The Effect of pH on a Food Preservative September 18‚ 2012 Objective: To study the affect of pH on a food preservative. Chemical Equation: C6H5COONa + HCL ------ C6H5COOH + NaCl Procedure: This experiment was started with a clear solution of sodium benzoate and HCl was added to it‚ ultimately producing benzoic acid. First‚ .3395 g of sodium benzoate was weighed‚ then it was dissolved in water‚ causing it to disassociate into ions. Next‚ 3M of HCl were added drop wise to the solution
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September 10th‚ 2013 EXPERIMENT 1 LEARNING BASIC OPERATIONS: THE EFFECT OF PH ON A FOOD PRESERVATIVE Purpose: The purpose of this experiment was to investigate a competitor’s claim that the food preservative‚ sodium benzoate (C6H5COONa)‚ made by Fresh Foods International (FFI)‚ changed into a new substance in stomach acid. Stomach acid has a pH between 1 and 3 due to the hydrochloric acid content. Based on the net equation given in the book as well as the solubility of the product our hypothesis
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Lab 1: Effect of pH on sodium benzoate‚ a food preservative Sheikh M Zakaria Person no. 36295651 TA: Synthia Gratia Date of Submission: 05/29/13 Abstract Sodium Benzoate is a common food preservative used in food products such as jams and jellies‚ soft drinks‚ pickles‚ condiments etc and in tinned products in the market. This experiment aimed to determine whether benzoic acid is formed from it’s superior soluble form sodium benzoate in stomach acid‚ which is simulated by HCl (pH=2). It has
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Marissa Ware Partner(s): None Chem 253—TA: Josh Lovell Lab 1: Effect of pH on a Food Preservative 6/11/13 Purpose: (1 point) To determine whether a chemical change occurs when Sodium Benzoate is acidified to Benzoic Acid. Theory: (2 points) Sodium Benzoate is a common food preservative found in jellies‚ jams‚ sodas‚ fruit juices‚ etc... Its acid‚ Benzoic Acid‚ is an organic preservative that stops the growth of bacteria‚ yeasts‚ and molds. Reaction: (3 points) Reaction: sodium
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Summary Expectations: Example Summary (15 total points for every summary) Student Name Partner(s): None Chem 253—TA: TA Name Lab 1: Effect of pH on a Food Preservative (we’ll used this as an example) Date of Experiment Purpose (1 point) Should be a very brief statement such as: To determine the effect of pH on the food preservative Sodium Benzoate. Theory (2 points) In this section you should briefly summarize what the textbook says in regards to the history and uses of the
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wikipedia.org/wiki/Preservative http://en.wikipedia.org/w/index.php?title=Preservative&action=edit A preservative is a naturally occurring or synthetically produced substance that is added to products such as foods‚ pharmaceuticals‚ paints‚ biological samples‚ wood‚ etc. to prevent decomposition by microbial growth or by undesirable chemical changes. Preservatives can be divided into two types‚ depending on their origin. Class I preservatives refers to those preservatives which are naturally
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“ Food Preservatives” Submitted in Partial Fullfillment of the Requirements for the subject of Advance Chemistry IV to the Pisco Private School By: Mary Maren M. Guanlao 4th year Blaise Pascal Mary Maren M. Guanlao Mrs. Maria Dulce Bongon Adv Chemistry IV 12‚ April 2013 Food Preservatives Food is all around us and is necessary for everyday survival. Yet it has become so different from what it used to be. With the
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taste for longer as well as to meet the requirements of food manufactures many chemical compound have been discovered and developed as ways to preserve food and extend their life for longer. With the increasing of new technologies‚ transportation and a growing population‚ food processing which requires the use of preservatives‚ ensures the extension of shelf life of many foods and beverages. There are many different types of food preservatives that are added to our daily diet. Butylated hydroxyanisole
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Abstract: The Preservative effect of brine at different concentrations on lettuce at tropical ambient temperature was examined. The effect of various concentrations of salt solutions on leaf surface and edge browning‚ texture‚ and colour were observed for five days. The experiment was laid out in a Complete Randomized Design (CRD) and each treatment repeated in triplicates including a control. Sensory qualities were examined by six panelists using a 5-point hedonic scale ranking. Results indicated
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Gia Hoang Lab 1: Effect of pH on a Food Preservative 9-1-2011 Purpose The purpose of this lab was to determine if a new substance forms when sodium benzoate is placed in a simulated stomach acid. Theory Benzoic acid can be found in a wide variety of plants. It is used as a natural preservative in many foods. Sodium benzoate‚ the salt of benzoic acid‚ has become a more popular choice as a food preservative because it is more soluble in water than benzoic acid. Many food items found today
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