Lab #3 Vegetables and Fruits
•Download as PPTX, PDF•
0 likes•436 views
The document describes several experiments involving exposing different types of fruits and vegetables to various substances and cooking conditions. Apple slices were exposed to air, lemon juice, sucrose solution, cream of tartar solution, and granulated sugar, then chilled and observed. Additional experiments involved boiling Gala and Granny Smith apples in water and sugar, and dividing carrots and broccoli into sections for different cooking mediums. The outcomes of boiling times and added ingredients on the fruits and vegetables' tastes, appearances, and textures were noted as being very different for each condition.
Report
Share
Report
Share
Recommended
Lab #5 starches and sauces
This document summarizes the results of a lab experiment comparing different types of puddings and white sauces. It describes three varieties of vanilla pudding - a ready to eat pudding, instant pudding, and cooked pudding - and finds they differ in texture, flavor, and preparation method. It also explores five methods for making white sauce and observes that the order of adding ingredients and use of heat produces sauces that vary in consistency, color, and texture. The lab aims to demonstrate how even small changes to ingredients and steps can significantly impact the final food product.
internal and external faults of bread
This document discusses common bread faults and their causes. It examines faults that can occur in the external crust area and internal crumb area of bread. Bread faults are often the result of small issues interacting together, such as variations in flour grade, gluten content, color, and maltose levels. Specific faults addressed include bread having too much volume or too dark of a crust color. Potential causes of faults include issues with oven temperature, ingredients, proofing time, and baking time.
Cake faults
The document discusses common faults that can occur in cakes and their potential causes. It identifies 16 different types of cake faults such as collapsed cakes, peaked tops, flat tops, and dense textures. Each fault is explained and possible reasons are provided, such as using too much sugar, too little liquid, weak flour, improper mixing, or incorrect baking temperatures. Common reasons for cake faults include improper ingredient ratios, issues with baking techniques, and contamination.
Choux pastry
Choux pastry is a light and airy pastry dough that is used to make profiteroles, éclairs, and other pastries. It begins as a ball of dough but puffs up dramatically in the oven. The dough contains just four ingredients - water, butter, flour, and eggs. The ingredients work together such that the flour gelatinizes from boiling water and butter, then eggs are added to provide structure. When baked, the dough expands dramatically as the water evaporates, leaving an airy pastry suitable for filling.
Bread and common problem
This document discusses different types of bread, bread making methods, and common bread faults. It describes various bread varieties like wholemeal, multigrain, rye, and fruit breads. The main bread making methods covered are the straight dough method, no time dough method, salt delayed method, sponge and dough method, and ferment and dough method. Common bread faults discussed relate to shape, texture, crust, and flavor, with explanations of causes such as too little or too much yeast, liquid, or fermentation time.
Bread problems &solutions
This document is from Anchor Yeast and provides solutions to common bread baking faults. It lists various faults that can occur such as mould and ropes on crusts, uneven texture, or rapid staling. For each fault, it provides solutions to check such as the recipe, flour quality, water level, mixing/resting/proofing times, or oven temperature/steam settings. It concludes with general baking information for dough temperature, proofer humidity, proofing and baking times.
Cake lecture
This document provides a history of cakes including their origins and evolution over time. It notes that early cakes were flat and dense while modern cakes are light and airy due to ingredients like baking powder and soda. The document also discusses traditional cakes from different cultures around the world and how frosting and icing developed as cake toppings over centuries. Wedding and birthday cake traditions are also summarized.
Cake faults
The document provides guidance on common cake faults including lack of rise, uneven shape, dark or light crust, and bursting or cracking. It lists potential causes for each fault such as too little or too much flour/liquid, weak leavening, or improper mixing. Solutions are given such as adjusting ingredient amounts, using clean utensils, leveling pans, or choosing cake versus bread flour. The document aims to help bakers diagnose problems to improve their cakes.
Recommended
Lab #5 starches and sauces
This document summarizes the results of a lab experiment comparing different types of puddings and white sauces. It describes three varieties of vanilla pudding - a ready to eat pudding, instant pudding, and cooked pudding - and finds they differ in texture, flavor, and preparation method. It also explores five methods for making white sauce and observes that the order of adding ingredients and use of heat produces sauces that vary in consistency, color, and texture. The lab aims to demonstrate how even small changes to ingredients and steps can significantly impact the final food product.
internal and external faults of bread
This document discusses common bread faults and their causes. It examines faults that can occur in the external crust area and internal crumb area of bread. Bread faults are often the result of small issues interacting together, such as variations in flour grade, gluten content, color, and maltose levels. Specific faults addressed include bread having too much volume or too dark of a crust color. Potential causes of faults include issues with oven temperature, ingredients, proofing time, and baking time.
