Laboratory room

Laboratory is a room equipped for experimental study in a science or for testing and analysis
and providing opportunity for experimentation, observation, or practice in a field of study and
a room or building in which scientific experiments and tests is done. We can say that the
laboratory room is the core element for the production of a well-qualified and desirable product.

The materials and equipment used in the laboratory room

 Density meter: measures degree brix.
 De carbonator: used to remove carbon dioxide.
 Carbon QC: used to check the volume of CO2 gas.
 Conductivity meter, crimper and decapper.
 Refract meter: measures the absorbance of sugar.
 Vacuum pump: sugar filtrate and pump.
 Turbid meter and CO2 test apparatus.
 Water bath: inversion measuring.
 Hot plate stirrer: the dissolving equipment.
 PH meter and balance: to measure the weight of the bottle.
 Oven gravity: used to dry machine.
 Bottle height measuring and cork diameter measuring device.

The chemical used in the laboratory room

 Sodium hydroxide (NaoH).

 Sulpheric acid (H2SO4).
 Potassium per manganite (Kmno4).
 Ammonia and PPM.
 MEA and EDTA.
 Dry components and flavor sample and etc.

All the qualities and standards of each ingredient will be controlled in the laboratory room. This
room consists of two main sections: -

A. PHYSIOCHEMICAL SECTION.
B. MICROBILOGICAL SECTION.

The both sections have their own tasks to perform, which are different, although their final goal
is to ensure quality and safety. Each section has its own working principles and the detail is here
below: -
Physio-chemical laboratory
Physio-chemical laboratory is general for carrying out the analysis of water (raw water, softener
water, treated water, warm water), carbon dioxide, simple syrup, final syrup, caustic, chlorine,
refined ring (Divo le and PH) and finished product. The main activities are confined to the
processes of sample preparation and determination of physical quantities. Automatic system for
monitoring operating parameters (temperature, pressure and humidity) using a calibrated
measuring devices is used, the data from which is stored electronically. The activities which are
done on physiochemical room are listed below: -

 Observing for foreign material,

 Carbon dioxide,
 Brix concentration,
 Turbidity,
 Alkalinity and PH and etc.

The areas where sample preparation is made: -

 Water Treatment,
 Simple Syrup,
 Finished Syrup (Final Syrup),
 Finished product,
 Hot water, Divo le, Divo bright and PH measuring for bottle washer,
 Caustic strength (concentration),
 Carbon dioxide,

The detail is listed here below:-

1. Water Treatment

In the water treatment room, three samples are to be taken. These are from raw water, softener
water and treated water.

 Raw Water

Parameters to be checked during testing raw water are: -

a) PH: the PH value range lies between 6.5 and 8.5. Water treatment is required to make it
neutral and PH equals seven.

b) Conductivity: is a measure of water's capability to pass electrical flow. This ability is directly
related to the concentration of ions in the water. These conductive ions come from dissolved salts
and inorganic materials such as alkalis, chlorides, sulfides and carbonate compounds. This
contamination will be checked in laboratory and depending on the result a correction will be taken
according to its range. It is measured by conduct meter.
c) Turbidity: is caused by particles suspended or dissolved in water that scatter light making
the water appear cloudy or murky. Particulate matter can include sediment - especially clay and
silt, fine organic and inorganic matter, soluble colored organic compounds, algae, and other
microscopic organisms. The cloudiness or haziness of the water and it is caused by the presence
of non-sucrose substances, such as poly saccharides, high molecular weight poly phenols and
suspended minerals (ash) that are generally invisible to the naked eye, similar to smoke in air. This
parameter quality also be checked and it must be Avery low number for application. It is measure
by turbid meter.

e) Total Hardness: Hard water is the amount of dissolved calcium and magnesium in the water
and it has high mineral content (in contrast with soft water).

Hard water is formed when water percolates through deposits of calcium and magnesium
containing minerals such as lime stone, chalk and dolomite. Treating hard water is used to
keep the safety of machines such as boiler and bottle washer. The degree of hardness is measured
by EDTA titration. Ethylene diamine tetra acetic acid (EDTA) is a preservative found in many
foods. It functions by binding to metal contaminants that cause food to breakdown or decompose.

f) Alkalinity: The alkalinity of water is a measure of how much acid it can neutralize. If any
changes are made to the water that could raise or lower the pH value, alkalinity acts as a buffer,
protecting the water and its life forms from sudden shifts in pH. This ability to neutralize acid, or
H+ ions. It is parameter to be checked and will take an action if the result exceeds the range.

 Softener Water

Softener water is used for bottle washer, boiler and chiller purposes. As raw water, softener water
also will be checked it hardness, duty, and conductivity.

a) Total Hardness: In softener water total hardness is tested in similar way as raw water. If the
laboratory results detect the presence of magnesium or calcium ion, the hard water is treated into
softener water.

b) Conductivity: conductivity is tested in similar manner as we did in raw water. But due to
filtration the value in softener is lesser than in the raw water. Alkalinity is also checked for softener
water.

