Professional Documents
Culture Documents
1.1 Introduction
Solutions of sugar and brine are used in preserving canned food. The shelf life of these foods
depends on the concentrations of the solutions used. Therefore, concentration of these salt and
sugar solutions is one of the important factors used in thee evaluation of their quality.
The AgNO3 solution (~0.02 M) needs to be standardized using NaCl as a primary standard. You
will perform standardization using Fajans method with adsorption indicator and using Mohr
method with chromate indicator. Both titrations are to be done in triplicate.
1.3 Experiments
1.3.1 Principle
58.5 × 𝑂. 1 × 𝑇
% m/v 𝑠𝑎𝑙𝑡 𝑖𝑛 𝑏𝑟𝑖𝑛𝑒 =
5
1.3.2 Materials
50 ml burette
1
10 ml and 25ml pipettes 250ml volumetric flask
Watch glass
Funnel
Chemicals
1.3.3 Procedure
0.1M AgNO3 was prepared and stored in a dark place. Then 5ml of brine sample was pipetted
out and diluted with 250ml of distilled water by using volumetric flask.250ml of diluted brine
sample was taken and transferred into titration flask.1ml of potassium chromate was added as an
indicator in to the titration flask and titrated with 0.1 M AgNO3 until a distinct reddish brown
colour appears and persist on brisk shaking. Three replicates were taken to get the mean value.
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% (m/v) salt in brine = 58.5 × 0.1 × T
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1.5 Discussion
As the indicator Potassium chromate was used. At the end point of this titration brownish colour
was appeared due to formation of AgCl by reacting with salt. But the colour was persisted due to
AgNO3 remaining at the end point because of no more salt to react.
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Practical 02
Food colours
2.1 Introduction
A colour additive is any dye, pigment or substance that can impart colour when added or
applied to a food. Colour additives may be used in foods, drugs and cosmetics. Colour
additives ate used in foods for many reasons, including offsetting colour loss due to storage
or processing of foods and to accommodate variations on natural food colour. Colour such as
turmeric and saffron have been used in food from ancient times to attract consumers.
However, some additives are not suitable for consumption. Therefore, regulations are needed
impose to prevent the use of such additives as metallic coloured salts and non- permitted
coal-tar dyes. Only permitted colours which satisfy purity criteria ate now allowed in
specified foods. Raw or unprocessed meat, poultry, fish fruits and vegetable, tea, coffee,
bread, milk, dried milk, cheese and butter are not permitted to be incorporated with colour
additives. Colours are also prohibited to add baby foods. All food colours are acid soluble.
2.3 Experiments
2.3.1 Principle
Identification of colours was done by a paper chromatography technique after extracting them
using a suitable method.
2.3.2 Materials
300 ml beakers
4
2M acetic acid
2M ammonia solution
Dye samples
2.3.3 Procedure
Dye sample was acidified using small amount of 2M acetic acid. Observation was recorded.
Beaker was cleaned and small amount of same dye was taken and 2M ammonia solution was
added. Observation was recorded. This procedure was repeated for the each dye sample given for
the experiment.
10g of Necto and Fanta sample were taken sufficient amount of petroleum ether was added into
it. It was mixed well and yellow colored solution was discarded. This was repeated until get a
colorless solution. 70ml of 2% ammonia in 70% alcohol was added to it and mixed well. The
mixture was warmed and starch was allowed to settle down. The mixture was filtered and
alcohol was removed from the filtrate using water bath. Small amount of sample was taken and
acidified using 2M acetic acid. The pure wool thread was dipped in to it. Observation was
recorded. Thread was washed with tap water. 2M NH4OH was added to release the dye from the
thread. Dye was concentrated by heating. Finally a paper chromatography was run with the
standard colors. As the solvent a mixture of Butanol, Acetic acid and Water was used with a ratio
of 20:5:12 to run the chromatography for Fanta and Necto sample.
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2.4 Results and calculations
Observation
Calculation
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2.5 Discussion
To extract the colours in soft drinks given, there was a standard procedure according to this
experiment. Before extracting the colours a purification steps were followed. To precipitate
starch and sugars ammonia and alcohol solutions were taken. Then colour compounds were
absorbed to a thread by acidifying the medium. The absorbed colours were related to a separate
container by making medium basic.
In this chromatography as solvent front we use n-butanol, Acetic acid, water mixture in 4:1:5
ratio.
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Practical 03
3.1 Introduction
SO2 is used as food preservative world widely. It may be used in the form of a gas, in solution as
sulphours acid, or as the sulphites of sodium, potassium or calcium; but for the purpose of
regulations the mount present is calculated as SO2, sulphours acid inhibit the growth of moulds,
yeasts and aerobic bacteria and also prevents browning of fruits and vegetables due to enzymatic
reactions. It assists in conserving vit. C but inactivates vit. B by cleavage of the molecule.
3.2 Experiments
3.2.1 Materials
3.2.2 Procedure
About 25ml of given sample was introduced into a double neck distillation flask. Some
antibumping granules were added into the flask and water was added to volume up to 200ml. the
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still head of the condenser and a receiver adapter was connected to the distillation flask and
dipped the receiving adapter into a beaker containing about 200ml distilled water and few drops
of starch indicator. Then 20ml of conc HCl was added to the distillation flask using the other
neck and close it quickly. The flask was heat in direct heating. 0.05 N iodine solution from the
burette was added into the distillate in the beaker in sufficient amounts to oxidize the sulphur
dioxide as it distills over maintaining a pale blue colour throughout the distillation. The
distillation and titration was continued until the pale blue colour persists for at least due to
0.10ml of iodine solution. Finally the burette readings were taken.