Cake faults
The document discusses common faults that can occur in cakes and their potential causes. It identifies 16 different types of cake faults such as collapsed cakes, peaked tops, flat tops, and dense textures. Each fault is explained and possible reasons are provided, such as using too much sugar, too little liquid, weak flour, improper mixing, or incorrect baking temperatures. Common reasons for cake faults include improper ingredient ratios, issues with baking techniques, and contamination.
Choux pastry
Choux pastry is a light and airy pastry dough that is used to make profiteroles, éclairs, and other pastries. It begins as a ball of dough but puffs up dramatically in the oven. The dough contains just four ingredients - water, butter, flour, and eggs. The ingredients work together such that the flour gelatinizes from boiling water and butter, then eggs are added to provide structure. When baked, the dough expands dramatically as the water evaporates, leaving an airy pastry suitable for filling.
Bread and common problem
This document discusses different types of bread, bread making methods, and common bread faults. It describes various bread varieties like wholemeal, multigrain, rye, and fruit breads. The main bread making methods covered are the straight dough method, no time dough method, salt delayed method, sponge and dough method, and ferment and dough method. Common bread faults discussed relate to shape, texture, crust, and flavor, with explanations of causes such as too little or too much yeast, liquid, or fermentation time.
Bread problems &solutions
This document is from Anchor Yeast and provides solutions to common bread baking faults. It lists various faults that can occur such as mould and ropes on crusts, uneven texture, or rapid staling. For each fault, it provides solutions to check such as the recipe, flour quality, water level, mixing/resting/proofing times, or oven temperature/steam settings. It concludes with general baking information for dough temperature, proofer humidity, proofing and baking times.
Cake lecture
This document provides a history of cakes including their origins and evolution over time. It notes that early cakes were flat and dense while modern cakes are light and airy due to ingredients like baking powder and soda. The document also discusses traditional cakes from different cultures around the world and how frosting and icing developed as cake toppings over centuries. Wedding and birthday cake traditions are also summarized.
Cake faults
The document provides guidance on common cake faults including lack of rise, uneven shape, dark or light crust, and bursting or cracking. It lists potential causes for each fault such as too little or too much flour/liquid, weak leavening, or improper mixing. Solutions are given such as adjusting ingredient amounts, using clean utensils, leveling pans, or choosing cake versus bread flour. The document aims to help bakers diagnose problems to improve their cakes.
Yeast Breads.pdf
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that allows the bread to rise through the development of gluten during kneading. Proper temperatures and times are needed for mixing, kneading, fermentation, shaping and baking. Many techniques like cool rise, refrigerated, and freezer doughs allow breads to be made in advance. Careful attention to ingredients, methods and baking results in light, tender breads.
Cake mixing&baking
The document provides guidelines for balancing ingredients in cake mixes based on the creaming or high-ratio mixing methods. It discusses ensuring the proper ratios of sugar, flour, fat, eggs, and liquids, as well as tips for adding flavors or enrichments. Instructions are also given for preparing pans, baking cakes, testing for doneness, cooling cakes, and removing them from pans.
cake and details
This document provides information about cakes, including their history, types, ingredients, preparation process, nutritional value, uses, and potential disadvantages. It traces the history of cakes from ancient times to modern day, outlines the main types of cakes (shortened, unshortened, yeast, chiffon), lists common cake ingredients, describes the basic cake preparation procedure in 4 steps, provides the nutritional breakdown of a 1 cup serving, discusses how cakes are used for celebrations and snacks, and notes some potential downsides of excess cake consumption such as increased fat and effects on diabetics.
Sponge- Types and Preparation.pptx
Sponges are a light, airy base used in cakes and desserts. They are made from eggs, flour, sugar, and fat which are beaten together to incorporate air. Different types of sponges exist such as genoise made with melted butter, chiffon made with oil instead of fat, and angel food made without yolks. Proper baking technique is important to ensure sponges bake evenly at the correct temperature without being opened prematurely.
The history-of-baking-and-baking-ingredients
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
The chemistry of baking
Baking relies on chemical interactions between ingredients like flour, yeast, fat, sugar, and leavening agents. Flour provides structure from gluten proteins. Yeast feeds on starches to produce carbon dioxide that aeras the dough. Fat and sugar contribute tenderness, while baking soda and powder produce carbon dioxide through chemical reactions to cause rising. Laboratories precisely test ingredients and finished products to ensure consistent quality and performance of commercial baked goods.
