Extraction of Chlorophyll From Different Legumes

Overview
Cite Work

TABLE OF CONTENTS

Title Page

Certification

Dedication

Acknowledgement

Table of contents

CHAPTER ONE (1)

Introduction – Chlorophyll

Legumes

CHAPTER TWO (2)

Material and methodology of chlorophyIl extraction

CHAPTER THREE (3)

Result of chlorophyll extraction

CHAPTER FOUR (4)

Discussion and Conclusion

References

CHAPTER ONE

INTRODUCTION

CHLOROPHYLL (also chlorophyI) is a green pigment found in cyanobacteria and the chloroplast of algae and plants. Its name is derived from the Greek words chloros (Green) and phyllon (leaf). chlorophyIl is an extremely important bimolecular, critical in photosynthesis, which allows plants to absorbed energy from light. chlorophyIl absorb light most strongly in the blue portion of the electromagnetic spectrum, followed by the red portion. However, it is a poor absorber of green and near-green portion of the spectrum hence the green colour of chlorophylI containing tissues. CholorophyIl was first isolated by Joseph Bienaime, Caventou and Pierre, Joseph Pelletier in 1817. ChlorphylI gives leaves their green colour and absorbed light that is also used in photosynthesis. Chlorophyll is found in high concentrations in chloroplasts of plant cells. chlorophyll is vital for photosynthesis, which allows plants to absorb energy from light.

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Extraction of Chlorophyll From Different Legumes

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