The Importance Of Industrial Percolation

In celebration of ElleG’s previous successes in the personal electronics market, we have made the decision to hurdle into the market of small appliances. As champions in our current niche, we have been afforded the opportunity to create new concepts with the most innovative technology at our disposal. Coupling our innovations with cutting edge ideas, we have developed a new product to our distinguished line of personal appliances and would like to introduce the new ElleG “ABrew”. A single brew coffee system without the need for individual cups.

Filtering coarsely ground coffee beans after mixing it in cold water after several hours, results in cold coffee brew.

The alluring aroma of freshly brewed java is both tantalizing and calming to the senses, so much so, that most individuals are unable to fathom a morning or a day without a cup of fragrant, hot coffee in hand. Coffee is one of life’s little indulgences that have become a necessity for some, who find it increasing difficult to live without, as a result, Keurig created an innovative, and unique form of preparation. The Keurig machine makes it possible for a single serving of coffee, tea, hot chocolate, or water without the need to clean the machine in between its use. It eliminates the “stale-tasting” waste that results from the remnants of old coffee, which no coffee drinker desires, and it eradicates the need to clean the pot or brew basket, all this in less than a minute!

Coffee is then sent to roasting facilities where it is blended. By “manipulating the composition of the blend, roasters

In this experiment, distillations were done. This is a technique that utilizes the differing boiling points of two or more compounds in a mixture in order to separate the compounds from the mixture. The way fractional distillation works is that the initial mixture is boiled up to the point of the lower boiling point compound; this compound then evaporates. This compound is then

"The TDS of coffee is increased by increasing the magnesium chloride concentration, up to a point. If you go high enough, adding more magnesium has a lowering effect on TDS." (Five Senses Coffee, 2017). A plausible explanation for this would be that the small amount(s) of dissolved magnesium break down the solids in the coffee enough so they can dissolve more easily. The magnesium does this by attaching to the solids within the coffee and bringing them into the water, unless there is already a lot of magnesium in the water, then it will fight with the solids in the coffee for chemical space. By using a "hot bloom" which is about 60-120 seconds of hot water, followed by 16-24 hours of cold brewing, typically one would get a percentage of 2.15 TDS from 5 pounds of coffee beans. (Julie Bernal, 2015).

in cold stock with the aromatics and bring to a boil. Reduce the heat to

The purpose of this lab is to investigate the processes that can be used to separate two volatile liquids in a mixture based on their chemical properties. This is accomplished by fractional distillation, which separates chemicals in a mixture by differentiating them by their boiling points at atmospheric pressure. Specifically in this lab, fractional distillation is used to separate an unknown mixture into its respective pure components. The components are then identified using gas chromatography, which is also telling of the purity of the extracts and success of the procedure. The procedure of this experiment was specified in lecture by Dr. Fjetland and in Gibert and Martin’s student lab manual, Experimental Organic Chemistry: A Miniscale and Microscale Approach, 6th Edition.

Multiple extractions with smaller volumes are more efficient than a single extraction at a one large volume. When an organic solvent is used to extract a compound from the aqueous solvent, smaller volumes will result in a better extraction. The success upon the collection of the crude material is depended on how well the water is absorbed by the anhydrous drying material. The presence of the drying material correlates with the vapor pressure of the other compound. When the vapor pressure is low, there is a smaller amount of moisture in the gas produced. Once the anhydrous material is added and clumping was avoided, the evaporation of the added organic substance can proceed. The final material collected can be physically identified by the final color of the precipitate. A greenish- white precipitate is most likely identified to be pure, and a brownish color indicates that the collected material is wet, and not

Distillation is a method of separating two volatile chemicals on the basis of their differing boiling points. During this lab, students were given 30 mL of an unknown solution containing two colorless chemicals. Because the chemicals may have had a relatively close boiling point, we had to employ a fractional distillation over a simple distillation. By adding a fractionating column between the boiling flask and the condenser, we were able to separate the liquids more efficiently due to the fact that more volatile liquids tend to push towards the top of the fractionating column, thereby leaving the liquid with the lower boiling point towards the bottom. After obtaining the distillates, we utilized a gas chromatograph in order to analyze the volatile substances in the gas phase and determine their composition percentage of the initial solution. Overall, through this lab we were able to enhance our knowledge on the practical utilization of chemical theories, and thus also demonstrated technical fluency involving the equipment.

The first step was hot water extraction, which similar to making a cup of tea, because we used hot water as the solvent

There are a number of significant competitive barriers within the coffee bean and coffee grind industry. While virtually any firm can purchase the raw materials or even the finished product in the form of ground coffee, the packaging and distribution of the product is a much more sophisticated endeavor. The most significant

First. We weight the 10-ml graduated cylinder and record the data for 37.87g. Then put 5ml isopentyl alcohol and weight it with the 10-ml graduated cylinder for 41.94g. So, we get the isopentyl alcohol weight is 4.07g. Then, we also weight 7ml glacial acetic acid and put it into the 10-ml graduated cylinder. We add 1-ml sulfuric acid and put it into the 10-ml graduated cylinder too. After we mix all of the liquid, we put a boiling stone in the flask. Next, we good connection device like the picture. Then heating under reflux. Before reflux, we should check it. First, we should wait until the liquid began to boil and the color was changing to brown. Then, continue to heat for 75 minutes. After 75 minutes, we stop it. And we need to cool the liquid to the room temperature. Then we ready 10ml ice water to cool the liquid. After cooling it, we put the liquid in the separatory funnel. And we should add 5ml saturated aqueous sodium to separate it. After first separate it. Then add 5ml saturated aqueous sodium chloride to separate it. Then transfer the liquid to a 25-ml round-bottom flask. After one week, we first weight the sample mass. Then put our sample to another group’s graduated cylinder. And weight the combine mass. Then put the sample into a distillation unit. To begin the distillation and record the boiling point range. And we should also weight the mass after distillation. We can calculate the percentage yield.

According to the Canadian coffee drinking study in 2013, coffee is the number one beverage of choice for adult Canadian. Because of the highly demand of coffee among the adult population, there is a lot of methods to make coffee. The method that used to make coffee unfortunately not efficient and consumed a lot of time and energy. Within the growing technological generation, new methods is being invented to make coffee in short time, less energy and that keep the coffee warmer for long hour. One of the coffee machine that invented is the KitchenAid KCM1202OB 12-Cup Glass Carafe Coffee Maker. This coffee maker machine consists a programmable display, removable water tank, water tank lid, permeant filter, Glass carafe and Brew basket. All

For each cup of fresh coffee, coffee beans should be grounded just before brewing. Therefore, for each customer, the coffee is treated as fresh produce. Coffee should not be overexposed to oxygen, light, heat and moisture. In order to save customer from the time of waiting for the clerk to grind their coffee, customers can grind their own coffee beans in the store. Instead of walking in to wait in line, customers can help the process by grinding their own coffee beans before getting in line. The grinder will be pre-set to grind the coffee beans to the perfect texture of fineness.