Pastries and cakes
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
Types of pie & pastries formulation,mixing and moulding methods
This document provides information on types of pies and pastries, including formulations and mixing methods. It discusses key ingredients used in making pastry such as flour, sugar, yeast, salt, water, eggs, dough fat, and flavorings. Common types of pastry discussed include short crust, puff, and Danish pastry. The document also covers pie fillings and different starches used for thickening. Various fruits that can be used in pies are listed. Methods for different types of pastries like short crust, puff, Danish, and croissant are outlined.
Bread making.pptx
The document discusses various topics related to bread making including the different types of flour, ingredients used in bread, the bread making process, and bread improvers. It describes the key roles of ingredients like flour, water, yeast, sugar, and fats in bread making. It also outlines some common bread faults caused during the bread making process and defines bread improvers which are additives that can improve the quality, shelf life, crumb and appearance of bread.
5 cake recipe
This document contains recipes for four cakes: a dark chocolate cake, a simple white cake, an extreme chocolate cake, and a lemon pound cake. The dark chocolate cake calls for boiling water, cocoa powder, flour, butter, sugar, eggs, and baking soda/powder. The simple white cake only requires 7 ingredients and 50 minutes to make. The extreme chocolate cake has a rich chocolate batter and chocolate buttercream frosting. The lemon pound cake is quick and easy to make with sour cream, vanilla, and lemon for flavor.
KD 1 Bahan pengisi kue.pptx
Dokumen tersebut membahas tentang kompetensi dasar dan materi mengenai bahan pengisi kue, termasuk definisi, jenis, metode pembuatan, dan alat yang digunakan. Kompetensi dasar terkait pengetahuan dan keterampilan dalam menerapkan, menganalisis, mengevaluasi, dan membuat berbagai jenis bahan pengisi kue.
Yeast bread making
The document discusses the basic ingredients and process for making yeast bread. It notes that the key ingredients are flour, yeast, water, and salt. Flour provides structure, yeast causes rising, water activates yeast and affects texture, and salt strengthens gluten. The document outlines the fermentation process that yeast undergoes to produce carbon dioxide and the multiple rising stages involved in bread making. It also describes common mixing methods like the straight dough, sponge and dough, and no-knead approaches.
How to make_a_cake_
To make a cake, you need to gather supplies like a bowl, flour, sugar, baking powder, milk, shortening, eggs, and a baking pan. You combine the dry ingredients, then add wet ingredients like milk and shortening and mix. Pour the batter into the greased pan and bake at 350 degrees for 30-35 minutes until a toothpick inserted comes out clean. Allow the cake to cool before cutting into pieces and serving.
Baking
The document discusses various ingredients and processes used in baking. It describes flour as the backbone of baked goods and wheat as the primary grain used. It explains the milling process that separates wheat into bran, germ, and flour kernel. Different types of flour are produced depending on whether the bran and germ are kept in or removed. The document also outlines the roles of other ingredients like eggs, salt, milk, yeast, and chemical leaveners in bread making and how temperature and fermentation impact the dough.
Types of Spices: www.chefqtrainer.blogspot.com
The document is a blog focused on culinary knowledge and training located at https://chefqtrainer.blogspot.com/. It provides additional links to the author's culinary training page on Facebook, their Pinterest account focused on culinary topics, their chef store on Amazon, and their PDF presentations on SlideShare. The blog and linked pages are resources for learning about cooking and the culinary arts.
Puff pastry
Puff pastry is a laminated dough made with layers of butter between sheets of flour and water paste, creating over a thousand layers when baked. The key steps are mixing a paste (detrempe) of flour, water, salt and butter, then rolling and folding the paste and layers of butter a total of six times with rests in between. Even layers and corners are important. Puff pastry is baked at a high heat so the water evaporates and creates steam, pushing up the layers. Blitz or quick puff pastry has the same applications but with less rise, as it is folded only four times instead of six like traditional puff pastry.
LO2 Storing Dessert (cookery) TVL. pptx
This document provides guidelines and instructions for storing hot and cold desserts safely and hygienically. It discusses proper packaging materials like glass and plastic containers. It also outlines important storage techniques like refrigerating, chilling, and cold storage. Desserts containing eggs, dairy, or cream must be handled carefully and cooled rapidly below 65°C before storage to prevent bacterial growth. Safety practices like proper handling, cleaning, illness precautions, and temperature control are vital for preventing food poisoning when storing desserts.
