Title: Cream Liqueur Date: 11/11/2014- 18/11/2014- 25/11/2014 Group: Michael McHugh and Adrian O ' Neill Aim: To determine the correct proportion of ingredients to make cream liqueur using research and to investigate its properties with a microscope and viscosity using a brookfield viscometer. Introduction: A liqueur is an alcoholic drink made from a distilled spirit that has been flavoured with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavours to marry. Cream liqueurs are an emulsion of …show more content…
Heat is required to ensure full dissolution. 20ml of cream is added and mixed at high speed in a blender at 55°c. 20g of sugar, 20ml of ethanol are mixed together with 35ml of water. This is added to the cream mixture and blended at high speed Experiment 2: 12.75ml of Tween 80 is dissolved into a solution containing 8.5g of trisodium citrate. Heat is required to ensure full dissolution. 60ml of cream is added and mixed at high speed in a blender at 55°c. 50g of sugar, 50ml of ethanol are mixed together with 68.75ml of water. This is added to the cream mixture and blended at high speed. Experiment 3: 7.5g is dissolved into a solution containing 5g of trisodium citrate. Heat is required to ensure full dissolution. 37.5 ml of cream is added and mixed at high speed in a blender at 55°c. 37.5 of sugar, 37.5 ml of ethanol are mixed together with 125 ml of water. This is added to the cream mixture and blended at high …show more content…
Cream liqueur is also made composes of several other added ingredients which may include sugar, full fat milk powder, non-fat milk solids, sugar, flavourings, colouring, preservatives and a thickening agent such as sodium caseinate, which also acts as a stabilizer to prevent the cream and alcohol from separating. The addition of trisodium citrate is to further improve stability Range of composition of a standard cream liqueur Component Composition ( wt %) Milk fat 12-16 Added sugar 15-20 Sodium Caseinate 2.6-3.5 Non- fat milk solids 1.0-3.5 Ethanol 14 Water 46-51 From research it 's proven that a number of problems can be encountered when using conventional agitators such as the blender used in the lab. (silverson.com, 2014) • Long mixing times are required to completely wet out, disperse and/or dissolve the ingredients. • Sodium caseiante and milk powder are very cohesive and have a tendency to form a large mass which blenders cannot easily break down into a solution. • Caseinates are difficult to dissolve and will rapidly increase in viscosity, especially if added directly to the cream. • Agitators do not impart enough shear to form the stable pre-emulsion of low globule size required by the high pressure
First of all, an alka-seltzer is an a little tablet that helps with multiple pain. For example, alka-seltzer helps with migraines, headaches, sinus headaches, muscle pain, and symptoms of pain. Alka-seltzer contains aspirin, sodium, hydrogen carbonate, citric acid, natural flavors, and artificial flavors. These are just some of the ingredients. When an alka-seltzer dissolves it releases all of the medicine.
A milk-based, litmus broth tube is incubated and observed after 48 hours. Observations include lactose fermentation without gas as well as with gas, the reduction of litmus, casein protein coagulation and casein and protein hydrolysis. These characteristics were all determined based on the color of the solution and the production of a curd, the curds density and the production of a gas. To determine the density of the curd, the tube was slightly turned to see rather or not it was mobile or concentrated towards the bottom. 2.3 Carbohydrate Fermentation of Lactose, Sucrose and
The lab started off by measuring critical materials for the lab: the mass of an an empty 100 mL beaker, mass of beaker and copper chloride together(52.30 g), and the mass of three iron nails(2.73 g). The goal of this experiment is to determine the number of moles of copper and iron that would be produced in the reaction of iron and copper(II) chloride, the ratio of moles of iron to moles of copper, and the percent yield of copper produced. 2.00 grams of copper(II) chloride was added in the beaker to mix with 15 mL of distilled water. Then, three dry nails are placed in the copper(II) chloride solution for approximately 25 minutes. The three nails have to be scraped clean by sandpaper to make the surface of the nail shiny; if the nails are not clean, then some unknown substances might accidentally mix into the reaction and cause variations of the result.
After obtaining an homogeneous mixture, the flask was placed in an ice bath during five minutes next to a graduated cylinder containing 5.0 mL of concentrated sulfuric acid. The temperature of the ice bath was recorded to be 1.1 °C. Likewise, a second graduated cylinder containing 1.8 mL of nitric acid and 2.5 mL of sulfuric acid was immersed in the cold ice bath to keep the three different solutions at the same temperature. Thereafter, the cold 5.0 mL of H2SO4 were added to the erlenmeyer flask containing the acetanilide solution, which remained in the cold water for approximately another 4 minutes.
