STUDENT PROJECT

SUBMITTED BY IX STD STUDENTS

UNDER THE GUIDANCE OF THE FACULTY MEMBERS MISS.PRIYADHARSHINI.N, M.Sc (Bio Technology) MR.KARTHIKEYAN.J. B.Sc.B.Ed,

School No: 46029 SRI RAJA MURUGA SCHOOL PERIYERI, SHEEP FARM (P.O) ATTUR (T.K), SALEM (D.T) TAMIL NADU Pin-636112

Acknowledgement

Our sincere thanks to Mr.Shanmugam.K.M.Sc, M.Ed (Principal) Sri Raja Muruga School For providing the facilities to complete the project in this institution. We express our sincere gratitude to Miss.Priya dharshini.N, M.Sc (Lab in charges) and Mr.J.Karthikeyan.B.Sc, B.Ed, (faculty of chemistry) for encouraging to do the project successfully.

THE GROUP PROJECT HAS BEEN DONE BY THE FOLLOWING STUDENTS

1.Dayana.S 2.Heela.S 3.Ruba.S 4.Ganesh.R 5.Ganguly.M 6.KeerthiVasu.R 7.Kumaravel.P 8.Nirmalarasu.R 9.Rajpondi.D 10.Ranjith Kumar.K 11.Surender.D 12.Venkatesh.S

NAME OF THE PROJECT:

REMOVAL OF FREE RADICALS BY ANTIOXIDANT (AMLA)

Abstract This project deals with the harmful effect of diseases caused by junk foods taking in our day-to-day life and how to overcome such things by taking Amla which contains antioxidant to solve all the problems caused by junk food and prevent us from diseases. Amla make our life healthy and peacefully. Aim To know the hazards of Junk foods and prevent them by using Amla. Procedure: Junk foods Junk foods with high levels of calories from salt, sugar and saturated fats, contain insufficient vitamins, minerals, proteins and amino acids. Food, which acts as a basic element for good health, plays a vital role for sustenance and overall well-being. The lack of nutrition, affects the smooth functioning of the body that is forced to create its own enzymes, in order to convert food into energy. The enzymes that are utilized are otherwise reserved for the metabolic functioning. Type of Junk food Snacks such as ice cream, Milk shakes, soda, fizzy carbonated beverages, soda, breakfast cereals, cookies, candies, chips, pizza, burgers, tacos, chicken submarine sandwiches and instant noodles, in addition to Indian curries and kebabs fall under the category of junk foods. As the old adage goes that too much of anything is good for nothing, likewise junk foods are processed with nitrates, for sustaining their flavor and freshness for longer duration besides enhancing their mouth-watering taste. Frying Food Fried food is a part of many cultures. It is an easy method to cook quickly, after heating the fat at high temperature, food is placed in the fat and the heat quickly goes into the food, producing a crisp outside and a steam-cooked inside. Foods ranging from chicken to noodles to vegetables can be fried. Function Frying or heating food at high temperatures causes unsaturated fats to oxidant, unsaturated fats like the ones found in safflower, soy, corn and cottonseed oils become unstable at high temperatures, therefore producing free radicals. The more the oil is reused and reheated, such as in fast-food

