Higher National Diploma ASSIGNMENT COVER SHEET Please complete ALL sections below. M1009436 Student I.D. Rosalie AHONOU Surname: First Name: HND Hospitality Management Programme: Unit 5 Module Code: Food and Beverage Operations Management Module Name: Submission date: Assignment title: Food and Beverage Operations Management NOTE 1
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Name: Brian James|Date:3/10/13| Exp 9: Stoichiometry of a Precipitation Reaction|Lab Section: 73426| Data Tables: Step 3: Show the calculation of the needed amount of Na2CO3 CaCl2.H2O(aq)= m/M =1/147 =0.0068 mol CaCO3(s)=0.0068*1/1 =0.0068 mol CaCO3(s)= CaCO3 (s)= CaCO3 mol *CaCO3 g =0.0068 mol*100.01 g =.68 g Step 4: Mass of weighing dish _0.6_g Mass of weighing dish and Na2CO3 .72_g Net mass of the Na2CO3 .12_g Step 6: Mass of filter paper
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Ultrafine Vertical Roller Mill in cement industry is mainly used for grinding cement raw materials‚ preparation of coal powder preparation and grinding of slag and clinker. Fully reflects the vertical mill set-crushing‚ drying‚ grinding‚ separating‚ and low power consumption‚ strong drying capability‚ and the advantage of simplifying production processes. LUM Ultrafine Vertical Roller Mill grinding for cement industry has been serialized and standardized raw meal mill’s largest single can satisfy the
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lower than the known value‚ this means the obtain product is not completely pure. Impurities in the compound can result in a decrease in the compounds melting point‚ which is observed here. The impurities could be 1-propanol due to an insufficient drying. If the experiment was performed again‚ the product would need to be dried completely by properly running the suction filtration for a sufficient amount of time. The percent yield was 75.69%. This is somewhat low‚ and when comparing this with the
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day I had ahead of me. The car ride there seemed to last an eternity. We discussed all of the rides we were going to wait in line for‚ and how we were going to try to avoid vomiting on top of the highest rollercoaster in the whole park‚ Mr. Freeze. The
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The purpose of the lab was to construct a graph of sugar content versus density for 5 sugar solutions and to determine the sugar content of the 5 beverages using graphical analysis. The hypothesis was that if a beverage has more sugar‚ then it will be more dense. The results of the lab included the densities of all the solutions and beverages‚ which was then graphed. Then‚ using the graph‚ the sugar content for the beverages was determined and a rank of the beverages was created. From lowest sugar
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In chemistry‚ substances require a certain amount of energy in the form of average kinetic energy (temperature) to freeze. To reach the temperature a substance requires to freeze‚ it must lose a certain amount of heat energy (a form of energy transferred from one object to another‚ because of a temperature difference). When a substance reaches its freezing point and begins to freeze‚ its temperature remains constant until it is completely frozen. However‚ in order to melt a substance must go through
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mixture was cooled to room temperature‚ before slowly washing with 5% sodium bicarbonate (1ml) three times removing the aqueous after each wash. The drying agent (sodium sulfate) was added to the crude isopentyl acetate left in conical vial and sealed for day 2. On day two the crude mixture (.983g) with a pale yellow color was moved from the drying agent and into a 3ml conical vial before being connected to a simple distillation apparatus. The crude material was distilled into a clear liquid (.593g)
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charcoal ink quick drying when writing it already on any paper types? 3. Is the charcoal ink lasts long even if it’s just on its container for a long period of time and not on use? In the view of the preceding problems‚ the following hypotheses were advanced: 1. There is a possibility on producing ink out of charcoal and is effective and alternative substitute on normal inks. 2. Using charcoal on producing ink is cost-efficient. 3. The charcoal ink is quick-drying when wrote on any type
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Start up Costs • Cash Flow Statement • Income Statement • Balance Sheet EXECUTIVE SUMMARY Food storage is the act of preserving food in a very conducive environment to prevent spoilage. There are countless methods of storing food such as: freezing‚ drying‚ wetting/ watering which are some of the few popular methods in use. Foods once stored a able to last for a very long time- usually days or months before going bad‚ even if they will. Refrigeration/ freezing is the most widely used storage method
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