SET Objectives : 1. Tostudy the : 2. Tostudy the ie achieved by using different purification methods, intages and disadvantages of using | Cee methods. Methods of CEL meLmare « of purity 3. Toknow the specific uses of pure water, Back ground ; Water is essential for Fine < S r : 8 all living beings 4 i form. Otherwise, theimpure waterecy a ‘water should be available in pure water infections etc, The Water is avai ike spreading of water borne diseases, ete. Depending on the nature of soup many sources like rivers, wells, seas, rains feletnenete Bree of contamination, water is purified by the Water purification methods i s : There are various methods@f Purification, Some of them are, L Storage... 2,Coagulation and Sedivaontation 3. Filtration 4. Disinfection (using chlorine £8as, sodium hypochlorite and ozone) §,Boiling 6. Distillation 7.Carbon filtering % 10. Electrode ionization. Letus discuss distillation method of purification. of water, which gives 99.9% pure water. Distillation: The process of distillation involves the evaporation and condensation, which helps to purify water. The key terms are evaporation and condensation: Evaporation is defined as the pro- cess through which a liquid becomes a vapour, Condensation, is the process through which a vapour # becomes as liquid, and is the opposite of evaration. In the case of water, the main mechanisms for evaporation and condensation are heating and cooling, respectively which is known as distillation. Inthis process of distillation, there are different: types like steam distillation, fractional distillation etc. in distillation process, the impure water is taken andiitis. ‘subjected to evaporation. The watyer ‘vapour or steam is collected in a container and is cooled to room temperature (condensation). The steam whichis free from almostall the impurities, tipo cess is helpful to remove impurities like micro biologi 6 ties, heavy metals and radioactive substance, water purification methods. 8, Reverse osmosis 9. Jon exchange and Coa TWIT Nater purification process perform: Type of impurity |Carbon filtey| zn eramiic filter} Microbiological Nes Organics Inorganics Heavy metals Radioactive |. No No | No Substances onclusion : ‘The most inclusive water purification method is steam distillation, ¥Objective: Tofind theeffectof acids te! fie tensile strength of different fibers like cotton, wool, and silk. Requirements : ‘The tensile strength of a fiber is measured by noting the minimum weight required just to break the thread. It may be done as follows. Cut out equal thickness and lengths of cotton, wool and silk 3 threads from given samples: Take a thread and tie its one end to hook and other end to weight hanger. Start adding weights to the weight hanger gradually until the breaking point is reached. Note the minimum weight required to break the fibre. Repeat the experiment with different fibres, Record the observations. These weights are the measure of the tensile strength of the fibre. eae ‘The effect of acids and alkalies on the tensile strength of fibres can be determined by. dipping them separately in dil. HCl or in NaOH solution of equal strengths and for equal duration of time. ‘Then the fibres are removed from the solution, washed wit iter and dried. Now, determine the tensile strength of each fibre separately as done earlj t the observations in terms of chemical constitution of the material of the: by Conclusions: The. tensile strength of cottor = creased by acids and unaffected by alkalies. 2. The tensile shot is found tobe unaffected by acids and decreased by alkalies. 3. The tensile strength of nylon fiber is found to be practically un affected by both acids and alkalies.ovjective + || pequirenients : Theory * Procedure : and vegetable i ae Iso To determine the amount of acids present in various fruits and vegetables andals to detect the presence of iron, ca 4 ‘ % «i : Pi , carbohydrates, proteins gad Sugars in them. + Test tubes, burner, litmus paper, laboriitory reagents, juices of various fruits and ape c vegetables. J, . fi € Fruits and vegetablesare always a part of balanced diet. ‘That means the fruits and vegetables provides our body the essential iron, carbohydrates, proteins, vitamins and minerals. Their presence in these substances can be indicated by some, general observations. For example, freshly cut apple become reddish after some time because iron present in apple gets