Complete the Chemistry of Pectin lab exercise and then answer the following questions.
1. What is the difference between jam, jelly and fruit preserves?
The three points of differentiation are the type of fruit, how it is prepared and the proportion of ingredients.
Jams are made of crushed fruits which are cooked with pectin, sugar [and maybe lemon juice to change the pH and cause the jam to become more solid] until the mixture thickens to spreadable consistency. In the lab, we made jam using 500 ml of each high-pectin fruit ingredient, about 20 ml of lemon juice to balance the flavour and cause the pectin to gel, and 500ml of sugar.
Jellies are clear and gel-like. The fruits are cooked and the juice only is used to make jelly. The juice is boiled with sugar, pectin may be added, then it is allowed to set.
Preserved are crushed cooked fruits stored in one of above, in syrup, water or their own juices. The fruit keeps its shape.
2. What pH range is required for jams to set or gel?
Pectin causes the jelly or jam to set and the bonds that it creates resulting in a gel are strongest at a pH of 2-8 to 3.2 (Herbstreith & Fox n.d.).
3. Why are moulds a problem in jams and jellies?
The air within the jam jar
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That may be a mineral acid other enzyme because water alone is insufficient to extract a commercially viable amount of pectin. Once the pectin is ready to be removed, it is separated in a filter or centrifuge, then filtered again to clarify it. The concentrated liquid is mixed with an alcohol to precipitate the pectin. Once the pectin is separated it is washed with alcohol to remove impurities and is then dried. If required, ammonia is added to made amidated pectin (converted into an amide). Amidated pectin is able to solidify when it cools. The dry solid is ground and tested and, finally, it may be blended with other gelling powders (IPPA: International Pectin Producers Association
In the world of Louisiana culinary arts one dish stands out. The recipe is a masterpiece created by an infusion of various cultures, combining okra from West Africa, a European fish stew, and a Native American spice. Unsurprisingly, the dish reflects the attitude of its creators: a simple down-to-earth people who use the ordinary, but abundant resources around them to survive in bayou country. Thus, gumbo is a basic concoction of ingredients widely available in Louisiana, thrown into a pot and made with love. That being said, to a native Louisianan eating gumbo is more than a meal, the smells, tastes, and sights of the mixture have been ingrained into their psyche and the state’s culture.
The data observed and recorded in this lab shows that the concentration of miracle gro’ does affect the growth rate and germination speed of black eyed peas. The data is shown through two graphs and two data tables. The control group in this experiment is the seeds with a 0% concentration of miracle gro’, therefore the seeds with just water. The experimental groups are different concentrations of miracle gro’ including a 10%, 15%, 20%, 25%, and 30% concentration. The variable in this experiment is the amount/concentration of miracle gro’.
It is important to note that when grapes are ripening, they will have equivalent amounts of glucose and fructose. The sugar content will be 18-24 brix/100g of sugar. In addition, during ripening period, the acidity of grapes should lie around pH 3.3 or 0.6-0.8g/100ml, with declination in Malic and tartaric acid as they metabolize which cause dilution to occur. The berries should be dark colored with soft elastic textures that allow it to be easy to be removable from the pedicels. Nonetheless, strong varietal aroma with low to none astringency should also be found within the berries when it is ripe.
Though caution was emphasized, and extreme carefulness had been placed in the taping process, some tape may have gotten inside the bottle, and fruit flies may have been stuck to it, which had skewed data. The lab manual from College Board, which states, “The common fruit fly….feeds on the fungi of rotting fruit,” (College Board 2004) reinforces the hypothesis clearly, and depicts chi square values with values such as 18.75. Experiments performed in UC Davis show that “fruit flies are regularly trapped….by yeast, and “the chemicals released by microbes….[attracted] more flies.” (Garvey 2014)
The effect of pH on the speed of enzyme interaction with substrate chemicals Hypothesis: About pH: If the pH level is less than 5, then the speed of the enzyme reaction will be slower. About temperature: If the temperature stays the same, then the speed of the enzyme reaction will not be completely affected. Background information: The function of enzymes is to speed up the biochemical reaction by lowering the activation energy, they do this by colliding with the substrate.
Honey can be bought in different ways then just from a bottle. Comb honey is direct from the hive with honey filled beeswax stored naturally by the bees. Liquid honey that is extracted is the generic honey that you can find at pretty much any store. It is prepared by cutting off the wax capping’s and spinning the comb in a honey extractor.
Furthermore, the jam is considered a “mush”, as if it were rotten - which is exactly what Pilate
The sugar used in this experiment was created by mixing ten milliliters of starch,glucose, and regular countertop sugar. This was transferred into the joint water bottle tunnel using a funnel. Both ends of the tunnel were sealed shut and each measurements were taken every three minutes and final measurements were taken after 21 minutes. The results were
The gummy bear's mass and volume will increase while the density of the gummy bear would decrease after it is put into water overnight. (#)This lab experimented to figure out wah changes would take to the gummy bear’s mass, volume, and density after sitting in a cup of water overnight. To do this the gummy bear's dimensions and weight was taken on the first day, along with its density and then the gummy bear was placed and water. When the gummy bear was taken out of the water on day two, the dimensions, weight, and density were taken again, and the difference between the two days was found. (#1)
Properties of Substances Express Lab 1)The purpose of this lab was to compare the physical properties of different types of solids and how the properties of solids are determined by their intermolecular forces and their intramolecular bonds. Then we were to classify each type of solid as either ionic, metallic, non-polar molecular, polar molecular, or network. Paraffin wax classified as a non-polar molecular, Silicon dioxide was classifies as a network, Sodium chloride was classified as ionic, Sucrose was classified as polar molecular and Tin was classified as metallic. (2)The intermolecular forces that are present in Paraffin wax are dispersion forces, because it is non-polar and carries a negative charge. Followed by Sucrose that has
Hypothesis: If we add pineapple and meat tenderizer to the gelatin, then it will not congeal. Materials needed: Gelatin, Fresh and canned pineapple, Meat tenderizer, Beakers, Cold and boiling water, a timer, 4-5 bowls, 4-5 test tubes and a rack, and a few spoons. STEPS Step 1.
But there is a difference between mechanical processing and chemical processing. If it’s a single ingredient food with no added chemicals, then it doesn’t matter if it’s been grounded or put into a jar. It’s still pure food. However, foods that have been chemically processed and made solely from refined ingredients and artificial substances, are what generally known
Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.
A pomegranate is a delicious red, gelatinous type fruit and it contains many
Introduction Buffer is a solution that resists a change in pH when bases or acid are added. Solutions that are acidic contain high concentrations of hydrogen ions (H+) and have pH values less than seven. Buffer usually consist of a weak acid, and its conjugate base or a weak base and its conjugate acid. The function of buffer is to resist the changes in hydrogen ion concentration as a result of internal and environmental factor. This buffer experiment is important so that we relies the important of buffer in our life.