Volume 03 Issue 11-2023
165
International Journal of Pedagogics
(ISSN
–
2771-2281)
VOLUME
03
ISSUE
11
P
AGES
:
165-170
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
6.
676
)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
In recent years, consistent reforms have been implemented in the republic on the protection of medicinal plants, the
rational use of natural resources, the creation of plantations for the cultivation of medicinal plants and their
processing. The chemical composition of plants and the quality of the harvest depend on the amount of dry matter in
the plant, consisting of water and organic and mineral compounds. If the amount of water in the vegetative organs
of most crops is 70-95 percent, then in their seeds this figure can range from 5 to 15 percent.
KEYWORDS
In the plant, consisting of water and organic and mineral compounds.
INTRODUCTION
The ratio of dry matter and water in a plant is not
always the same, it changes depending on the biology
of the plant, its age and growing conditions. Cereals
contain 85-88 percent dry matter and 12-15 percent
water, tomatoes and cucumbers contain 4-8 percent
dry matter, 92-96 percent water, and root vegetables
contain 20-25 and 75-80 percent, respectively. The dry
matter of agriculturally grown plants consists of 90-95
percent of organic compounds - proteins and other
nitrogenous substances, carbohydrates (sugars,
starch, fiber, cellulose, pectin) and fats, as well as
various mineral compounds.
Currently, as a result of scientific research, it has been
established that 20 elements are absolutely necessary
for the normal development of plants, and 12 are
conditionally necessary (conditionally necessary
elements are indicated in brackets):
I. H (Li), Na, K, Cu, (Ag)
II. Mg, Ca, Zn, (Cr, Cd)
Research Article
CHEMICAL COMPOSITION OF PLANTS AND ITS ANALYSIS
Submission Date:
November 19, 2023,
Accepted Date:
November 24, 2023,
Published Date:
November 29, 2023
Crossref doi:
https://doi.org/10.37547/ijp/Volume03Issue11-32
Sadikova Mashhura Idilloyevna
Assistant Of The "Chemistry" Department Of The Bukhara Institute Of Engineering And Technology,
Uzbekistan
Journal
Website:
https://theusajournals.
com/index.php/ijp
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 03 Issue 11-2023
166
International Journal of Pedagogics
(ISSN
–
2771-2281)
VOLUME
03
ISSUE
11
P
AGES
:
165-170
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
6.
676
)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
III. B, (AL)
IV. C, (Si, Ti, Pb)
V. N, P,V
VI. O, C, Mo, (Cr, Se)
VII. Cl, I, Mn, (F)
VIII. Fe, Co, (Ni)
In addition to C, O, H, nitrogen, phosphorus,
potassium, calcium, magnesium, iron and sulfur are
necessary for the normal development of plants. These
are microelements (phosphorus, potassium, calcium,
magnesium, iron). The above elements are relatively
abundant in plants, from a few percent to a hundredth
of a percent of dry matter, and therefore they are
macroelements. In addition to the macronutrients
mentioned above, small amounts of manganese,
molybdenum, copper, zinc, cobalt and vanadium are
necessary for normal plant growth and development.
The amount of each of these elements in a plant ranges
from one thousandth to one hundred thousandth of a
percent, which is why they are called trace elements.
When assessing the quality of agricultural crops, the
assessment is based on the content of organic
compounds necessary for humans - proteins, fats,
carbohydrates, vitamins and other indicators. These
compounds are formed in the plant simultaneously and
as a result of nutrition from the root.
Proteins are high-molecular organic substances
consisting of hundreds and thousands of amino acid
residues, which are crucial in metabolism and are one
of the main reserve substances of plants. The
elemental composition of proteins is unchanged, i.e.
constant, in which there is 51-55 carbon, 21-24 oxygen,
15-18 nitrogen, 6.5-7 hydrogen and 0.3-1.5 percent
sulfur. According to their structure, proteins are
divided into two groups: simple proteins consisting of
amino acid residues, i.e. proteins, and complex
proteins tightly linked to each other by non-protein
compounds.
The main structural unit of all proteins are amino acids
- organic fatty or aromatic acids containing, in addition
to carboxyl groups (COOH), one or two amino groups
(NH2).
In general, plant proteins consist of 20 amino acids and
two amides. It is very important that plant proteins
contain “essential” amino acids (valine, leucine,
isoleucine, trenine, methionine, cystidine, lysine,
tryptophan and phenylalanine), since they are not
broken down in the div of humans and animals.
Humans and animals receive these amino acids only
from plants along with food and feed. Therefore, the
quality of plant products is assessed not only by the
amount of proteins, but also by their digestibility and
overall value based on determining their fractional and
amino acid composition.
The amount of proteins in the vegetative organs of
plants is usually 5-20 percent of their mass, 6-20
percent in the seeds of grain crops, and 20-35 percent
in the seeds of legumes and oil crops. When assessing
the quality of agricultural crops, most flours use the
“crude protein” indicator, which is the sum of all 19
nitrogen compounds (protein and non-protein
compounds). "Crude protein" is calculated by
multiplying the total amount of nitrogen in plants by
6.25 (the average amount of nitrogen in protein and
non-protein compounds is 16 percent).
