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  • Cinnamon water preparation method

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    JANNIE BELLE RODRIGUEZ
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    The document summarizes the preparation of cinnamon water using the direct solution method. It notes that this method saves time but can form oil globules. It recommends storing the cinnamon water in a tight, light-resistant container to protect it from light and evaporation. The document also provides the sources and typical alcohol content ranges for several distilled beverages, including rum, wine, whiskey, beer, and brandy.

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    PLQ PREP 11

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    The document summarizes the preparation of cinnamon water using the direct solution method. It notes that this method saves time but can form oil globules. It recommends storing the cinnamon water in a tight, light-resistant container to protect it from light and evaporation. The document also provides the sources and typical alcohol content ranges for several distilled beverages, including rum, wine, whiskey, beer, and brandy.

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    © All Rights Reserved
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    525 views1 page

    Cinnamon water preparation method

    Uploaded by

    JANNIE BELLE RODRIGUEZ
    The document summarizes the preparation of cinnamon water using the direct solution method. It notes that this method saves time but can form oil globules. It recommends storing the cinnamon water in a tight, light-resistant container to protect it from light and evaporation. The document also provides the sources and typical alcohol content ranges for several distilled beverages, including rum, wine, whiskey, beer, and brandy.

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    25 RODRIGUEZ, Jannie Belle Section: 1I-PH Group #: 6 Date: April 27, 2020

    PREPARATION #11: CINNAMON WATER


    Post Lab Questions:
    1. What is the method used in preparing cinnamon water?
     The method used in the preparation of cinnamon water is Direct Solution
    Method.

    2. What is the advantage and disadvantage of the method used in preparing Cinnamon
    Water?
     The advantage of using Direct Solution Method in preparing Cinnamon Water is
    that it saves time and does not require special equipment to be used. However, its
    disadvantage is that it forms oil globules.

    3. How should the preparation be stored? Why?


     The preparation should be stored in a tight and light resistant container in order to
    protect the preparation from light and excessive volatilization.

    4. Give the sources and alcohol content of the following distilled beverages:
    A. Rhum
    Source: Sugarcane
    Alcohol content: 40%
    B. Wine
    Source: Grapes
    Alcohol content: 5.5% - 20%
    C. Whisky
    Source: Mash of grain (barley, corn, rye, wheat)
    Alcohol content: 40% - 60%
    D. Beer
    Source: Cereal grains
    Alcohol content: 4.5%
    E. Brandy
    Source: wine or fruit mash
    Alcohol content: 60%

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