2. Treated Water

Most of the parameters that where tested under raw and softener water also will be checked
under treated water. The only and different parameter is that UV ray, because it is the final step
before going to in to production. Treated Water is more safe and clean than raw and softener
water.
  Chlorine

In the water treatment room at carbon tank the amount of chlorine added is checked in the
laboratory and analysis is compared with standard value.

3. Carbon dioxide

During the test for carbon dioxide the sample is taken from sample taking cylinder and purity is
measured by adding 20% NaoH to1kg liquid CO2.

The purity is measured for the presence of CO, NOx, SO2, H2S, C6H6, HCN, HNOH, NH3 and etc.
If there is any chemical component in the Co2, the colour indicator is applied to the sample and
the impurity is identified then the action is to be taken. The normality of soda and the value of
MEA are tested. The above test is checked in the follow up process.

4. Hot Water from Bottle Washer

In the bottle washing in order to remove the caustic from the bottle, the bottle has washed with
hot water. But the hot water alkalinity is checked by titrating it with H2SO4 of 0.02N. The
principle is as follows:

1. Three drops of methyl orange add for indication.

2. Then titrated with H2SO4 0.02N.

3. Finally we can check the alkalinity.

5. Simple Syrup

A sample will be taken from simple syrup to check its brix concentration, color, turbidity and
percent of soda ash.

a) Brix: It is a sugar content of simple syrup. The brix concentration varies depending on the
product. If it is Pepsi the brix standard will be 54.00 for Miranda=62.70,for
apple=57.60,for tonic= 55.4 and for 7-up=57.10.
b) Turbidity: Measurements of turbidity must be made on solutions of the white sugars. As
far as can be determined, turbidity measurements in the beet-sugar industry have been
seldom made, and when made, have been done in a strictly qualitative manner.
c) Color: It is also the other parameter to judge the quality of simple syrup. The color tells as
weather the simple syrup is filtered properly or not. If the color of the simple syrup became
like water color, then we can say that it is clean, unless otherwise it not. The apparatus used
to check color is called spectrometer.
d) Percent of Ash: This parameter tells as the quality of the sugar. Percent of ash rises, then
the sugars quality can be said is low and vice versa.
6. Final Syrup.

To test the final syrup, the brix and titrable acid is the other parameter to be checked.

a) Brix: The brix concentration in the final syrup is different from its simple syrup, because dry
component and flavors are added to it. And they have different range according to the product
type. For instance, Pepsi=53.5 to54.00, Miranda=59.10, Mirinda apple=52.10, Mirinda tonic=48,
7UP=54.40.

b) Titrable Acid (TA): is a measure of the amount of acid present in a solution. It is expressed
as grams/liter (g/L). TA is used to identify the presence of another unwanted substance; checking
for the correct addition of dry component and for the ageing time which is correct or not and etc.
The chemical used for titration is called sodium hydroxide.

7. Finished Product.

When the finished product brought to laboratory the following parameters are checked: a foreign
material present in it by using bottle inspection glass. Then its cork size and fill height will be
measured by using cork measurement and fill height gage respectively. The standard crowning
cork size is between 1.130-1.135 circumference of cork size and the fill height is 55-60 height of
the bottle. The till weight and the gross weight is measured. Temperature and pressure of the
product is measured in order to read carbon dioxide. De carbonator is used to remove carbon
dioxide for measuring the concentration of brix and density of brix.CO2 is removed due to trapping
and oscillation of the system. In the laboratory 72 bottles per day will check up in every 20 minutes.
In addition to the above mentioned activities we also test for different types of flavors with our
tongue and have a place prepared for this purpose in this room.

Microbiology laboratory

Microbiology laboratory is a place where is the study of the biology of microscopic organisms –
such as viruses, bacteria, algae, fungi, slime molds, and protozoa and its effect on the soft drinks.
The membrane technique is the preferred microbiologic testing procedure due to its simplicity,
short incubation period, ability to run larger samples at minimal cost, and decreased work load.

When testing routinely for total bacteria count or yeast and mold, normal sample size is: -

 100 ml when testing water for total bacteria count.

 10 g dry solids equivalent when testing sugar or syrup for yeast/mold or bacteria.
 100 ml when testing beverage for yeast/mold or total bacteria.
 100 ml when testing filler valve rinse water samples.
When testing for coli -form in the plants raw water supply, a 100 ml sample presents the
best opportunity to detect any coli form present.

With much raw water, 100 ml of sample is difficult to get through the membrane. Smaller sample
of 25 or 50 ml are sufficient; however, in all cases, results should be negative (no coli form
organism detected). In this section the parameters to deal are MOs such as bacteria, yeast and mold
most of the time a sample will be took from water treatment. The water found in this room must
not contain coli form. If it has, fast action must be taken total aerobic bacteria level also not less
than 50 after UV, but before it could be must not less than 500.

Generally, both sections of the laboratory are important to assure the quality production, market
quality and safety of the products.
Decision of the process
The installation of air cooler system is necessary in laboratory room because of high
temperature and it can affect different chemicals in this room and cause reading error
on some devices or samples. Therefore, with in high temperature the reactivity of
chemicals with surrounding increase and the working condition is not safe for the
workers.
During warm days’ quality control lab and a few more divisions of the plant heat up a
lot, creating a difficult work environment.so Introducing proper ventilation systems can
create a better work environment.