Percent-Water-in-Fruit-Lab in the experiment of baking fruits to be dried PDF

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Summary

This is a laboratory experiment that will help you answer on what will happen to fruits when we baked them in the oven....

Description

Percent Water in Fruit Lab

Name Period

Introduction: A hygroscopic substance is one that readily attracts water from its surroundings, through either absorption or adsorption. Examples include honey, glycerin, ethanol, methanol, concentrated sulfuric acid, and concentrated sodium hydroxide. Chemicals without water attached are called anhydrous while chemicals with water attached called hydrates. In the lab, we can heat a hydrate and drive the water off and then produce an anhydrous chemical. See the examples below.

1.

Anhydrous example

Hydrate example

copper (II) sulfate anhydrous

Copper (II) sulfate pentahydrate

CuSO4

CuSO4.5H20

Since we are unable to be in the lab, we will take some fruit and bake it to determine the percent water in pieces of apples, tangerines and banana. When you watch the video, you will be able to record the mass of the apple, orange and banana before and after baking it.

Fruit

Mass before baking (g)

Mass after baking (g)

Apple

38.3

6.2

Orange

37.8

18.3

Banana

46.1

14.8

2.

Calculate the mass of the water lost for each fruit. Show work and don’t forget units.

Fruit

Mass of Water lost = Mass before baking – Mass after baking

Apple

38.3g-6.2g=32.1g

Orange

37.8g-18.3g=19.5g

Banana

46.1g-14.8g=31.3g

3.

Calculate the percent of the water lost for each fruit. Show work and don’t forget units.

Fruit

Apple

Percent of Water lost = Mass of Water lost Mass of Fruit before baking

* 100

32.1 g x100 38.3 g = 83.81%

Orange

19.5 g x 100 37.8 g =51.59%

Banana

31.3 g x 100 46.1 g =67.90%

Question: Calculate the percent water in

.

CuSO4 5H20

Show work.

Cu=63.55x1=63.55 S= 32.07x1=32.07

O = 16x4=64 Total= 159.62 H=10x1.01= 10.10 O=16x5=80 Total= 90.10 Percent water= (90.10/249.72)x100 =36.08% Conclusion: (Restate purpose, discuss data, state what you learned and possible error):

The purpose of this experiment is to determine the percentage of water after baking the fruits. Apple’s percentage of water loss is 83.81% wherein the mass of water loss is 32.1grams. Orange’s percentage of water loss is 51.59% wherein the mass of water loss is 19.5 grams. Lastly, banana’s percent of water loss is 67.90% wherein 31.3 grams. I learned that the amount of water that is loss can affect the fruits and it shrinks. The possible error is when the fruits really shrink, the remaining percentage of water cannot be determined.

Further Question: (required) Where does the remaining water stay knowing that the physical appearance really shrinks?

Hazards: Hot equipment...