3.4 Discussion
The maximum allowable strength of sulphur dioxide is 50 ppm. Cordial is consumed after
diluting with water in a ratio of 1:4. Therefore maximum amount of Sulphur dioxide that can be
present in cordial sample is 250ppm. But according to our experimental results SO2 content is
243.2 ppm. So the SO2 content is higher and may be due to many reasons; bad processing
conditions, combination of other preservatives such as benzoic acid with SO2, experimental
errors such as dissolving of SO2 in water and also inability of collecting all the gas.
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In this practical for the extraction of SO2 from the food sample we acidify it by adding conc HCl
and heated.
SO2 reacts with iodine and reduce iodine into iodide (I-) while oxidize SO2 to SO4. Therefore the
blue color complex which forms with starch and iodine will disappear when iodine converts to
iodide.
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Practical 04
Date: 05/07/2014
4.1 Introduction
Derivatives of benzoic acid are used as a preservative in some foodstuffs as fruit juices, diabetic
jams, beer etc. preservative means a substance which when added to food is capable of
inhibiting, retarding or arresting the process of fermentation, acidification o other decomposition
of food. The preservatives regulations permit any preservative to be present only within the
prescribed limits. Benzoic acid added to a foodstuff can be directly extracted from it using
diethyl ether but it should be collected by gentle evaporation of ether as benzoic acid sublimates,
sublimation is carried out using a specially designed apparatus made of metal, which keeps on a
water bath with a well- fitted small beaker while keeping the sample with benzoic acid in that
beaker.
Food Act No. 26 of 1980, REGULATIONS made by the Minister of Health in terms of section
32 of the Food Act No.26 of 1980 in consultation with the Food Advisory Committee has been
indicated the maximum level of benzoate that can be used with cordial with 25% minimum fruit
juice. According to that it is 600ppm.
4.3 Experiments
4.3.1 Materials
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Beakers (100ml, 250 ml)
Water bath
Desiccators
Metal holder
Diethyl ether
Conc. HCl
0.05M NaOH
Phenol red
4.3.2 Procedure
Around 10 g of cordial sample was weighed in to 100ml beaker and it was mixed with 10ml
distilled water. Then 10ml of conc. HCl was added to the above mix. This acidified mixture was
transferred to a 250ml diethyl ether to it and mixed well with a glass rod. Then the diethyl ether
layer was decanted to another beaker. The same sample mixture was extracted with two more
25ml ethyl ether portions and collected. The diethyl ether was filtered through anhydrous sodium
sulphate. The diethyl ether layer was evaporated up to 10ml in a low temperature to prevent
sublimation of benzoic acid. The whole apparatus was kept in a water bath for about 20 minutes.
The round bottom flask was taken out and cooled about 15 minutes in a desiccator and dissolved
it in 2.0ml acetone and 2.0ml distilled water. Finally it was titrated with 0.05M NaOH using
phenol red as the indicator.
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4.4 Results and calculations
4.5 Discussion
According to the food act the maximum allowable level of benzoate is 600ppm. So according to
the result given by this practical the product is having a lower level of its maximum allowable
usage.
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Practical 05
Date: 28/06/2014
5.1 Introduction
Vitamin C (ascorbic acid) is commonly found in fruits such as citrus fruits, pineapple,
strawberry, black current and vegetables such as tomatoes, pea, cabbage, cauliflower and carrots.
Physiologically ascorbic acid is involved in number of reactions, particularly in the formation of
collagen, the connective tissue protein. Therefore deficiency of vitamin C causes several diseases
including scurvy (failure of normal connective tissue formation) which later leads to internal
bleeding, painful joints and failure of wound healing. Ascorbic acid plays an important role in
the absorption of the iron and its transport in the blood stream. Normal cooking, processing and
storage can destroy ascorbic acid found in vegetables and fruits.
5.3 Experiments
5.3.1 Materials
Lime
25 ml measuring cylinder 1
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Burette with stand petridish
Filter funnel
Filter papers
3% metaphosphoric acid
5.3.2 Procedure
First of all, 10ml of the standard vitamin C solution was pipetted into a conical flask and added
10ml of metaphosphoric acid solution. Then the dye solution was titrated from the burette until a
faint red colour persists for at least 15 seconds. By using the reading, the milligrams of vitamin C
equivalent to 1ml of the dye solution was calculated.
This factor was used to calculate the vitamin C content of the sample in milligrams per 100
grams or 100ml of sample. (The vitamin C concentration in the standard solution is 0.40mg/ ml)
Observation
Standard solution
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Mean value = 1.4ml
Sample solution
Calculation
Standardization of dye solution
Vit C concentration of the standard solution= 0.40mg/ml
10 ml of std solution contain = 0.4×10mg of Vit C
=4mg of Vit C
Mean Volume of dye in standardization titration =1.4ml
1ml of dye solution equivalent to =4mg/1.4ml
=2.86 mg of Vit C
100
100ml of extract contain = 0.85 × 2.86 × 𝑚𝑔 of Vit C
10
100 100
100g of sample contain =0.85 × 2.86 × × 10 of Vit C
10
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5.5 Discussion
The results taken from this practical is bit lower than the literature. The possible reasons may be
errors in measuring the sample with measuring cylinder and chemical instability of vit C.
although meta phosphoric acid was added to stabilized the vit C, it is readily lost with vigorous
handling.
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