastic also known as plastic which can be made from renewable biomass
sources. For example, food waste and vegetable.
 There are three types of bioplastic which are starch-based plastics (derived by
starch with the addition of plasticiser such as glycerine), cellulose-based plastics
(mainly made by cellulose) and protein-based plastics (made from
protein).Bioplastics are used for disposable items, such as packaging, crockery,
cutlery, pots, bowls, and straws. Few commercial applications exist for
bioplastics.
 In principle they could replace many applications for petroleum-derived
plastics, however cost and performance remain problematic. As a matter of fact,
their usage is favourable only if supported by specific regulations limiting the
usage of conventional plastics.
 Typical is the example of Italy, where biodegradable plastic bags and shoppers
are compulsory since 2011 with the introduction of a specific law. Beyond
structural materials, electroactive bioplastics are being developed that promise to
be used to carry electric current.
OBJECTIVES
 Todetermine the tensile strength of
bioplastics from starches extracted from
yam and sweet potatoes.
 Toidentify pH of starch for Yam and sweet
potatoes.
 Todetermine the solubility of bioplastic
form yam and sweet potatoes.
 Save
cost

Non Benefit of Reduce

toxic bioplastic waste

pollution
free
Apparatus and materials

Retort stand
Beaker
Petri dish

Thermometer
Glass rod
Wire gauze
Apparatus and materials

Measuring cylinder Bunsen burner

Tripod stand

Pestle mortar Tea strainer

Apparatus and materials

Distilled water Food colouring Litmus Paper

Sweet potato Yam

Apparatus and materials

Hydrochloric acid Sodium Hydroxide Glycerol Universal Indicator

PART 1:SWEET POTATO AND YAM
EXTRACTION
Step 1
 Peel the sweet potatoes and
yam with grater
 Step 2
• Put sweet potato into the blender
and blend it.

Step 3
• Squeeze the sweet
potato mixture in a
white towel to separate
the water
 Step 4
• Water are pour into beaker and
starch are left alone in water

Step 5
• Take out the starch and transfer into petri dish.
• Starch baked in the oven and form powder.
PART 2:PRODUCE BIOPLASTIC

Step 1
• Put water into beaker that
containing starch, then
add hydrochloric
acid,propan-1,2,3-triol into
beaker

Step 2
• Heat the mixture by using
bunsen burner.
• Bring it carefully to boil and
boil it gently for 15
minutes.Make sure it does not
boil until dry if might, stop it
Step 3
• Put some solution into petri
dish and litmus paper used for
testing the pH.

Step 4
• Sodium hydroxide added for
neutralize the mixture.
Test again with litmus
paper
Step 5
• Solution are take out into board
for drying to form bioplastic
PART 3:TEST PHYSICS AND CHEMISTRY
PROPERTIES OF BIOPLASTIC

pH of bioplastic
• Add universal indicator into beaker
that containing bioplastic.
• Then record the change of universal
indicator before and after sodium
hydroxide added into bioplastic
Testing Tensile Strength of bioplastic
• Hang the mass of 10 g(initial mass)
on the bioplastic.

• This step repeated with increasing

10 g until it broken.

• All result are recorded.

 TEST OF PLASTICS
1. Clean the petri dish and dry it in an oven at 105 ºC
for an hour. Cool the petri dish under room
temperature. Record the mass of petri dish.

2. Put 2 g of potato starch on the petri dish and record

the mass before heating.

3. Dry the potato starch in the oven at 105 ºC for four

hour and record the mass after heating in table .
Result and Observation: moisture of bioplastic

  Mass of Mass of petri Mass of petri  

Type of starch petri dish dish +Mass of dish +Mass of Moisture
  (g) starch before starch after content (%)
heating (g) heating (g)  

Yam (Dioscoreacea) 42.76 48.40 47.80 10.64

 
Sweet Potatoes 45.28 48.51 47.92 18.26
(Ipomoea batatas).
 
TENSILE STRENGTH
  The original cross    
Type of bioplastic sectional area of the Total load at Tensile strength
  bioplastic that the break point ( Nm ̄ ² )
broke (N)
(x10-3 m²)  
 
Yam
4.30 160 85.11
(Dioscoreacea)
 
 
4.30 140 74.47
Sweet Potatoes
(Ipomoea batatas).
 
Discussion:
 The moisture content of yam is lower than sweet potato. This is
because the sweet potato is more porous and able to retain more
water after heating compared to yam.

 Both bioplastic of yam and sweet potato are neutral which are
6.9 and 6.8 respectively. It shown that starch of yam and sweet
potato show partially soluble when reaching high temperature.

 Tensile strength of bioplastic of yam which are 85.11Nm-2 is

higher than that of sweet potato which are 74.47 Nm-2 .Through
this experiment, our group learned about that we should protect
our environment form pollution. Plastic is the part of the
indecomposable pollutant that destroy the nature world.
CONCLUSION:

 Tensile strength of bioplastic of yam is higher than that of sweet

potato as bioplastic of yam is more elastic than that of sweet
potato. This is because yam containing more starch compared to
sweet potato and make the bioplastic more elastic.

 Bioplastic is neutral and environmental-friendly. It is said to be

environmental-friendly because it can soluble in water and will
not cause any water pollution.
 THE
END