Department of Chemical Engineering

LAB REPORT
CH-251 LAB : Fluid Flow and CPI Lab

GIK INSTITUTE OF ENGINEERING SCIENCES

AND TECHNOLOGY TOPI.
 Made By: Abdul Moiz
Submitted to: Engr. Hezhbullah.

CONTENT:
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1. LAB 7. Center of Pressure.

2. LAB 8. Energy losses in Pipes and Fittings.

3. LAB 9. Water Analysis.

4. LAB 10. Milk Analysis.

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EXPERIMENT :
DETERMINING CENTER OF PRESSURE AND
RESULTANT FORCE.
OBJECTIVES:
To determine center of pressure and hydrostatic pressure.

EQUIPMENT:
1. Hm.150.05
2. Known Weights
3. Water supply

PROCEDURE :
1. First adjust the vessel to 0 degree using detent.
2. Now mount the rider and set the arm of the lever on the scale of a
desired reading.
3. Note down the number because it should remain the same
throughout the experiment.
4. Now balance the operates using the rotating the slider.
5. Add weights on the lever on left side and start adding water on
the compartment on your right to balance the weights.
6. Start calculating.
Theory:
In static fluid there is zero shear stresses, only hydrostatic forces acting
on a submerged surface acting normal to the surface. Hydrostatic
Pressure is the pressure due to the mass of the fluid in static conditions.
It varies with height. Apparatus tries to balance with fluid in one arm
and weights on the other end. On both sides of the Toroid Hydrostatic
forces counterbalances themselves and on the curved sections (top and
bottom circular arcs) forces act through the pivot of the moment arm
thereby resulting in zero moment. Only two plane end faces of Toroid
have produces net moment about the pivot due to Hydrostatic forces
on the Toroid.

IMP CALCULATIONS :

Generally there are two types of compartments.

1. Triangular (s<100)
2. Trapezium (s>100)

RESULTANT FORCE:
It is the product of hydrostatic pressure at planer center of force C
of the active surface.
A(active) = ACTIVE SURFACE AREA.

B = 75mm(width of vessel)
Pc = Hydrostatic Pressure

Fp = Resultant force.

Fp = Pc*A(active)

For S<100mm : TRIANGULAR :

ID = 200-1/3s

Pc = p.g.s/2

Aact = s.b

E = 1/6 s

For S>100mm : TRAPEZIUM :

E = 1(100mm)^2/12(s-50mm)

Ip = 150mm + e

Pc = p.g(s-50)

Aact = 100mm – b

CONCLUSION:
From the trend with the increasing water level resultant force first
rises rapidly up to 100mm mark then it slows down gradually.
 EXPERIMENT:
ENERGY LOSSES IN PIPES AND FITTINGS.

OBJECTIVES:
The objective of this experiment is to find

a) Influence of different pipe diameters on energy losses

b) Influence of different materials and degrees of surface roughness

on energy losses

c) Influence of flow velocity

d) Losses due to pipe bends and elbows

e) Determining resistance coefficients and loss levels

APPARATUS:
1. Demo Panel

2. Connecting Hose

3. Discharge Valve
4. DP manometer

5. Rotameter

6. Manometer panel

7. Double Manometer

8. Inflow Valve

THIS EXPERIMENT IS DIVIED INTO TWO TYPES

1. TO FIND THE ENERGY LOSS IN PIPES OF DIFFERENT

MATERIALS

OBJECTIVE:
Comparison of tubes made of different materials (copper; steel) and
with the same internal diameter di = 16mm in terms of their head loss
hv.

PROCEDURE:
Connect pipe section 2 with infeed and discharge hose.

Open the inflow to the pipe section.

Close the discharge from the pipe section.

 Open the outlet valve gradually and note the measurements of
rotameter and dual manometer.

Repeat the points above for pipe section 3.

2: To find energy losses in pipes of different cross

sections

Objective:
Comparison of tubes with different cross section but made of the same
material in terms of their head loss hv.

PVC pipes (pipe sections 4 and 5) with an external diameter of 20mm

and 32 mm are then examined. The corresponding internal diameters
are 17mm and 28.6mm.

