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  • Preparation #17: Chocolate Syrup Post Lab Questions

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    JANNIE BELLE RODRIGUEZ
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    This document summarizes the post-lab questions for a student's preparation of chocolate syrup. Sodium benzoate and glycerine are added to prevent bacterial growth when sucrose concentration is low. Boiling the syrup for more than 3 minutes would cause inversion, where sucrose breaks down into glucose and fructose.

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    25 RODRIGUEZ PLQ PREP 17.docx

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    This document summarizes the post-lab questions for a student's preparation of chocolate syrup. Sodium benzoate and glycerine are added to prevent bacterial growth when sucrose concentration is low. Boiling the syrup for more than 3 minutes would cause inversion, where sucrose breaks down into glucose and fructose.

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    © All Rights Reserved
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    601 views1 page

    Preparation #17: Chocolate Syrup Post Lab Questions

    Uploaded by

    JANNIE BELLE RODRIGUEZ
    This document summarizes the post-lab questions for a student's preparation of chocolate syrup. Sodium benzoate and glycerine are added to prevent bacterial growth when sucrose concentration is low. Boiling the syrup for more than 3 minutes would cause inversion, where sucrose breaks down into glucose and fructose.

    Copyright:

    © All Rights Reserved
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    25 RODRIGUEZ, Jannie Belle P. 1IPH Group No.

    6 08 May 2020

    PREPARATION #17: CHOCOLATE SYRUP


    Post Lab Questions:
    1. Why is sodium benzoate needed in the preparation?
     Sodium benzoate is needed in the preparation because it prevents bacterial and
    mold growth when sucrose concentration is low.

    2. What is the purpose of glycerine in the product?


     Glycerine is also added to prevent bacterial and mold growth when sucrose
    concentration is low. It also serves as a humectant by promoting retention of
    moisture.

    3. What is the consequence if the syrup is boiled for more than 3 minutes?
     Inversion will take place specifically the sucrose wherein it will form an edible
    mixture of two simple sugars – glucose and fructose.

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