3mL of the liquid in each of the vials were added into cuvettes and measured in the spectrophotometer. Before each time point the photo spectrometer was zeroed using a cuvette with 3mL of distilled water. If any of the results were considered unusual the machine was zeroed again and the sample was retested. The results from the spectrophotometer test were recorded in a table. The experiment was repeated six times to gain a sample size of six.
In the round-bottom flask (100 mL), we placed p-aminobenzoic acid (1.2 g) and ethanol (12 mL). We swirled the mixture until the solid dissolved completely. We used Pasteur pipet to add concentrated sulfuric acid (1.0 mL) to the flask. We added boiling stone and assembled the reflux. Then, we did reflux for 75 minutes.
The purpose of this experiment is to perform a two step reductive amination using o-vanillin with p-toluidine to synthesize an imine derivative. In this experiment, 0.386 g of o-vanillin and 0.276 g of p-toluidine were mixed into an Erlenmeyer flask. The o-vanillin turned from a green powder to orange layer as it mixed with p-toludine, which was originally a white solid. Ethanol was added as a solvent for this reaction. Sodium borohydride was added in slow portion as the reducing agent, dissolving the precipitate into a yellowish lime solution.
Materials: The materials that I will be utilizing during these experimentations are three to four ice cubes, one cup for measuring, six unblemished cups, one stopwatch, one hot water source, three tablets of Alka-Seltzer, one thermometer that measures from negative
During the Mixed Substances lab the objective was to see how many properties of individual substances compare with properties of mixed substances. From here on the words that would help you along the way of the lab for your research is mixture, homogeneous mixture, and last but least heterogeneous mixture. The hypothesis or guess on what would happen when the water is mixed with the cornstarch, is the cornstarch and water will mix and form a new liquid/solid. However, the Investigating Mixtures lab objective was to observe that not all liquids behave the same way when mixed with other liquids. Moreover the hypothesis of this experiment was that the vegetable oil and colored will separate because the vegetable oil will go to the top and the
In acidic aqueous solution, a buffer is formed by the dissociation of the acid: HA ⇄ H+ + A- Hence, when acid is added, the excess H+ reacts with the A- to form more HA, lowering the pH and minimising the effect of the addition of acid. When alkali is added, the OH- reacts with the dissociated H+ to form water, which reduces the effect of the alkali by restoring the pH to normal levels. Alka Seltzer acts as a buffer because the citrate ions in solution (C6H5O73-) are able to react with H+ when acid is added, to form citric acid, C6H8O7. This neutralises the acid, increasing the pH. The excess HCO3- ions also react with H+ to form CO2 and water, hence lowering the pH and reducing the acidity of the solution. The HCO3- ions also act as a buffer when alkali is added, because they react with OH- to create water and CO32- ions, increasing the pH and reducing the effect of the addiction of alkali.
Rediet Legese iLab Week # 6 CRUDE OIL DISTILLATION Introduction: The aim of this week lab experiment is to experiment distill crude oil and to check how temperature determine the chemical properties of crude oil plus how the boiling point can also show physical properties. They are two major finding in this experiment. he first finding was the point at which the raw petroleum is heated to the point of boiling, at 275 0C, the gas and kerosene oil are refined, however the oil (lubricant ) stays as an unrefined feature oil.
The purpose of this laboratory experiment was to determine the genotypes and phenotypes of the three strains of Saccharomyces cerevisiae (A,B and C) in regards to their ability to synthesize leucine and uracil. Furthermore, to determine whether these genes comply with Mendel’s Second Law and assort independently. The purpose will be achieved by multiple processes such as replica plating and sporulation and chi square analysis of the data received. Amino acid, which are monomers of proteins, play central roles in both as building blocks of proteins, regulates gene expression and acts as intermediates in metabolism (Baldwin, 2003). Yeast, which provides insight into basic human biological processes, are ideal for studying genetics.
Acids are proton donors in chemical reactions which increase the number of hydrogen ions in a solution while bases are proton acceptors in reactions which reduce the number of hydrogen ions in a solution. Therefore, an acidic solution has more hydrogen ions than a basic solution; and basic solution has more hydroxide ions than an acidic solution. Acid substances taste sour. They have a pH lower than 7 and turns blue litmus paper into red. Meanwhile, bases are slippery and taste bitter.
Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.