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    Template La Lesson 1 Module I

    Uploaded by

    Shentots Denzyn
    1. The document describes an experiment to determine the effect of solutes on the freezing of water. Samples of water and water-solute mixtures are prepared and their appearance and texture observed before and after freezing. 2. The samples include distilled water, tap water, mango juice, sugar water, milk with various additives like vanilla, salt, gelatin, and egg yolk. The mixtures are placed in ice candy plastics and frozen overnight. 3. Observations are recorded regarding the appearance and texture of the samples before and after freezing to understand the effect of the solutes. Questions about the roles of additives in freezing and the effects of freeze-thaw cycles are discussed.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Template La Lesson 1 Module I

    Uploaded by

    Shentots Denzyn
    48 views6 pages
    1. The document describes an experiment to determine the effect of solutes on the freezing of water. Samples of water and water-solute mixtures are prepared and their appearance and texture observed before and after freezing. 2. The samples include distilled water, tap water, mango juice, sugar water, milk with various additives like vanilla, salt, gelatin, and egg yolk. The mixtures are placed in ice candy plastics and frozen overnight. 3. Observations are recorded regarding the appearance and texture of the samples before and after freezing to understand the effect of the solutes. Questions about the roles of additives in freezing and the effects of freeze-thaw cycles are discussed.

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    Template La Lesson 1 Module i

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    1. The document describes an experiment to determine the effect of solutes on the freezing of water. Samples of water and water-solute mixtures are prepared and their appearance and texture observed before and after freezing. 2. The samples include distilled water, tap water, mango juice, sugar water, milk with various additives like vanilla, salt, gelatin, and egg yolk. The mixtures are placed in ice candy plastics and frozen overnight. 3. Observations are recorded regarding the appearance and texture of the samples before and after freezing to understand the effect of the solutes. Questions about the roles of additives in freezing and the effects of freeze-thaw cycles are discussed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    48 views6 pages

    Template La Lesson 1 Module I

    Uploaded by

    Shentots Denzyn
    1. The document describes an experiment to determine the effect of solutes on the freezing of water. Samples of water and water-solute mixtures are prepared and their appearance and texture observed before and after freezing. 2. The samples include distilled water, tap water, mango juice, sugar water, milk with various additives like vanilla, salt, gelatin, and egg yolk. The mixtures are placed in ice candy plastics and frozen overnight. 3. Observations are recorded regarding the appearance and texture of the samples before and after freezing to understand the effect of the solutes. Questions about the roles of additives in freezing and the effects of freeze-thaw cycles are discussed.

    Copyright:

    © All Rights Reserved
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    1

    MODULE I
    WATER

    LEARNING ACTIVITY

    NAME SCORE
    COURSE/YEAR/SECTION DATE

    True or False

    Write TRUE if the statement is correct; otherwise, write F.

    __________ 1. At room temperature, the average number of neighboring water


    molecules for a molecule in the liquid water is 4.5.

    __________ 2. A decrease in temperature causes a decrease in the cluster’s size and


    an increase in the electron-acceptor ability of water.

    __________ 3. The cluster’s size of water increases close to 0°C, whereas the size
    decreases near boiling point.

    __________ 4. Water molecules interact strongly with one another through hydrogen
    bonds.

    __________ 5. Water as a steam makes it a good heating agent.

    __________ 6. When water converts to ice, it gains a crystalline-like or amorphous


    (glassy) structure.

    __________ 7. The faster food freezes, the larger the crystals that form.

    __________ 8. Iso-mass recrystallization ("rounding off") refers in general to the


    tendency of larger crystals to grow at the expense of smaller crystals.

    __________ 9. Recrystallization is the process of changes in number, size and shape


    of ice crystals during frozen storage.

    __________ 10. Freezer burn results in dehydration of the food product due to
    evaporation that occurs during the freeze-thaw cycle.
    2
    MODULE I
    WATER

    Home Lab Activity

    PLEASE READ AND UNDERSTAND THE ACTIVITY FIRST BEFORE CONDUCTING THE
    EXPERIMENT.

    Freezing of Water
    Objective: To determine the effect of solutes on the freezing of water.
    Materials:
    Distilled water (Wilkin’s or Absolute) Salt
    Tap water Vanilla
    Table sugar Gelatin
    Mango juice Egg yolk
    Evaporated milk

    Ice candy plastics (slim type) Test tube (big size)


    Heater
    Freezer
    Procedure:

    1. Prepare the samples as indicated in Table 1.2.1 and observe the appearance
    and texture of the mixture.
    2. Freeze overnight.
    3. Remove the samples after 24 hrs and observe the appearance and texture of
    the samples.
    4. Record all observations regarding texture in Table 1.2.2.
    5. Take pictures

    Table 1.2.1 Composition and procedure for preparation of the mixtures for the
    freezing study

    No Sample + Sugar + other Procedure


    . additives
    1 20 ml distilled water Place in ice
    candy plastic
    and freeze
    2 20 ml tap water Place in ice
    candy plastic
    and freeze
    3 20 ml mango juice Place in ice
    candy plastic
    and freeze
    4 20 ml sugar solution Place in ice
    (38%), dissolve 1.5 tsp candy plastic
    sugar in 12.5 ml and freeze
    distilled water
    5 20 ml milk 1 tsp 2 drops vanilla Mix, milk,
    3
    MODULE I
    WATER
    2 grains salt sugar, vanilla,
    and salt. Stir
    until
    completely
    dissolved. Place
    in the ice candy
    plastic. Freeze

    6 20 ml milk 1 tsp 1.1 tsp gelatin Hydrate gelatin


    2 drops vanilla in milk for 5
    2 grains salt mins. Stir
    occasionally.
    Mix in sugar,
    vanilla, and
    salt. Stir until
    completely
    dissolved.
    Place in the ice
    candy plastic.
    Freeze.

    7 20 ml milk 1 tsp 4 tsp eggyolk Mix egg yolk,


    2 grains salt sugar, and half
    2 drops vanilla the milk. Place
    in test tube.
    Heat in boiling
    water bath for
    30 seconds
    while stirring.
    Cool mixture
    and add salt,
    vanilla, and
    milk. Mix well.
    Transfer in an
    ice candy
    plastic.
    Freeze.
    4
    MODULE I
    WATER

    Results
    Sample Appearance and texture before Appearance and texture after
    No.
    freezing * freezing *
    1

    *Please paste pictures on another page.


    5
    MODULE I
    WATER

    Discussion

    1. Define the roles of additives in the freezing of water.

    2. What is the effect of freeze and thaw during frozen storage of food?
    6
    MODULE I
    WATER

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