Volume 03 Issue 11-2023
167
International Journal of Pedagogics
(ISSN
–
2771-2281)
VOLUME
03
ISSUE
11
P
AGES
:
165-170
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
6.
676
)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
Carbohydrates are sugars (monosaccharides and
oligosaccharides containing 2-3 monosaccharide
residues) and polysaccharides (starch, cellulose, pectin
substances) in plants. The products of all agricultural
crops contain small amounts of sugar, which is stored
in the roots and some parts of vegetable crops, grapes,
berries and fruits. In most plants, monosaccharides are
predominantly
glucose
and
fructose,
while
oligosaccharides are in the form of the disaccharide
sucrose. Monosaccharides, primarily glucose, are the
main source of energy during plant respiration, and its
phosphate esters, together with other sugar
phosphates, are involved in photosynthesis, the
breakdown of complex carbohydrates and other
metabolic processes. Glucose is found in large
quantities - up to 8-15% in grapes, while the total
amount of carbohydrates in fruits and berries is about
half. Fructose is contained in grain fruits by 6-10%, and
in honey it is more concentrated. It is a disaccharide
consisting of sucrose-glucose and fructose, which is
found in fruits and berries, as well as carrots, beets and
onions in amounts up to 4-8 percent. Sucrose makes up
about 14-22 percent in sugar beets and 11-25 percent in
sugar cane juice and is the main carbohydrate reserve.
Therefore, the purpose of growing these crops is to
obtain raw materials to satisfy human needs for sugar.
Starch is mainly stored in tubers, bulbs and seeds as
the main reserve of carbohydrates. The amount of
starch in tubers of early potato varieties is 10-14%, and
of middle and late varieties - 16-22%. The amount of
starch in the grain of plants of the cereal family is about
55-70 percent. Starch is a carbohydrate that is easily
absorbed by the human and animal div and is broken
down into glucose by enzymatic (using amylase
enzymes) and acid hydrolysis. Fats and fatty
substances (lipids) are structural components of the
cytoplasm of plant cells, and in oilseeds they act as
reserve compounds.The average oil content of the
most important agricultural oilseeds and soybeans is as
follows (in %):
Sesame - 60 Flax - 30
Sesame - 45-50 Hemp - 30
Olive - 45-50 Seed - 25
Sunflower - 24-50 Soya - 20
The chemical composition of the oils is a mixture of
esters of trihydric alcohol, glycerin and molecular fatty
acids. Vegetable oils contain unsaturated acids such as
oleic, linoleic and linolenic acids, and saturated acids
such as palmitic and stearic acids. The composition of
fatty acids in vegetable oils determines their basic
properties - the level of viscosity (consistency),
liquefaction
temperature,
drying,
boiling
and
saponification properties, as well as their nutritional
value. Vegetable oils contain linoleic and linolenic fatty
acids, “essential” for humans, which are not broken
down in the human div. Lipids include phosphorites,
waxes, carotenoids, steorins and fat-soluble vitamins
A, D, E and K. Cellulose is the main part of the plant cell
wall, which is associated with lignin, pectins and other
compounds. Cellulose consists of 95-98% cotton fiber,
80-90% flax, hemp and flax fiber. Among cereals, fiber
makes up 10-15% in the seeds of oats, rice and millet, 3-
5% in the seeds of cereals and legumes, 1% in tubers and
potato tubers. The amount of fiber in the vegetative
parts of plants ranges from 25 to 40 percent of their
dry weight. When cellulose is completely broken down,
it produces glucose. Pectins are high molecular weight
polysaccharides found in fruits and plant fibers.
Volume 03 Issue 11-2023
168
International Journal of Pedagogics
(ISSN
–
2771-2281)
VOLUME
03
ISSUE
11
P
AGES
:
165-170
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
6.
676
)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
These substances bind together separate bundles of
fibers in fibrous plants, and are also widely used in the
confectionery industry. The structure of these
polysaccharides is based on a chain consisting of
methyl groups with polygalacturonic acid residues
formed when the monosaccharide galactose is
proteinized. The number of individual groups of
organic compounds in agricultural plant products and
the quality of the product fluctuates to a certain extent
depending on the biological characteristics of the
plant, variety and growing conditions, and agricultural
technology. To increase the number of crops and
improve their structural qualities, it is important to
properly organize plant nutrition conditions. For
example, an increase in nitrogen nutrition of plants
increases the size of the main crop and its protein
content, and phosphorus-potassium nutrition causes
the accumulation of sugar in sugar beets and a large
amount of starch in potato tubers. Also, phosphorus-
potassium fertilizers increase the amount of oil in
oilseed plants and improve its quality indicators. So, by
creating favorable conditions for plant nutrition with
the help of fertilizers, it is possible to increase their
productivity, the amount of the most necessary
organic compounds in dry matter, and quality
indicators.
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Volume 03 Issue 11-2023
170
International Journal of Pedagogics
(ISSN
–
2771-2281)
VOLUME
03
ISSUE
11
P
AGES
:
165-170
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
6.
676
)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
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