Kitchen equipments
The document lists various types of kitchen equipment and utensils including blenders, cutters, peelers, mixers, juicers, washers, ovens, hobs, chillers, freezers, burners, steamers, mixers, grinders, sinks, disposers, trolleys, ovens, slicers, dishwashers, bain-maries, storage bins, refrigerators, grills, fryers, tables, machines, grills, hoods, pans, lamps, ovens, crushers, cleaners, dispensers, toasters, coffee machines, steamers, knives, boards, strainers, measures, scales, woks, stands,
Lab4 chromatography
This document summarizes an experiment using paper chromatography to analyze ink samples from four pens (A, B, C, D) and compare them to a sample from a ransom note to determine which pen was used. Paper chromatography works by separating the components in a mixture based on how strongly they interact with the stationary phase (paper) versus the mobile phase (water). Components that interact more strongly with water will travel farther up the paper. By comparing the ink patterns from the pens to the sample from the note, the pen used can be identified.
gas chromatography
Gas chromatography is a technique used to separate and analyze compounds that can be vaporized. It works by partitioning samples between a gas mobile phase and liquid stationary phase in a column. The separation depends on how the compounds partition between the phases. Key components of a GC system include the carrier gas, sample introduction system, column for separation, and detection system such as FID or TCD. Common applications include analysis of aromatics, hydrocarbons, flavors, and other volatile organic compounds.
More Related Content
What's hot
Yeast Breads.pdf
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that allows the bread to rise through the development of gluten during kneading. Proper temperatures and times are needed for mixing, kneading, fermentation, shaping and baking. Many techniques like cool rise, refrigerated, and freezer doughs allow breads to be made in advance. Careful attention to ingredients, methods and baking results in light, tender breads.
Cake mixing&baking
The document provides guidelines for balancing ingredients in cake mixes based on the creaming or high-ratio mixing methods. It discusses ensuring the proper ratios of sugar, flour, fat, eggs, and liquids, as well as tips for adding flavors or enrichments. Instructions are also given for preparing pans, baking cakes, testing for doneness, cooling cakes, and removing them from pans.
cake and details
This document provides information about cakes, including their history, types, ingredients, preparation process, nutritional value, uses, and potential disadvantages. It traces the history of cakes from ancient times to modern day, outlines the main types of cakes (shortened, unshortened, yeast, chiffon), lists common cake ingredients, describes the basic cake preparation procedure in 4 steps, provides the nutritional breakdown of a 1 cup serving, discusses how cakes are used for celebrations and snacks, and notes some potential downsides of excess cake consumption such as increased fat and effects on diabetics.
Sponge- Types and Preparation.pptx
Sponges are a light, airy base used in cakes and desserts. They are made from eggs, flour, sugar, and fat which are beaten together to incorporate air. Different types of sponges exist such as genoise made with melted butter, chiffon made with oil instead of fat, and angel food made without yolks. Proper baking technique is important to ensure sponges bake evenly at the correct temperature without being opened prematurely.
The history-of-baking-and-baking-ingredients
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
The chemistry of baking
Baking relies on chemical interactions between ingredients like flour, yeast, fat, sugar, and leavening agents. Flour provides structure from gluten proteins. Yeast feeds on starches to produce carbon dioxide that aeras the dough. Fat and sugar contribute tenderness, while baking soda and powder produce carbon dioxide through chemical reactions to cause rising. Laboratories precisely test ingredients and finished products to ensure consistent quality and performance of commercial baked goods.
Pastries and cakes
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
Types of pie & pastries formulation,mixing and moulding methods
This document provides information on types of pies and pastries, including formulations and mixing methods. It discusses key ingredients used in making pastry such as flour, sugar, yeast, salt, water, eggs, dough fat, and flavorings. Common types of pastry discussed include short crust, puff, and Danish pastry. The document also covers pie fillings and different starches used for thickening. Various fruits that can be used in pies are listed. Methods for different types of pastries like short crust, puff, Danish, and croissant are outlined.
Bread making.pptx
The document discusses various topics related to bread making including the different types of flour, ingredients used in bread, the bread making process, and bread improvers. It describes the key roles of ingredients like flour, water, yeast, sugar, and fats in bread making. It also outlines some common bread faults caused during the bread making process and defines bread improvers which are additives that can improve the quality, shelf life, crumb and appearance of bread.