restaurants, the more free radicals are produced. Saturated oils such as coconut are more stable and therefore can be used to lightly fry food without producing free radicals. Identification Free radicals are a normal part of your body but become a problem when too many are created. These molecules have an unpaired electron and therefore take an electron from another molecule to become stable." Unfortunately, this creates more free radicals, which can cause DNA damage, a breakdown of cell membranes and enzyme systems and a reduction in immune system function. Considerations Frying foods not only produces free radicals but such fare is high in fat, which may impact heart health. Lightly sauting foods lessen the likelihood of producing free radicals and also keeps vitamins and minerals intact. Eating a diet rich in fried foods is linked to both diabetes and heart disease. Work with a nutritionist to determine the best diet for you, slowly removing as many fried foods as possible. Foods to Avoid Some foods promote free radical generation and should be avoided to minimize your free radical build up. Moderate consumption of fats and oils is always recommended. Though essential fats are key for our arteries, skin, blood, nerves, glands, and the functioning of cells. Saturated fats found in butter, beef, eggs, and lamb are much safer compared to polyunsaturated fats that undergo lipid per oxidation. Such fats when consumed will impair the integrity of the cell membrane causing mutations that can lead to cancer and blockage in the arteries. Heating these oils complicates the whole issue as their rate of oxidation is highly increased on exposure to heat. Most junk foods contain these hydrogenated oils in large quantities. Hence avoid fast foods and junk foods altogether possible. Dairy products Always use lean meat and remove as much fat as possible before consumption. Lean poultry and fish are much healthier than other meat. Try to eliminate fried foods completely. Roast instead of frying poultry, meats, and fish. Use low-fat dairy products. Use more lemon juice, vinegar, onion, garlic, or herbs for salad dressings, and use tomato and fruit juices for gravies and sauces. Always go for fresh and whole foods as the micro-nutrients and vitamins are intact when they are fresh. Avoid having cakes, pies, puddings, and ice cream, though indulging in these kinds of foods once in a while is fine. Avoid white rice, white bread and so on, use whole-grain ones, which are rich in fiber. Dietary fiber encourages faster movement of food via the digestive tract, thus reducing the time they spend undergoing oxidation, putrefaction, and re-absorption. Processed foods lack essential nutrients such as vitamins, trace elements and minerals, which neutralize free radicals. Avoid foods having refined sugars and artificial sweeteners as they can disrupt normal metabolism. Last but not the least, reduce your salt consumption. This is because free radicals strip cell walls of their ability to balance sodium levels. Excess of sodium enters the cells and this can lead to swelling and edema.

Free Radicals Free radicals are electron-hungry atoms that are a highly reactive byproduct of the biological processes that take place in our body. They react with cellular components such as proteins and DNAs and damages them by changing their chemical structure. Fortunately, our body has a defense team antioxidants which can inhibit the formation of free radicals and nullify the effect of existing free radicals. Antioxidants have been known to slow down the aging process and protect our body from many harmful diseases caused by free-radical-induced cell damage. Antioxidants protect the essential oils needed by cells thus helping them function properly. Diet which contains more Antioxidant A balanced diet rich in antioxidants is definitely needed to fight free radicals. Healthy eating habits involves a powerful regimen comprising of foods that provide the required doses of vitamins, minerals, fats, proteins and carbohydrates. Such foods have loads of antioxidants, which protect the body against free-radical damage. An anti-free radical diet has less food that readily gives rise to free radicals. It has loads of nutrients which promote a healthy metabolism and the production of antioxidant enzymes. It minimizes high calorie and fatty foods as well as foods that promote lipid per oxidation. The ORAC Value of Foods The USDA measures the Oxygen Radical Absorbance Capacity (ORAC) score of foods to indicate the amount of antioxidants they provide when consumed. Foods high on the ORAC Score protect our cells from free radical damage reducing the risks of diseases such as cancer. Surprisingly, foods having the top ORAC scores are not boring foods. They include dark chocolate, raisins, milk chocolate, pomegranates, blueberries, blackberries, garlic, cranberries, strawberries, spinach, raspberries, plums, alfalfa sprouts, beets, avocado, and oranges among others. A diet rich in foods having a high ORAC score can provide about 3,000 to 5,000 units of antioxidants a day. To understand the way that free radicals and antioxidants interact, you must first understand a bit about cells and molecules. So here's a (very) brief refresher course in Physiology/Chemistry 101: The human body is composed of many different types of cells. Cells are composed of many different types of molecules. Molecules consist of one or more atoms of one or more elements joined by chemical bonds. The number of protons (positively charged particles) in the nucleus determines the number of electrons (negatively charged particles) surrounding the atom. Electrons are involved in chemical reactions and are the substance that bonds atoms together to form molecules. Electrons surround, or "orbit" an atom in one or more shells. The innermost shell is full when it has two electrons. When the first shell is full, electrons begin to fill the second shell. When the second shell has eight electrons, it is full, and so on. The most important structural feature of an atom for determining its chemical behavior is the number of electrons in its outer shell. A substance that has a full outer shell tends not to enter in chemical reactions (an inert

substance). Because atoms seek to reach a state of maximum stability, an atom will try to fill its outer shell by:

