ACID PECTIN.pptx
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1. Gel is typically a semi-solid jelly-like consistency that forms when acid and pectin are present in sufficient quantities. 2. To test for pectin content, a cooking test is performed where juice is boiled with sugar - if a gel forms, then it is rich in pectin. An alcohol test can also determine pectin levels based on whether a jelly-like clot forms. 3. The acidity and pectin content must be tested for fruits since they determine the appropriate sugar concentration needed for jams, jellies, and syrups to have the right consistency and preservation.
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Jellies, jams, marmalades, and preserves are made from fruit juice or pulp cooked with sugar. Jelly is made from fruit juice, jam from fruit pulp, and marmalade suspends fruit or peel in jelly. Proper selection of fruits high in pectin and acid is important for forming gel. Pectin from underripe fruit causes gelation. Sugar aids gel formation and acts as a preservative. Local Philippine fruits rich in pectin for making jelly include anonas, bayabas, kamatis, and guyabano. Testing methods determine a fruit's pectin and acid levels, which indicate its suitability for jelly.
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Here are the steps to solve this problem:
1. Mass of solute (sugar) = 25 g
2. Mass of solution (water + sugar) = 25 g + 80 g = 105 g
3. % mass of solute = (Mass of solute/Mass of solution) x 100
= (25 g/105 g) x 100
= 23.8%
4. % mass of solvent (water) = 100% - % mass of solute
= 100% - 23.8%
= 76.2%
Therefore, the concentration of the solute (sugar) is 23.8% by mass and the concentration of the solvent (water) is 76.2
contextualized Science 8 demoteaching
Here are the steps to solve this problem:
1. Mass of solute (sugar) = 25 g
2. Mass of solution (water + sugar) = 25 g + 80 g = 105 g
3. % mass of solute = (Mass of solute/Mass of solution) x 100
= (25 g/105 g) x 100
= 23.8%
4. % mass of solvent (water) = 100% - % mass of solute
= 100% - 23.8%
= 76.2%
Therefore, the concentration of the solute (sugar) is 23.8% by mass and the concentration of the solvent (water) is 76.2
Sugaring.pptx
Sugar acts as a natural preservative for jams, jellies, and marmalades by drawing water away from microorganisms through osmosis. To prevent microbial growth, these products must contain at least 68% sugar. Pectin causes the gel formation in jams and jellies in the presence of sugar and acid. Problems like crystallization can occur if the sugar balance is not proper. The process of making these products involves preparing and cooking the fruit, adding the correct amount of sugar and other ingredients, and boiling until thickened. Proper storage is also important for preservation.
Preservation as sugar concentrates
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2. Preparation of Cordials from Fruit Juice (Lime)
3. Preparation of Fruit Juice Drink (Mango)
4. Preparation of Squashes from Fruit Juice (Mango)
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6. Preparation of Nectar from fruit Juice (Mango)
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Quantitative methods express concentration exactly rather than qualitatively. Concentration can be expressed as:
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Our hypothesis was that the order of Vitamin C content from least to greatest was: Simply Orange, Simply Lemonade, Simply Apple. Through titration experiments, we found that the actual order was: Simply Apple, Simply Lemonade, Simply Orange. Specifically, a 50mL sample of Simply Apple contained 3.05mg of Vitamin C, Simply Lemonade contained 1.65mg, and Simply Orange contained the most at 29.6mg. Sources of error included human error in determining the color change during titration and insufficient stirring of solutions.
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Vitamin c powerpoint
Eduard Kenedi conducted an experiment to determine which type of orange juice - freshly squeezed or bottled - contains more Vitamin C and is more cost-efficient. His hypothesis was that freshly squeezed orange juice would have higher Vitamin C levels. He used iodine titration to measure the Vitamin C content of samples. The results showed that freshly squeezed orange juice contained 10g/L of Vitamin C while bottled juice contained only 6.532g/L, supporting his hypothesis. However, bottled juice is more affordable. Therefore, freshly squeezed juice is healthier but bottled juice is more cost-efficient.
Vitamin c titration experiment
1) The document describes how to conduct a titration experiment to determine the vitamin C content of different types of orange juice.
2) Key materials needed include iodine solution, a buret, Erlenmeyer flasks, and samples of fresh-squeezed, premium, and from-concentrate orange juices.
3) The experiment involves titrating a vitamin C standard solution with iodine to determine the amount needed, then using that to calculate the vitamin C content of each orange juice sample based on how much iodine it takes to titrate.
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I describe the content of ascorbic acid , ph, viscosity & absorbance in different variety of fruit juices i.e. packaged tropicana , B natural & extracted fresh fruit juices. The aim of this ppt is to compare the quality of packaged & unpackaged fruit juices . Naturally occuring ascorbic acid is found in many fruits, this study as significant as different fruit juices can be recommended for the dietary requirement of ascorbic acid. Study of viscosity will help in rheological behavior packaged fruit juices,because of increase in acidity the viscosity of tropicana and b natural juices get decreased than fresh fruit juices and distilled water. Orange juices were found excellent in its quality as compared to other fruit juices,after conducting several test , it was concluded that fruit juices are generally acidic in nature as in the packaged fruit juices tartaric acid is present as a acidulant and preservative , it preserve from microbial spoilage and that's why some strength of acidic increased .WE SHOULD EAT RAW FRUITS TO MAKE THE MOST OF THEM.