5 cake recipe
This document contains recipes for four cakes: a dark chocolate cake, a simple white cake, an extreme chocolate cake, and a lemon pound cake. The dark chocolate cake calls for boiling water, cocoa powder, flour, butter, sugar, eggs, and baking soda/powder. The simple white cake only requires 7 ingredients and 50 minutes to make. The extreme chocolate cake has a rich chocolate batter and chocolate buttercream frosting. The lemon pound cake is quick and easy to make with sour cream, vanilla, and lemon for flavor.
KD 1 Bahan pengisi kue.pptx
Dokumen tersebut membahas tentang kompetensi dasar dan materi mengenai bahan pengisi kue, termasuk definisi, jenis, metode pembuatan, dan alat yang digunakan. Kompetensi dasar terkait pengetahuan dan keterampilan dalam menerapkan, menganalisis, mengevaluasi, dan membuat berbagai jenis bahan pengisi kue.
Yeast bread making
The document discusses the basic ingredients and process for making yeast bread. It notes that the key ingredients are flour, yeast, water, and salt. Flour provides structure, yeast causes rising, water activates yeast and affects texture, and salt strengthens gluten. The document outlines the fermentation process that yeast undergoes to produce carbon dioxide and the multiple rising stages involved in bread making. It also describes common mixing methods like the straight dough, sponge and dough, and no-knead approaches.
How to make_a_cake_
To make a cake, you need to gather supplies like a bowl, flour, sugar, baking powder, milk, shortening, eggs, and a baking pan. You combine the dry ingredients, then add wet ingredients like milk and shortening and mix. Pour the batter into the greased pan and bake at 350 degrees for 30-35 minutes until a toothpick inserted comes out clean. Allow the cake to cool before cutting into pieces and serving.
Baking
The document discusses various ingredients and processes used in baking. It describes flour as the backbone of baked goods and wheat as the primary grain used. It explains the milling process that separates wheat into bran, germ, and flour kernel. Different types of flour are produced depending on whether the bran and germ are kept in or removed. The document also outlines the roles of other ingredients like eggs, salt, milk, yeast, and chemical leaveners in bread making and how temperature and fermentation impact the dough.
Types of Spices: www.chefqtrainer.blogspot.com
The document is a blog focused on culinary knowledge and training located at https://chefqtrainer.blogspot.com/. It provides additional links to the author's culinary training page on Facebook, their Pinterest account focused on culinary topics, their chef store on Amazon, and their PDF presentations on SlideShare. The blog and linked pages are resources for learning about cooking and the culinary arts.
Puff pastry
Puff pastry is a laminated dough made with layers of butter between sheets of flour and water paste, creating over a thousand layers when baked. The key steps are mixing a paste (detrempe) of flour, water, salt and butter, then rolling and folding the paste and layers of butter a total of six times with rests in between. Even layers and corners are important. Puff pastry is baked at a high heat so the water evaporates and creates steam, pushing up the layers. Blitz or quick puff pastry has the same applications but with less rise, as it is folded only four times instead of six like traditional puff pastry.
LO2 Storing Dessert (cookery) TVL. pptx
This document provides guidelines and instructions for storing hot and cold desserts safely and hygienically. It discusses proper packaging materials like glass and plastic containers. It also outlines important storage techniques like refrigerating, chilling, and cold storage. Desserts containing eggs, dairy, or cream must be handled carefully and cooled rapidly below 65°C before storage to prevent bacterial growth. Safety practices like proper handling, cleaning, illness precautions, and temperature control are vital for preventing food poisoning when storing desserts.
Kitchen equipments
The document lists various types of kitchen equipment and utensils including blenders, cutters, peelers, mixers, juicers, washers, ovens, hobs, chillers, freezers, burners, steamers, mixers, grinders, sinks, disposers, trolleys, ovens, slicers, dishwashers, bain-maries, storage bins, refrigerators, grills, fryers, tables, machines, grills, hoods, pans, lamps, ovens, crushers, cleaners, dispensers, toasters, coffee machines, steamers, knives, boards, strainers, measures, scales, woks, stands,
What's hot (20)
Types of pie & pastries formulation,mixing and moulding methods
Types of pie & pastries formulation,mixing and moulding methods
Viewers also liked
Lab4 chromatography
This document summarizes an experiment using paper chromatography to analyze ink samples from four pens (A, B, C, D) and compare them to a sample from a ransom note to determine which pen was used. Paper chromatography works by separating the components in a mixture based on how strongly they interact with the stationary phase (paper) versus the mobile phase (water). Components that interact more strongly with water will travel farther up the paper. By comparing the ink patterns from the pens to the sample from the note, the pen used can be identified.
gas chromatography
Gas chromatography is a technique used to separate and analyze compounds that can be vaporized. It works by partitioning samples between a gas mobile phase and liquid stationary phase in a column. The separation depends on how the compounds partition between the phases. Key components of a GC system include the carrier gas, sample introduction system, column for separation, and detection system such as FID or TCD. Common applications include analysis of aromatics, hydrocarbons, flavors, and other volatile organic compounds.
