Question

The bitterness in colocasia corms is due to

• A. Calcium chloride
• B. Calcium oxalate
• C. Calcium carbonate
• D. Potassium oxalate

Hint:

Many plants in the Araceae family, like Colocasia, contain needle-like crystals of calcium oxalate called raphides. These crystals cause irritation and a "bitter" or acrid sensation when the plant tissue is consumed raw.

Answer 1

The Correct Option is B

Colocasia (taro, arbi) corms are known to cause an acrid or irritating sensation, often described as bitterness or scratchiness in the mouth and throat if not prepared properly. This acridity is primarily due to the presence of needle-shaped crystals of calcium oxalate. These crystals are called raphides. When raw or improperly cooked corms are eaten, these raphides can physically irritate the mucous membranes.
(1) Calcium chloride: A salt, not typically responsible for this type of acridity in plants.
(2) Calcium oxalate: The correct compound. Forms raphides.
(3) Calcium carbonate: Chalk; not responsible for this specific irritation.
(4) Potassium oxalate: While oxalates are involved, it's specifically the insoluble calcium oxalate crystals that cause the mechanical irritation. Proper cooking methods, such as boiling or roasting, often help to reduce the acridity, possibly by altering the crystals or the surrounding cellular matrix. Calcium oxalate