Procedure:

3: same as experiment 1.
 To find resistance coefficient of different pipe bends.

Objective:
Empirical determination of the coefficients of resistance for different
pipe elbows (bend, angle and knee) in pipe section 1.

Procedure:
• Connect pipe section 1 with inflow and discharge hose.

• Open the inflow to the pipe section.

• Close the discharge from the pipe section.

• Connect the double manometer with the measuring glands of the

knee 1a.

• Open the outlet valve gradually and note the measurements.

• In a similar manner, perform the measurement with elbow 1b and

bend 1c.

• Close the inflow to the pipe section.

• Close the discharge from the pipe section.

TABLES FOR THE ABOVE EXPERIMENTS

Influence of a materialexp.1.
SERIAL NO. V FLOW V FLOW H1(mm) H2(mm) H1- F
RATE(L/h) RATE e h2(mm)
(m3/s)

1 250 7*10^-5 609 589 20

2 300 8*10^-5 585 556 29

3 350 10*10^-5 556 518 38

4 400 1*10^-4 520 476 44

5 450 1.3*10^-4 456 400 56

Knee ( diameter = 20mm)

V FLOW RATE (L/min) H1(mm) H2(mm) H1- H2(mm)

250 613 603 10

300 591 572 19

350 562 539 23

400 522 494 28

450 457 424 33

Elbow (diameter = 20 mm)

V FLOW RATE (L/min) H1(mm) H2(mm) H1-H2(mm)

250 605 598 7

300 575 565 10

350 544 532 12

400 502 488 14

450 441 422 19

EXPERIMENT:
WATER ANALYSIS

Determination of acidity of given water sample:

APPARATUS:
1. Glass beaker
2. Titration flask
3. Measuring cylinder
4. Burette
5. Pipettes
6. Wash bottle

CHEMICALS
1. Water Sample
2. 0.02 Na0H
3. Phenolphthalein
4. Methyl orange
5. Ethyl alcohol
6. Distilled water

PROCEDURE:

Rinse the burette with aqueous 0.02𝑁 𝑁𝑎𝑂𝐻 solution and then
discard the solution.

Fill the burette with aqueous 0.02𝑁 𝑁𝑎𝑂𝐻 solution up to the mark
and adjust the burette.

Take 100 𝑚𝐿 of a given sample of water in a conical flask using

pipette (sample size is chosen such that the titer value does not
exceed 20 𝑚𝐿 of the titrant).

Add few drops of methyl orange indicator in the conical flask.

The color changes to orange.

Now titrate the sample against the 0.02𝑁 𝑁𝑎𝑂𝐻 solution until the
orange color faints.

Note down the volume (𝑉1) consumed for titration.

This volume is used for calculating the mineral acidity.

To the same solution in the conical flask add few drops of

phenolphthalein indicator.

Continue the titration, until the color changes to faint pink color.
Note down the total volume (𝑉2) consumed for titration.

This volume is used for calculating the total acidity.

Repeat the titration for concordant values.

TO MEASURE TOTAL HARDNESS OF GIVEN WATER

SAMPLE

APPARATUS :
1. Glass beaker
2. Titration flask
3. Measuring cylinder
4. Burette
5. Pipette
6. Wash bottle

CHEMICALS:
1. Water sample
2. Ammonia buffer solution
3. 0.02 M EDTA
4. Erichrome black t
5. Distilled water
PROCEDURE:
Take 20 drops of water in a clean cleaning flask.

Add 2 𝑚𝐿 of the ammonia solution of the water sample so that 𝑝𝐻

is kept between 9 and 10.

Apply a few drops of the Erichrome Black T (𝐸𝐵𝑇) indicator to a

circular flame and the sample turns to a red wine color.

Before starting the titration purify the burette with a few 𝑚𝐿 of

ethylenediaminetetraacetic acid (𝐸𝐷𝑇𝐴).

Fill the burette with a solution of 0.02 𝑀 𝐸𝐷𝑇𝐴 up to the mark.

Add a sample of the solution to 𝐸𝐷𝑇𝐴 in the burette until all the
calcium and magnesium ions present in the sample respond with
𝐸𝐷𝑇𝐴.