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一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
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如果您处于以下几种情况：
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◇面对父母的压力，希望尽快拿到；
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【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
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ACID PECTIN.pptx
- 2. _____1. Gel is typically a semi-solid and a jelly-like consistency. _____2. Acid is the substance that makes the structure of jelly firm and rigid. _____3. In testing pectin content by cooking, if gel sets, then it was lacked in pectin. _____4. For testing the fruit acidity, mix one-half cup of calamansi juice and one tablespoon of water. _____5. Jams, jellies and syrups must have the right sugar concentration.
- 3. 1. D _ N _ T U R _ D A _ C O _ O L - A type of alcohol used to determine the pectin content of fruit and vegetable juice. 2. G _ L - a semi-solid and jelly-like consistency. Directions: Fill in the blanks the missing letter. Write your answer in your activity notebook. 3. B _ I X U _ N _ T – is the concentration of dissolve solids in an aqueous solution or the % Soluble Solids (%SS) 4. C _ N C _ N T _ I O N - the amount of a content in a given volume. 5. A _ I D – the substance that makes the structure of jelly is firm and rigid.
- 4. Prepare Acid, Pectin and Sugar Mixture for Jellies, Jams and Marmalades To produce a product of good quality, one must test the pectin and acid contents of fruits when processing food by sugar concentration. It is important to test the acid and pectin content of fruit because the amount of sugar to be added will depend on the acid and pectin content of juice.
- 5. PECTIN CONTENT OF FRUITS AND VEGETABLES Testing Pectin Content To find out if a fruit has high or low pectin content, any of the following tests may be performed: 1. Cooking test. Boil a small amount of juice with sugar. If gel sets, then it is rich in pectin.
- 6. 2. Alcohol test. Mix one tablespoon of fruit juice and two tablespoons of 95% denatured alcohol. The following result will determine the pectin content of the fruit juice: a. Rich in pectin. A transparent jelly-like lump is formed, fruit juice is rich in pectin b. Moderate amount of pectin. A jelly-like clot is not very firm and could be broken into two or more lumps. c. Very little pectin content. The clot could be broken into numerous small pieces or the juice is cloudy.
- 7. 3. Gel meter test. In this test, fruit juice is allowed to run down into tube for one minute to test the pectin content. Indications in a gel meter that will show if the fruit has high or low pectin content: a. Rich in pectin content. The juice is thicker and runs down into the tube more slowly. b. Low in pectin content. The juice runs below one- half (1/2) mark of the gel meter after one minute.
- 8. Testing the Fruit Acidity To test the acidity of fruits, mix one tablespoon of calamnsi juice and one-half cup of water. The following result will determine the acidity of the fruit juice: a. High acid content. If the taste is as sour as the solution of calamansi and water. b. Lack of acid content. If the taste of the solution is less sour.
- 9. Adjustmentof Sugarand Acid Concentration Jams, jellies and syrups must have the right sugar concentration. Fruit juice on the other hand, must have the desired sugar proportion to give the best quality products. Hence, knowing how to determine and adjust the sugar and acid concentration is important in the preparation of products.
- 10. Brix/Acid Ratio The Brix /acid ratio is sweetness-to-tartness relationship. It gives a ratio comparing the unity which forms a comparative scale for the acceptability of juice concentration. The Brix unit is the concentration of dissolved solids in aqueous solution or the % Soluble Solids (%SS). The acid unit is the concentration of citric acid in the juice.
- 11. Methods for Calculating Brix/Acid Ratio 1. Sugar Concentration The Pearson Square Method is widely used to determine and calculate the degree Brix. Here is how it performs.
- 12. Sample Calculation: The % purity of sucrose is assumed to be 100%. Let us say you will make a syrup with the concentration of 65% and water is 0%. Given a certain weight of juice or water, you can determine the weight of needed sugar to add for obtaining the desired % SS by using the formula below:
- 13. required Brix weight of juice desired concentration (a) X or water (b) = required amount of sugar to be added
- 14. Problem: How much sugar is needed to add if the water is 20 kg to make a syrup with 35˚brix concentration? Solution: % SS water: 0 % purity of sugar: 100 Weight of water: 20kgs Required ˚Brix : 35
- 16. Findings: Therefore to get syrup with 35˚ Brix concentration, add 10.8 kg sugar to 20 kg of water.
- 17. 2. Acid Concentration The % acid of fruit juices is called tritable acidity. Tritable is an important factor for quality. The product may be rejected if too high in acid, if too low, the flavor is bland and unappealing. Hence, adjusting fruit juices to the desired acidity is important. The acidity of fruit juices can be determined by titration. A certain weight of sample is tritable with 0.1 normal sodium hydroxide solutions gives light pink color. The acid concentration can be determined by using this formula: