Ew620 3nm

Healthy brown dried Sorghum bicolor seeds were obtained and kept at room temperature until extraction. Two hundred and 50 g (250 g) of whole grain brown and red sorghum seeds were weighed using the KERN EW620-3NM electronic balance and transferred into a large mouth screw cap bottle. Acid ethanol (1%) was prepared by measuring 396 ml of absolute ethanol and 4 ml of concentrated hydrochloric acid using a measuring cylinder and gently adding the acid to the ethanol in a drop-wise fashion. The acidified ethanol was then poured into the bottle containing the weighed sorghum seeds, mixed and kept in a cool dark place for three (3) days. The leeched extract was filtered using high quality filter paper (Whatman's No.1) into a large beaker. The pH of the stain (reddish-brown coloured) was checked using the Mettler Toledo pH meter and was found to be 1.45. From the percolated extract, five (5) different pH (4.0, 5.5, 7.0, 9.0, and 10.5) were obtained by using HCl and aqueous potassium hydroxide solution to adjust the initial solution. Each container was labelled appropriately.

Dry inedible papery skin of Allium cepa was peeled and collected for weighing. Ten grams of the dried papery Allium cepa skin was weighed using KERN EW620-3NM electronic balance and transferred into a clean dry beaker. 250 ml of distilled water was measured using volumetric flask and transferred to the beaker containing the dry inedible papery skin of the red Onion. The beaker was kept in a water bath at 37 °C for an hour. The solution obtained from the extraction was filtered with a Whatman's No1 filter paper fitted into a glass funnel to separate the onion skin residue from the extracted solution. The percolated solution obtained was kept at room temperature in a clean dry container and caped.