1. Gaining or losing electrons to either fill or empty its outer shell 2. Sharing its electrons by bonding together with other atoms in order to complete its outer shell 3. Atoms often complete their outer shells by sharing electrons with other atoms. By sharing electrons, the atoms are bound together and satisfy the conditions of maximum stability for the molecule Free Radicals To understand the way that free radicals and antioxidants interact, we must first understand a bit about cells and molecules. The human body is composed of many different types of cells. Cells are composed of many different types of molecules. Molecules consist of one or more atoms of one or more elements joined by chemical bonds. Electrons are involved in chemical reactions and are the substance that bonds atoms together to form molecules. Electrons surround, or "orbit" an atom in one or more shells. The innermost shell is full when it has two electrons. When the first shell is full, electrons begin to fill the second shell. When the second shell has eight electrons, it is full, and so on. The most important structural feature of an atom for determining its chemical behavior is the number of electrons in its outer shell. A substance that has a full outer shell tends not to enter in chemical reactions (an inert substance). Because atoms seek to reach a state of maximum stability, an atom will try to fill its outer shell by: Gaining or losing electrons to either fill or empty its outer shell Sharing its electrons by bonding together with other atoms in order to complete its outer shell

Atoms often complete their outer shells by sharing electrons with other atoms. By sharing electrons, the atoms are bound together and satisfy the conditions of maximum stability for the molecule Free radicals are electron-hungry atoms that are a highly reactive byproduct of the biological processes that take place in our body. They react with cellular components such as proteins and DNAs and damages them by changing their chemical structure. Fortunately, our body has a defense team antioxidants which can inhibit the formation of free radicals and nullify the effect of existing free radicals. Antioxidants have been known to slow down the aging process and protect our body from many harmful diseases caused by free-radical-induced cell damage. Antioxidants protect the essential oils needed by cells thus helping them function properly.

Remedies for diseases caused by Junk Food Amla, or Indian gooseberry, has been used by Indian doctors for many chronic conditions including blood sugar control. This edible fruit is well-known for its high content of vitamin C and its potent antioxidant activity, more potent than many other herbs.

Botanical name The botanical names are Emblica officinalis and Phyllanthus emblica.

Amla benefit Although Ayurvedic doctors have a great deal of experience with the use of Amla, little human research is available in the West. Research has been done with amla evaluating its role as an antioxidant, in ulcer prevention, for people with diabetes, for mental and memory effects, and its antiinflammatory benefits. Unfortunately, most of this research has been done with animals and there are very few human studies that tell us in what conditions this herb is of most benefit. In rodent studies, amla has been found to be helpful as an antioxidant, for cholesterol and blood sugar control, for memory, and the use of amla was helpful in delaying development of diabetic cataract in rats.

Antioxidant Due to its high content of vitamin C and polyphenols, amla extract is a potent antioxidant.Antioxidative activity, polyphenolic content and anti-glycation. Amla had stronger antioxidative activity than the other plants. The investigation showed that total polyphenol and tannin content of Amla and the flavonoid content of Houttuynia cordata were the highest. The results imply that these plants are potential sources of natural antioxidants which have free radical scavenging activity and might be used for reducing oxidative stress in diabetes. Chemical and antioxidant evaluation of Indian gooseberry amla supplements study evaluated the chemistry and antioxidant properties of four commercial amla fruit extracts. All extracts produced positive responses in the total phenol, total flavonoid and total tannin assays. The presence of predominantly polyphenolic analytes, e.g. ellagic and gallic acids and corilagin, was confirmed. Amla for cholesterol Influence of amla (Emblica officinalis) on hypercholesterolemia and lipid peroxidation in cholesterol-fed rats.The effects of amla on low-density lipoprotein (LDL) oxidation and cholesterol levels were investigated in vitro and in vivo using Cu(2+)-induced LDL oxidation and cholesterol-fed rats. SunAmla and ethyl acetate (EtOAc) extract of amla significantly inhibited thiobarbituric acid (TBA)reactive substance level in the Cu(2+)-induced LDL oxidation and the effects were stronger than those of probucol. These results suggest that amla may be effective for high cholesterol and prevention of atherosclerosis.