TLC
Thin layer chromatography (TLC) is a technique used to separate mixtures based on differences in how compounds partition between a stationary phase and mobile phase. TLC involves spotting a sample on a thin layer of adsorbent material like silica gel coated on a plate. A mobile phase is run up the plate, causing different compounds to migrate different distances based on their interactions with the stationary phase. Compounds are visualized under UV light or after spraying with detecting agents. TLC is useful for analyzing mixtures and identifying unknown compounds.
Chromatography
Chromatography is a technique used to separate mixtures by exploiting differences in how components interact with stationary and mobile phases. There are several types of chromatography that differ based on the phases used, including paper, column, thin layer, gas, high performance liquid, and affinity chromatography. Chromatography has many applications in fields like forensics, environmental testing, and drug analysis.
HPLC - High Performance Liquid Chromatography
The document discusses High Performance Liquid Chromatography (HPLC). It explains that HPLC is a type of liquid chromatography that uses pumps to force the mobile phase through a column packed with porous particles or beads under high pressure. This allows for effective separation of mixtures as the components elute from the column at different rates depending on their interactions with the stationary phase. The document provides details on the typical components of an HPLC system including the solvent delivery system, pumps, injector, columns, detectors, and data processing unit.
Thin layer chromatography
Thin layer chromatography (TLC) is a chromatography technique used to separate mixtures by distributing the components between a stationary phase, such as silica gel coated on a plate, and a mobile phase, such as a solvent mixture, which moves up the plate by capillary action. TLC involves spotting a sample mixture onto the plate, developing it in a solvent system, and visualizing the separated components, which travel at different rates depending on how they partition between the stationary and mobile phases. TLC is a simple, fast, and inexpensive analytical technique used for qualitative and quantitative analysis of organic compounds and testing compound purity.
HPLC
HPLC is a form of liquid chromatography used to separate compounds dissolved in solution based on how they partition between a stationary and mobile phase. The key components of an HPLC system are a pump, injector, column, and detector. Method development involves selecting parameters like the mobile phase, column type, detection method, and chromatography conditions to optimize separation of the sample components. HPLC offers advantages like high sensitivity, rapid analysis times, and use for both analytical qualitative and quantitative analysis.
Gas chromatography . ppt
Gas chromatography is a technique used to separate and analyze volatile compounds. It works by injecting a sample into a column through which an inert gas flows, carrying the separated components out at different rates depending on their interactions with the stationary phase coating the column. The separated components are detected to produce a chromatogram showing peaks that can be analyzed to determine the identity and quantity of each component in the original sample.
Principles and application of chromatography
Chromatography is a laboratory technique used to separate mixtures by distributing components to separate between two phases, one stationary and one mobile. It works based on how substances partition between the phases and move through the system at different rates. Common techniques include column chromatography, thin layer chromatography, gas chromatography, and high performance liquid chromatography. Chromatography is used in analytical chemistry to identify unknown substances and quantify components in a mixture.
Viewers also liked (9)
Lab #3 Vegetables and Fruits
- 1. KHP 3310 Introduction to Food Science
- 6. exposed to the air Covered in lemon juice
- 7. Exposed to sucrose solution Exposed to cream of tartar solution
- 8. Covered in granulated sugar Untreated and covered with plastic wrap
- 9. All were covered with plastic wrap and chilled for 30 minutes with the exception of exposure to air pieces Tic Toc Tic Toc Tic Toc
- 10. Some seemed the same others brown and still others appeared to look even fresher than at the start
- 11. The Effects of cooking mediums on apples Gala and granny smith apples boiled in water and with sugar
- 13. Gala and granny smith apples cut peeled And added to 1 cup boiling water with 1 cup sugar added then heat was reduced and times for tenderness
- 16. Carrots and Broccoli Divided up in to 5 equal sections For 5 different experiments
- 17. Water for vegetables Vegetables simmering
- 20. Outcomes of boiling water times and added ingredients Taste look and textures were all very different with each cooking medium and added ingredients