Industrial Processes used in the Production of Common Organic Compounds

Aim:

Procedure:

(a) Cheese/Casein Manufacture [Food Processing 2]

Aim: To make an acid cheese from casein curd

1. Incubate milk at 30OC

2. Agitate the milk and add enough acid until the milk pH reaches 4.6.

3. Once the curd has formed, cook the curd by raising the temperature to 50OC

4. Sieve the mixture and separate the casein curd and whey

5. Wash Curd and dry.

(b) Butter Manufacture [Demonstration in Food Processing]

Aim: To make butter

1. Pour cream into a jar and close

2. Shake/Mix vigorously until a semi-solid is from in the break

3. Pour off the liquid, this is the butter milk

4. Wash the butter with cold water.

(c) Yoghurt Manufacture

Aim: To make yoghurt

1. Heat the milk in beaker to 90oC and hold this temperature for a fewminutes.

2. Cool the milk to 40oC (Keep stirring).

3. Inoculate the milk in both beakers with live Lactic Acid Bacteria by adding a carton of previously made natural yoghurt

4. Leave the milk at 40oC for 3-5 hours until it is thickened, and the pH has dropped.

(d) Bread Making

Aim: To make bread

Yeast Bread Procedure

1.Mix strong flour, water, yeast and salt.

2.Knead together

3.Dough is then divided into pieces and allows the dough to rise.

4.Knock Back

5.Proving for the second time

6.Baking in Oven at 200OC

Soda Bread

1.Mix flour, butter milk and salt. Add Bread Soda

2.Baking in Oven at 200OC

(e) Wine/Beer Manufacture

Aim: To make wine/beer

Day 1

1. Take blended liquid grape mixture/juice or malted barley

2. Add sugar

5. Add brewers yeast.

6. Cover the beakers with two layers of tinfoil and place in incubator or a warm part of the lab.

Day 7

7. Prepare a demi jon by washing out with sodium bisulphate.

8. Once sterilised, pour in the wine mixture and connect a fermentation process.

Conclusions:

1. Restate the purpose of the experiment and outline a brief summary of the methods used in the experiment.

2. What is the principle underpinning this experimental procedure?

3. What were the major findings? The conclusion could provide a brief explanation of what the final data from the experiment indicates.

4. What were the errors or possible errors. Could this experiment be improved in future?

5. Discuss the significance of the experiment. Where is the experiment used? What is this experiment used for? What are the practical applications?

Skills Demonstration Industrial Processes used in the Production of Common Organic Compounds (Chemistry & Food Chemistry)

Adherence to Health and Safety Guidelines:

List the five most important Health and Safety Guidelines that should be considered when working a Laboratory:

1.

2.

3.

4.

5.

Adherence to Procedures:

1. List the five most important points to consider when carrying out a laboratory procedure/experiment.

2. Outline the importance of a Primary Record.

3. What is the best way of keeping a Primary Record?

4. What should be in a Primary Record?

5. How should experimental diagrams be presented in an assignment write up?