siwes defences

1. A PRESENTATION
ON
student industrial work experience scheme
(SIWES)
undertaken at
seven-up bottling company plc.
1,mobolaji Johnson avenue oregun ikeja.
Lagos.
presented by
EJEH OKACHIBE BENJAMIN
2013/1/46800BH

2. QUALITY ASSURANCE DEPARTMENT
Physio-chemical parameters
1.Co2 Analysis
2.Brix Analysis
3.Titratable Acidity
4.Sugar Inversion Or Inverted Brix

3. SUGAR INVERSION
Sugar inversion is the chemical
conversion of saccharose in to glucose
and fructose, using acid (6N HCL) and
high temperature. This process changes
the composition of the beverage by
increasing the density of the beverage
as well as the sugar level.

4. AIM:To determine the sugar level after the soft drinks have been inverted
PRINCIPLE: The disaccharide sucrose is split up into a 1:1 mixture
of the monosaccharide’s fructose and glucose, one molecule of
sucrose consuming one molecule of water. As a consequence, the
density of the solution increases with progressing degree of
inversion, and the volume decreases.
APPARATUS: densitometer, boiling tube, water bath, degasser, clean beaker,
paper tape, masking tape, syringe,
Reagent:soft drinks sample and 6N HCL

5. Water bath
: Air blower : CO2 - Brix analyser

6. PROCEDURE:
The sample to be analysis is degased to remove the co2 content
Small quantity is poured into the boiling tube
2drops of 6N HCL is added
The tube is tightly sealed to prevent steam from going in, it is then placed in
the water bath at a temperature of 95*C for 45min
The sample is then cooled after which it is poured in a clean beaker
A syringe is then used to measure the sample and the sugar level is checked
using the densitometer
The inverted sugar is expected to be higher in value than the ordinary sugar
level

7. PARAMETERS 7UP PEPSI COLA MIRINDA ORANGE
INVERTED BRIX
TARGET
11.1 10.9 13.6
RANGE 10.9-11.3 10.7-11.1 13.4-13.8
RESULTS

8. THANK
YOU