Value Addition to Sapota Fruit

1.5mL of phosphoric acid including 3-4 boiling chips were also added to the 25mL flask. The short path distillation apparatus was set up as shown in Figure 1. A heating mantle was used to heat up the 25mL flask. The solution was distilled to the receiving flask until a small amount of liquid remained in the initial RBF flask. At this point the presence of thick grey smoke pulling over into the entire apparatus was observed. The apparatus was then left to cool down. Through the use of pasture pipette, the aqueous layer from the distilled solution was drawn out. Sodium carbonate was then added to the remaining organic solution in order to check the pH and to verify the basicity of the solution. The aqueous layer was again drawn out from the solution. Next, 0.5g of sodium sulfate was added to the remaining organic layer and was swirled until the liquid appeared to be dry and clear. The alkenes were transferred into a clean 10mL flaks using another clean pasture pipe. The apparatus from the first distillation was rinsed off with

The materials needed for this experiment included test tubes, a test tube holder, the unknown compound #202, 35mL beakers, gloves, safety goggles, ethanol (to clean equipment), stirrer (to mix solutions), the 15 possible compounds that are provided, pH strips, distilled water, wooden splints, spatula to get out unknown compound #202, waste bucket, Bunsen burner, graduated cylinder, 500mL beaker for the waste, plastic dishes to measure out compound and the scale.

Methods: First, a burette, ring stand, clamp, and an empty flask were obtained. The burette, with the valve closed, was attached to the ring stand with a clamp, and the empty flask was placed below the burette. Next, 50mL of the NaOH solution were poured into the burette, and a small bit was drained into the empty flask to ensure that the tip of the burette was also full of NaOH solution. The volume of the NaOH in the burette was recorded. Next, approximately 0.6 grams of KHP were massed poured into an empty 125mL flask. Two drops of an indicator solution were added to the KHP

The purpose of this lab was to find the water potential and osmolality of potato cores after being soaked in NaCl and sucrose solutions and to compare them to each other and the expected water potentials and osmolalities from the literature. We did this by weighing potato cores, soaking them in the NaCl and sucrose solutions, and then weighing them again. This information was used to find the percent weight change of the potato cores. The potato core’s water potential mean for sucrose was -9.86 bars and for NaCl it was -10.72 bars. The osmolality that produced zero weight change in potato cores for sucrose was 0.401 and for NaCl it was 0.439. Our experiment found that the there was no significant statistical difference in the water potential and osmolality of the potato cores soaked in the sucrose and NaCl solutions.

The purpose of this paper is to provide a written report of the five part M&M project. Part one was sampling. We were to purchase 3 bags of M&M and record the color counts of each bag in an Excel spread sheet. For part two we calculated the sample proportions for each color, the mean number of candies per1.69oz bag, created a histogram for the number of candies per bag, use Excel to compute the descriptive statistics for the total number of candies per bag and summarize the information. In part three we located the 95% confidence interval for the proportion of blue, orange, green, yellow, red and brown. For part four we tested claims for percentages of each color. In the final part of the project we tested the hypothesis

In a test tube, 0.5mL of the sample will be added with 0.5 mL of water and shaken vigorously. Take note for its solubility by parts (0.5mL is one part). Keep adding parts of the solvent until the sample is soluble. If not, add until ten parts of the solvent and determine its solubility. To separate test tubes, water will be replaced with ethanol, chloroform, ether, and acetone as solvents. Same procedures were

This research paper will discuss the history, economics, and positive and negative aspects of foods which contain high fructose corn syrup. It will cover the basic information in these aspects as well as some specifics. The major milestones in the history of high fructose corn syrup include its creation in 1957. Three different types of high fructose corn syrup will also be briefly compared against one another: high fructose corn syrup #1, high fructose corn syrup #2, and high fructose corn syrup #3. Pros and cons of high fructose corn syrup will then be discussed as well as economic issues. The fact that it is only available in liquid form is the main factor. Lastly, common foods containing high fructose corn syrup will be

The 20ml beaker was washed with dichloromethane to collect the solid left in the beaker. The filtered solution was collected in the 25ml filter flask. Then, the filtered solution was transferred to a clean centrifuge tube and the solid compound was transferred to a clean test

This project is a quantitative study involving descriptive statistics. Descriptive statistics allow for summations about objects (FAQs-Descriptive & Inferential Statistics). With the exception of measurement error, descriptive statistics can clarify large volumes of data by reducing lots of data into a simpler summary (Trachim, 2006). The scope of the project included 60, 1.67 oz. bags of m&ms being collected from different areas, 3,364 candies total. Statistical analysis was performed to determine the mean, standard deviation, and confidence intervals.

With an auto-pipet, 400 l of cyclohexanone was placed into a large sample vial. 1000 l of methanol was added with the cyclohexanone. The sample vial was then capped and the solution was swirled gently. In the hood, 1200 l of sodium borohydride reducing solution was added to the solution by adding it in dropwise. The solution was then swirled and vented occasionally for 25 minutes. After letting it sit and swirling the solution, 4.0 ml of cold dilute hydrochloric acid (1 M HCl) was added into the mixture using a calibrated pipet. The aqueous mixture was extracted with the use of three 2.0 ml portions of methylene chloride. With each addition, the mixture was capped, shook gently, ventilated, and given time for the layers to separate. 2013 mg

By using acid-base titration, we determined the suitability of phenolphthalein and methyl red as acid base indicators. We found that the equivalence point of the titration of hydrochloric acid with sodium hydroxide was not within the ph range of phenolphthalein's color range. The titration of acetic acid with sodium hydroxide resulted in an equivalence point out of the range of methyl red. And the titration of ammonia with hydrochloric acid had an equivalence point that was also out of the range of phenolphthalein.. The methyl red indicator and the phenolphthalein indicator were unsuitable because their pH ranges for their color changes did not cover the equivalence points of the trials in which they were used. However, the

6. 3 drops of phenolphthalein were added to the vinegar solution. 7. The vinegar solution was placed under the burette and titration was started. 8.

The final HCl buret reading was found once the titration had ended. The end of the titration was easily recognized and determined when the color of the NaOH base and 2 drops of 1% phenolphthalein indicator mixture changed from a pink solution to a clear, colorless solution when enough HCl acid was added. After collecting the initial and final HCl buret readings, we then determined the volume of HCl added by subtracting the initial

On an almost daily basis, there seems to be a "new kid" on the proverbial block of snacks. While some are good, some are mere imitations of others that have come and gone before. However, as far as the natural, health-conscious food industry is concerned, a relatively new upstart by the name of Hippeas is posturing itself as a potential contender in the competitive world of snacks.

For this experiment, a pH meter was used so this part of the experiment began with the calibration of the pH meter with specified buffers. The buret was then filled with the standard HCl solution and a set-up for titration was prepared. 200g of the carbonate-bicarbonate solid sample was weighed and dissolved in 100 mL of distilled water. The sample solution was then transferred into a 250-ml volumetric flask and was diluted to the 250-mL mark. The flask was inverted several times for uniform mixing. A 50-mL aliquot of the sample solution was measured and placed unto a beaker. 3 drops of the phenolphthalein indicator was added to the solution in the beaker. The electrode of the pH meter was then immersed in the beaker and the solution containing the carbonate-bicarbonate mixture was titrated with the standard HCl solution to the phenolphthalein endpoint. Readings of the pH were taken at an interval of 0.5 mL addition of the titrant. After the first endpoint is obtained, 3 drops of the methyl orange was added to the same solution and was titrated with the standard acid until the formation of an orange-colored solution. Readings of the pH were also taken at 0.5 mL addition of the titrant.