Diabetes A study in animals shows this herbal supplement to play a role in reducing the oxidative damage from high blood sugar.Amla extracts reduce oxidative stress .The antioxidant properties of amla extracts and their effects on the oxidative stress in streptozotocin-induced diabetes were examined in rats. Amla extracts showed strong free radical scavenging activity. Amla contains many essential vitamins and minerals such as vitamin C, phosphorus, calcium, vitamin B,carotene among others which explains its extensive use in Ayurveda to cure a range of illnesses and diseases. Moreover, it includes 11 active compounds: gallic acid, 3, 6-di-O-galloyl-Dglucose, 1-O-galloyl-beta-D-glucose,ellagic acid, quercetin, chebulinic acid, 3-ethylgallic acid, isostrictiniin , corilagin, 4,5-dihydroxy-benzoic acid, and ascorbic acid.General well-being: Amla has a high content of vitamin C with 100gm of amla juice containing nearly 900 mg of Vitamin C. Amla is the main ingredient of the ayurvedic preparation called Chyavanaprasha which is consumed on a daily basis to keep the body fit and healthy. Improving Appetite: Amla juice helps in reducing the cholesterol levels, particularly the triglycerides or fatty acids. Regular consumption of amla powder with butter and honey before meal improves appetite. It helps in balancing nitrogen level and enhances weight in a healthy way. Anti-aging: Amla is used to control free radicals as it has vital ingredients that help in antioxidant activities. Skincare: Amla powder can be mixed with turmeric and oil to form a smooth paste, which when applied on the face and body rejuvenates the skin leaving behind a smooth and radiant skin. Similarly drinking juice in the morning clears the body system and the result is a blemish-free and clear complexion. If you are troubled by pimples and the resulting scars, then applying amla paste on the affected area helps in clearing up the pimplesand blemishes. Haircare: The pulp of amla when massaged on the head before shampooing not only helps in reducing heaviness but also helps to keep the eyes cool and free from any burning sensation. Amla is used in many hair tonics. It enriches hair growth. It strengthens hair roots, maintains color and luster. Amla oil is very popular in India. Amla checks hair loss and is a great cure to prevent baldness and premature graying of hair. Fresh amlajuice can be rubbed into the scalp for about ten minutes and then washed off with a mixture of amla juice and water to restore the strength and bounce of the hair. Eyecare: Amla is greatly beneficial as an eye tonic. It helps to keep the eyes cool and healthy. In order to improve and rejuvenate eye-sight it is advisable to wash eyes with amla solution. It is prepared by dissolving amla powder in water. Amla is a vital ingredient of Triphala powder which when consumed daily in a recommended dosage of 10gms with a teaspoon of honey can help to retain the health and sparkle of the eyes. Diabetes: Chromium is an active ingredient of amla which has a therapeutic effect in the cure of diabetes. Regular intake of amla helps in the secretion of insulin by stimulating the cells and thus lowers the blood sugar levels in diabetics.Heart disease: Amla keeps the heart muscles healthy so that the heart functions to its optimum by pumping blood to the body.Diarrhea and dysentery: Amla has laxative, cooling and digestive properties. Regular consumption prevents gastric disorders.

Method - How to make Gooseberry Juice at Home Cut Amla into small pieces and take out the seeds.Now put as many pieces as you can in a mixing jar and make a paste. Add more pieces of gooseberry into the paste and make a fine paste from it. Take a clean cloth and put this paste into it. Wrap the cloth and squeeze it with hand to take out the juice in a bowl. Keep the pulp in a separate bowl. Now put this extracted goosberry juice in the mixer along with rest of the goosberry pieces to make a fine paste. It is easy to make a paste of goosberries with a liquid substance, rather than mixing dry goosberries into the mixer. By mixing goosberry juice with the goosberry pieces we shall be able to make a fine paste. Again take a cloth and put this mixture in it. Squeeze it tightly with hands to get the juice out of it. Put the pulp in the pulp bowl. Repeat the steps unless all the gooseberry pieces are used up. 1 kg. Amla can get you approximately 600-700 gms of juice. Refrigerate the juice in a glass or plastic container. You can store and use this juice for 15 days. To preserve gooseberry juice the quantity of the juice should be equal to the capacity of the jar. Take 500 gms of juice and fill it into a 500 gms capacity glass or a plastic container with 2 table spoon Sodium Lactate and mix it well. You can preserve this juice in the refrigerator for 8-10 months.Sodium Lactate can be bought from any chemist or any stores that sell food chemicals.You can also preserve the juice in the form of ice cubes. Gooseberries Juice: Preserved goosberry juice, take 2 table spoon juice or 1 ice-cube and mix it in warm water with 2 tea spoon honey. You can also substitute honey with black salt. Take out the seeds from 2 goosberries and cut into small pieces. Grind these pieces in the grinder with little water and make a paste. Mix this paste in 1 cup water and sieve it. Add 2 tea spoon honey or a pinch of black salt into the juice and drink it fresh. Iodine (I) and water Iodine is strongly reactive, even though it is less extreme for iodine than for other halogens. Iodine cannot be found as an element, but rather as I2 molecules, as I- ions, or as iodate (a salt of iodinic acid with IO3anion).