The blue color display indicates that all 𝐶𝑎 & 𝑀𝑔 are complex by
𝐸𝐷𝑇𝐴 and form a complex 𝐸𝐷𝑇𝐴, i.e., the end point of the call.

Note down the burette readings.

CALCULATIONS:
V1 = 6.1ml

N1 = 0.025 N

V2 = 20ml
 N1*v1= N2*V2

= 152.5

DETERMINATION OF TOTAL SOLIDS (TS) IN GIVEN

WATER SAMPLE

APPARATUS:
1. Oven
2. Desiccators
3. Analytical balance
4. Crucible
5. China dish
6. Pot
7. Wash bottle

CHEMICALS:
1. Water sample
 2. Distilled water

PROCEDURE:
Take a clean crucible washed with distilled water and dried in a hot air
oven at105 ℃ for one hour.

Measure it (say 𝑚1).

The volume of water is taken from the crucible in such a way that it
removes residues of 3 - 200 𝑚𝑔 after drying.

It is usually 75 - 100 𝑚𝑙 (say 𝑉).

Set the oven to 105 ℃ and place a crucible in it.

Dry the sample for a constant weight (1 - 2 ℎ).

Cool the sample to a desiccator (15 - 20 𝑚𝑖𝑛).

Now measure the sample again (say 𝑚2).

CALCULATIONS:
M1 = 17.1g

V = 100ml

M2 = 17.173g
 (M2-M1) = 0.073g

TS = (M2-M1)/V*100000

=730 mg/L

DETERMINATION OF DISSOLVED (TDS) AND

SUSPENDED SOLID (TSS)
IN GIVEN EATER SAMPLE:

APPARATUS:

1. Crucible
2. China dish
3. Pot
4. Buchner funnel
5. Oven
6. Dessicator
7. Analytical balance
8. Graduated cylinder
 9. Filter paper

CHEMICALS:
1. Water sample
2. Distilled water

PROCEDURE:
Measure an empty and dry crucible crucible with the analysis balance
(say 𝑚1).

Mix the water sample well and pour it into the filter paper.

Filter approximately 80 - 1000 𝑚𝐿 of the sample.

A pipette transfer is used for 75 - 100 𝑚𝐿 of the filtered sample on the

crucible (say 𝑉).

Place in the oven at 105 ℃ until a constant weight is obtained (1 - 2 ℎ).

Measure it again after cooling in the desiccators (say 𝑚2).

CALCULATIONS:
 M1 = 17.3g

V=100ml

M2=17.173g

M2-M1=0.22g

TDS=M2-M1/V*1000000

=124mg/L

M1=17.3g

V=100ml

M2=17.173g

M2-M1=0.2g

TSS = M2-M1/V*1000000

=222 mg/L

EXPERIMENT :
MILK ANALYSIS
WHAT IS MILK ???
Normal mammary gland secretion of female mammals. It is the first
food for the baby mammalian.

COMPONENTS OF MILK:
Buffalo milk: High fat content (7.44%), Cow milk: low fat content
(3.66%)

Components Cow(100 ml) Buffalo (100 ml) Human (100 ml)

Proteins (g) 3.2 6.5 1.1

Fat (g) 4.1 4.3 3.4

Lactose (mg) 4.4 5.1 7.4

Calcium (mg) 120 210 28

Energy (kcal) 67 117 65

TYPES OF MILK:

Standardized milk:
buffalo milk & skimmed milk (fat -4.5% & SNF is 8.5%). Whole milk:
3.25% milk fat & 8.25% milk solids (50% of its calories 4m fat).

Reduced-fat milk (2%):

This milk contains 2% milk fat (35% of its calories). Low-fat milk (1%):
23% of its calories from fat.

Pasteurized:

kill bacteria (not spores). Pasteurized milk will keep fresh for 2-3 days
in a fridge

Unpasteurized - raw or untreated milk:

It is recommended that babies, young children, the elderly, pregnant

women, and anyone with an impaired immune system should avoid
drinking unpasteurized milk.

Dried Milk:

In powdered form.

Evaporated:

homogenized milk with considerably reduced water content.