oxidized to iron oxide. However, the presence of iron, carbohydrates, proteins , acids, and sugars can be tested in the laboratory by extracting their juices and subjecting them to various tests. ‘Take different fruit juices indifferent containers and dip the pH paper in ting a known quantity of a) Acid content —= them. If pHis less than 7, itis acidic. Determine their cid content by titra afruitjuicé with 0.01 M KOH solution using phenolphihalein as indicator. In case of dark colored juices, dilute them with enough distilled water to get sharp end-point during titration. Compare the acid contents of juices by comparing their acid values. The acid value of vegetables and fruits is the number of milligrams of KOH required for neutralizing acid present in one gram of vegetable or fruit. ‘ a t b) Test for iron = Take 2 ml of juice‘and. * tion, cool and add 2-3 drops of potas coloration indicates the presence Off o ‘one. Nitric acid. Boil the solu- ffidesolution. Appearance of blood red Ee Se niléf juice and’add'‘L.ml of Fehling’s solution A & B and ©) Test for carbohydrate Take: 2mild boil it. Red precipitate indicates ing presence of reducing sugars like maltose, glucose, fructose and lactose. + Take 2ml of juice ina tést ube and add a few drops of iodine q lack in color, itindicates the presence of starch. Test for starch solution. If it turns blue-bl: + Take 2ml of juice ina test tube ahd add a few drops of ammonium €) Test for calcium .xide solutions. Filter the solution and add 2 ml of ammonium chloride and ammonium hydro: fi oxalate solution. White precipitate or milkiness indicates the presence of calcium.‘wauoos ly of Oxalate lon Content java Fruit Introduction : Guava is sweet, juicy and li Jored fruit. It is cultivated in all parts of India’ When ie it acquires yeliow color and Rasa ponotating song sant Thefts rich vitamin Cand my tis a rich source of oxalate ion and its content in the fruit varies Ca different stages of ripening, LAB - WORK... Aim + To study the presence of oxalate ion content iff guav fruit at different stages of ripen Apparatus = 100 mi conical flask, pestle and ortarbolkeratfation flask, funnel, burette, weight-boy pipette, filter paper. a7 Np” : Chemicals :' dil. H,SO, , 0.25 N KMn lutiont’ guava fruits at different stages of ripening Theory 3) Oxalate ions are extracted from theft boiling pulp with dil.H,SO,. Then oxalate ions are estimated volumetrically By tiy ving solution with standard KMn0, solution. (arr 4 fine pulp using pestle mortar, ind add about 50 ml. dil.H,SO, to it.Boil the contents for about inerals Procedure ; 1. Weigh 50.0 g of fresh guava and(ru 2. Transfer the crushed pulp toa 10 minutes. 3. Cool and filter the contents in a 100 ml measuring flask. Make the volume up to 100 ml by adding distilled water. 4, Take 20 mi of the solution from the measuring flask into a titration flask and add 20 ml of dilute sulphuric acid to it. Heat the mixture to about 60 °C and titrate it against 0.25 N KMnO, solution taker in a burette. The end point is appearance of permanent light-pink color. 5. Repeat the above experiment with 50.0 g of 1,2 and 3 days old guava fruit. A Observations : | 1. Weight of guava fruit taken each time 50.0 g 2. Volume of guava extract taken in each titration = 20.0. ml 3. Normality of KMnO, solution 025N a Burette readings ‘Concordant volume] 7 Guava extract from = of N20 KMnO, g Initial Final solution used Fresh guava Omi 42 ml 42 ml One day old guava Om! 43 mil 43 ml Two days old guava Omi 45 ml 45 mt Three days old guaval Omi 47 ml Calculation: —Forfresh guava guava extract MnO , solution N, = Normality = ? ‘Normality =0.25N V, = volume 2 ml 42 Normality of oxalate N, 0.2555 0.525 ‘Strength of oxalate in fresh guava extract = Normality x Eq. mass of oxalate ion =0.525x44 gm/lit =23.1 gm /lit of the diluted extract. rt: Strength of the guava fruit, tape Fresh guava = 23.1 gm/lit Iday guava = 23.62 gm/lit 2 days guava = 24.72 gm/lit 3days guava = 25.82 gm/lit : salt NOTE: — Similarly, calculate the strength of oxalate in 1,2 and 3 days old guava extrat and interpret the| j 2. Filter the solution and-transfer the precipitates in another beaker. Add about 30 ml of water to the PROJECT -2 Stud) of the quantity of CAESIN present IN different samplees of MILK introduction Milk is : ; See a @ complete diet as it contains in its proteins, carbohydrates, fats, minerals, vitamins and : ‘ge composition