When iodine is added to water, the following reaction results: I2(l) + H2O(l) -> OI-(aq) + 2H+(aq) + I-(aq) I2 molecules and water molecules react to substances such as hypoiodite (OI-). The reaction can move both ways of the equilibrium, depending on the pH of the

Solution.

Iodine may also occur as I3-(aq), HIO(aq), IO-(aq) en HIO3(aq)

Iodine and Vitamin C Test The chemistry works like this: Iodine reacts with vitamin C. When this happens, both the iodine and vitamin C turn into different chemicals. If a sample contains vitamin C, iodine added to the sample will react with it and no longer be iodine. At the same time, the vitamin C that reacts with the iodine also is no longer vitamin C. When the amount of iodine added to the sample is greater than the amount of vitamin C that was there, all the vitamin C will be destroyed and there will be some iodine left over. So to find out how much vitamin C is in a sample, you can add small amounts of iodine, until the iodine we add no longer disappears as soon as it is added. The starch plays another role. Starch and iodine can pair up to make a dark blue material. In this combination, the iodine can still react with vitamin C. When that happens, the starch-iodine pair does not exist anymore (because the iodine is gone), so the dark blue color disappears as well. So if you add the starch-iodine solution to the sample with vitamin C, the blue color of the sample will disappear until we have added enough iodine to react with all of the vitamin C. When that happens, the blue color will persist. It is much easier to see the blue color of the starch-iodine solution than to see the faint yellow color of a weak iodine solution. So the starch acts as an "indicator" for iodine. It makes it easy to see if any iodine is in the sample.

Vitamin C Determination by Iodine Titration Vitamin C (ascorbic acid) is an antioxidant that is essential for human nutrition. Vitamin C less can lead to a disease call scurvy, which is characterized by abnormalities contained by the bones and teeth. Many fruits and vegetables contain vitamin C, but cooking destroys the vitamin, so raw citrus fruits and their juice are the main source of ascorbic sour for most people. One instrument to determine the amount of vitamin C in food is to use a redox titration. The redox hypersensitivity is better than an acid-base titration since there are extramural acids in a liquid, but few of them interfere with the oxidation of ascorbic sharp by iodine. Iodine is relatively insoluble, but this can be improved by complexing the iodine beside iodide to form triiodide: I2+I-<-->I3-Tri iodide oxidizes vitamin C to form dehydro ascorbic acid:

C6H8O6+I3-+H2O-->C6H6O6+3I-+2H+ As long as vitamin C is present surrounded by the solution, the tri iodide is converted to the iodide ion very at a rate of knots.

Howe ever, when the all the vitamin C is oxidized, iodine and tri iodide will be present, which act in response with starch to form a blue-black complex. The blue-black color is the endpoint of the titration. This titration procedure is appropriate for trialing the amount of vitamin C in vitamin C tablets, juice, and fresh, frozen, or packaged fruits and vegetables. The titration can be perform using just iodine solution and not iodate, but the iodate solution is more stable and give a more accurate result.. The ascorbic acid reduces the iodine to iodide so it no longer forms the starch-iodine complex

Result: Thus we can understand that the antioxidants present in Amla extract prevent us from disease and gives us healthy life.

LIST OF JUNK FOODS

EXTRACTION OF AMLA

STUDENTS IN THEIR ACTIVITIES

Iodine solution gives Free Radicals by adding water. After adding Amla free radicals are removed and solution becomes white because of the removal of Free Radicals.

Amla extract is added the iodine solution

Iodine solution becomes colorless after adding amla extract