Condensed milk:

simply evaporated milk to which sugar has been added to thicken and
sweeten it. It is mainly used for making desserts and sweets.

METHODS OF ANALYSIS OF MILK:

Preparation of sample. Warm the sample to 37 – 40⁰C by transferring it
to the beaker & keep it in a water bath maintained at 40 - 45⁰C o Stir
slowly for proper homogenization. Mix sample thoroughly by pouring
back into the bottle, mixing to dislodge any residual fat sticking to the
sides and pour it back in the beaker. Allow the sample to come to room
temperature (26 - 30⁰C) and withdraw immediately for analysis.

DETERMINATION OF PH:
We can calculate the PH of mil by using a PH meter. The average PH of
milk is known to be 6.6 due to lactic acid.

DETERMINATION OF SPECIFIC GREAVITY:

When we keep the Temperature from 250 to 300 degree , after 12 hr of
milking it rises to 0.0013m

Temperature, 𝑇 = 25 ℃

Volume of specific gravity bottle, 𝑉 = 25𝑚𝐿

Mass of specific gravity bottle, 𝑚1 = 23.2𝑔

Mass of specific gravity bottle + water, 𝑚2 = 43.5 𝑔

Mass of specific gravity bottle + milk, 𝑚3 = 49.3𝑔

Mass of water, 𝑚4 = (𝑚2 − 𝑚1) = 20.3 𝑔

Mass of milk, 𝑚5 = (𝑚3 − 𝑚1) = 26.1𝑔

 Density of water, Density of milk,

Specific gravity of milk,

𝑚 𝜌1 = 𝑉 4 = 1.0168 𝑔/𝑚𝐿

𝑚 𝜌2 = 𝑉 5 = 1.06 𝑔/𝑚𝐿

𝜌 𝑠𝑝. 𝑔𝑟. = 2 = 1.05

DETERMINAION OF TOTAL SOLIDS:

Take a weight of crucible. Weigh 5 g of milk in a crucible o put a crucible

in a water bath until dryness. After complete dryness put the crucible in
an oven, and weigh after cooling. Determine the percent of total solid.

% of total solid = (wt. of crucible +sample) after drying – wt. of

crucible/ wt. of sample * 100

RICHMOND’S Formula for Total Solids: T=0.25D+1.22F+0.72 .For cow

milk 0.66 Where, D = Density F = % Calculations:

Initial mass of the crucible, 𝑚1 = 32.04 𝑔

Volume of sample, 𝑉 = 10 𝑚𝐿

Final mass of the crucible, 𝑚2 = 30.6 𝑔

Mass of the residue, (𝑚2 − 𝑚1) = 2.21 𝑔

 Total solids, 𝑇𝑆 = (𝑚2 − 𝑚1)× 1,000,000/ V= 231000𝑚𝑔/𝐿

Total solid can also be calculated using formula Fats in the milk sample
from Gerber tube,

𝐹 = 2.5 % Density of milk at 20℃, 𝜌 = 1.017 𝑔/𝑚

TS (%) = 250 (P-1)+1.3F+0.66

TS= 7.9%=7.91 % *10000= 791 mg/L

DETERMINATION OF FAT IN MILK BY GERBER

METHOD:

OBJECTIVES:
To determine the fat content in milk by using gerber method.

APPARATUS:

1. Gerber tube

3. gerber machine

4. milk
 5. h2so4

PROCEDURE:
Take a sample of milk to be tested

Place a certain amount of milk in gerber tube

Add h2so4

Add iso amyal alcohol

You would observe an exothermic reaction

The color of the milk would change

Place the gerber tube in the gerber machine

CALCULATIONS:
Total solids (from total solids experiment), 𝑇𝑆 = 14 %

Fats in the milk sample from Gerber tube, 𝐹 = 2.5 %

Solids not fats, 𝑆𝑁𝐹 = 𝑇𝑆 − 𝐹 = 11.5%

Solids not fats can also be calculated using formula Fats in the milk
sample from Gerber tube, 𝐹 2.5 % Density of milk at 20℃, 𝜌= 1.017
g/mL
SNF (%) = 250 (P-1)+0.2F+0.66
SNF = 5.41%