of milk from different sources given below: Source of mitk | Water [Minerals | Proteins owkats [Carbohydrates (per cent) | (per cent) | (per€ext) percent) (per cent) a 87.1 Jay 39 49 eumee 87.4 40 49 bee 42 48 Sheep, 65 45 ae : teiffeonst {uent presents in the milk and is a mixed phosphoprotein. Caesin has is electric pH of about 4.7 Snd/ean be easily separated around this'pH. It readily dissolves in dilute acids and alkalies. Caesin is present in milk as calcium caesinate in the form of micelles. These micelles have negative charge and on adding acid to milk the negative charges are neutralized. : . LAB - WORK _ Ai 3 To study the quantity of caesin present in different samples of milk. § Principle Ca** --- Caesinate +2 CH,COOH (aq) > Caesin (s) + (CH,COO), Ca(aq) E Apparatus — + Beakers (250 ml), filter-paper, glass-rod, weight-box, filtration - flask, Buchner-funnel, water pump, test-tubes, porcelin dish, burner. Different samples of milk, 1% acetic acid solution, saturated ammonium sulphate solution. Chemicals Procedure = 1. Take a clean dry beaker, put into it 20 ml of cow’s milk and add 20 ml of saturated ammonium sulphate solution slowly and with stirring, Fat along with caesin will precipitate out. SCORER precipitates. Only caesin dissolves in water forming milky solution leaving fat undissolved. 3.Heat the milky solution to about 40 °C and add 1% acetic acid solution drop wise, when caesin gets precipitated. 4, Filter the ppt., wash with water, and let the ppt. dry. 5. Weigh the dry solid mass in a previously weighed watch gl 6. Repeat the experiment With other samples of milk. < s Observations : ; 4 1. Volume of milk taken ineach case = 20 ml BS From . We Bi ht of caesin f = 100% percentage of CY Veightof milk Z Name of Milk Weight of caesin % of caesin | “Cow milk 0.62 g 3.1% Fiaman milk 034g 1.7% salam 056g 28% Shezp ill 0.39 g 1.95% : ; in 20 ml port : Quantity of caesin — in" 2. Humannik =17% — ! 1. Cowmilk = 28% 4. Sheep milk 95% P 3) Goat milkPp T- ee ean en Kk Introduction : + Natural milk is an opaque white fluid secreted by the mamnrgary ‘main constituents of natural milk are prot balanced diet. Fresh milk is sweetish in tas it becomes sour because of bacteria present in sour in taste. In acidic conditions casein of mil . sufficient and temperature is around 36°C, itforms sem Soyabean milk is made from s ‘mbles natural milk, The main constituents of soyabeay milk are proteins, carbohydrates, fats, miferals and{itamins. It is prepared by keeping soyabeans dipped in water for some time. The swollen soyabeandars (erlished to a paste which is then mixed with water. The solution is filtered and filtrate is soyabeasmil. 4e AB - WORK Aim + Preparation of soyabean milk aid its comparison with the natural milk with respect to curd formation, effec ‘of temperature and taste. Apparatus : Beakers, pestle and mortar, measuring cylinder, glass-rod, tripod- stand, thermometer, muslin cloth, bumer. . % Chemicals and required items : Soyabeans, buffalo milk, fresh curd, distilled water. = Procedure = 3 © 1. Soak about 150 g of soyabeans in sufficient amount of water so that they are completely. dipped i Keep them dipped for 24 hours. 2. Take out swollen soybeans and grind them to a very fine paste with a pestle-mortar. 3. Add about 250 mi of water to this paste and filter it through a muslin cloth. Clear white filtrate is soybean milk. Compare its taste with buffalo milk, |. Take 50 ml of buffalo milk in three beakers and heat the beakers at 30°, 40° and 50 °C respectively. ‘Add % spoonful curd to each of the beakers. Leave the beakers undisturbed for 8 hours and curd is ready. 5. Similarly, take 30 ml of soyabeai ‘milk in three other beakers and heat the beakers to 30°, 40° and 50 °C respectively. Add %4 spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours and curd is formed. glands of female mammal. The ins, fats and water and is a compete ng time at a temperature of 35.49%¢ Jactose of milk into lactic acid which ig Srey - Observations : [ peer |@uality of Curd | Taste of Curd perfect dense sour perfect curd less sour Buffalo Milk highly water taste less almost’ dense sour almost SoyaBean Milk | __5 40°C | light bit waterly ues : Ti 6 50°C cantante taste less feport: ffalo milk, th For buffalo milk, the best temperature for the formation of good quality and tasty cu"! is 30 - 33°C and for ‘soybean milk, itis 35-40°C, { ’ —$———_—_— ah