Food Stuff

3. The various packaging methods of granulated sugar that is distributed in supermarkets is important to consider because of environmental factors, cost-efficiency and customer satisfaction. The consumer is paying for a product and it is the producer’s job to ensure the packaging is effective as well as protective. Two types of granulated sugar packaging methods I will analyze are paper-based packages and re-sealable plastic zipper bags. Paper bags are most commonly used in supermarkets due to their low cost of production as well as eco-friendly characteristics. When the consumer purchases sugar in a paper bag they will often use another utensil such as a bowl to store the sugar while the bag is stored for later usage. It is important to keep the bag safe because water can easily permeate through the paper and damage the sugar, making it sticky and undesirable. While in storage, the bag can be folded shut but it is never fully sealed. While one does not have to worry about sugar spoiling or going bad, there is the chance of insects such as ants getting into it. Also, warm and moist temperatures may create dampness within the bag and form large lumps of sugar that may have to be broken down later. Re-sealable plastic zipper bags are not common because they are more expensive to package than paper and harmful to the environment as a result of not being recyclable. With that being said, they do possess various benefits that someone may desire if they are concerned of infestation or warm moist temperatures in their environment. The plastic does not absorb water and allow for splash damage to affect the quality of the sugar. As well, the re-sealable features prevent insects from entering the bag. 4. CP of apple cider = 3.651 Amount of energy in 1 kg of 100°C water = 419.04 KJ Amount of energy in 1 kg of 100°C water = 2676.1 KJ Energy difference = 2676.1 KJ – 419.04 KJ = 2257.06 KJ Enthalpy to convert 1kg of 100°C water to dry steam = 2257.06 KJ