LABORATORY REPORT DETAIL TITLE: Foreign Materials in Food products DATE: September 10‚ 2013 DATE OF SUBMISSION: September 22nd‚ 2013 SUBJECT: Processing Operations Objective: To carry out the evaluation of the foreign materials in given vegetable sample i.e. Broccoli using Wildman method for evaluating insects as well as aphids and thrip. Abstract: The lab objectives include determination of the heavy filth and light filth from the frozen
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such as texture. Monitoring mass enables quantification of the changes‚ whereas other changes may only be qualitatively measured. Equipment / materials 4 eggs Sugar Distilled water Acetic acid Scales Tissue Gloves 4 beakers Procedure • Eggs have been previously prepared by soaking them in 4% acetic acid for about 3 days. The acid will dissolve the shell‚ and leave the membrane and contents intact. • Remove four eggs from the acid and blot them to remove excess fluid from the surface
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has the rate Constant K =2.0x10 -4 sec -1 . What percentage of A2B2 is decomposed on heating for 900 seconds. Q.11 Do the following conversions: (i) Methyl bromide to acetone. (ii) Benzyl chloride to 2-phenyl acetic acid. Q.12 How will you distinguish between the following pairs of compounds: (i) Chloroform and carbon tetra chloride. (ii) Benzyl alcohol and chlorobenzene. Q.13 For
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Electrolytic Conduction Introduction Electrical conductors can be classified into two types: (1) electronic conductors and (2) electrolytic conductors. Solid and molten metals‚ semiconductors‚ and some salts are examples of electronic conductors. Conduction takes place in electronic conductors by direct migration of electrons through the conductor under the influence of an applied potential. Here the atoms or ions that compose the conductor remain stationary (except for vibrations about
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observed as white and had a slight cinnamon smell. The amount of NBS was 2.49g and was measured in the fume hood. AIBN was measured at .030 g. 10 mL of acetic acid was also obtained. The reflux apparatus consisted of a 25 mL flask with a stir bar in a water bath. The chemicals were added in the following order: hydrocinnamic acid‚ NBS‚ AIBN‚ and acetic acid. After they were added‚ the temperature was turned up to come to a constant temperature around 80 C. A condenser was placed on top of the flask
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dropped into the flask for the endpoint to be visibly reached. This process would be repeated multiple times to eliminate random error. (Svante) In this lab the base NaOH will be used to fill the buret and act as the titrant. Then flasks of acetic acid solution will be placed beneath the buret full of NaOH. Then‚ the base will slowly be added to the solution until the endpoint is reached and the bright pink color fills the liquid inside the container. Once the reaction has reached completion
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throughout roasting and brewing. It is highly water soluble. Finally‚ green coffee beans contain numerous acids. Chlorogenic ‚ Citric‚ Phosphoric‚ and Quinic Acids represent some of the most important acids in the green coffee bean. A small amount of acetic acid
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Title: Preparation and isolation of an Ester Aim: To make an ester and purify it Background Theory: Esters are derived from carboxylic acids and alcohols with the presence of a catalyst. A carboxylic acid contains the -COOH group‚ and in an ester the hydrogen in this group is replaced by a hydrocarbon group of some kind. Sulfuric acid (H2SO4)is used as a catalyst for this reaction in order to accelerate the rate at which the product is formed. The general formula of an ester is RCOOR’ in
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Perry Making This page is designed to be read in conjunction with the cider making guide. The basic processes of cider and perry making are very similar‚ however the differances are important. References and comparisons will be made to the cider making process throughout this description of perry making. This document is organised into a number of sections. Firstly‚ the principal stages of the fermentation are described‚ followed by an overview of the perry making process‚ a discussion of the
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SYNT 0719 – Brominating Alkenes OBJECTIVE The purpose of this lab will be to brominate trans-stilbene by using acetic acid and pyrimidium tribromide by refluxing the mixture. To test the purity of product I will take the melting point which should be around 240 ºC along with a flame test which should be green-blue. CHEMICAL PROPERTIES TABLE See Attached Lab Notebook Copies REACTION MECHANISM In this lab we used multiple techniques to complete and verify the bromination of trans-stilbene
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