Formulations and Concentrations of Solutions According to Specifications.pptx
1.
2. To understand the terms solution,
solute, soluble, insoluble, dissolve
and solvent
3. Even though the water still looks ‘pure’, this term is wrong. Pure
would mean there were only water particles, however we now have
water particles + sugar particles!
The sugar has not disappeared - instead it has dissolved in the water
We would call the water + sugar a solution
A solid dissolved in a liquid makes a solution
In a solution the liquid is called the solvent, and the solid is called the
solute
Solute Solvent Solution
4. Solution -a homogenous
mixture of substances with
variable composition.
Solvent -the substance present
in the major proportion.
Solute- the substance present in
the minor proportion.
5. Is it possible to have
solutions composed of
several solutes?
Give an example..
Dissolution- process
of a solute dissolving
in a solute
6. Mixtures –a heterogeneous
which means that the
components and properties
of such mixtures are not
distributed uniformly
throughout their structures
7. solutions are said to be homogeneous
because they have uniform composition
and properties.
In addition to their observed
homogeneity, true solutions also have
certain other characteristics. For
example, components of a solution
never separate spontaneously, even
when a significant density difference
exists between the components.
Solutions also pass through the finest
filters unchanged.
8.
9. Is one glass of tea stronger than other?
What’s true about the stronger glass of
tea?
How much tea does it have in it
compared to other glass?
10. The concentration of a
solution is defined as the
amount of solute present in a
given quantity of solvent.
A ratio comparing the amount
of solute to the amount of
solution
11. The most common way to express
concentration is on the basis of the
weight of solute per unit weight of
solvent.
For example, a salt solution may be
prepared by dissolving 1.64 grams of
sodium chloride in 100 grams of water.
The concentration of this solution could
also be expressed as 0.0164 grams of
NaCl per 1 gram of water, or as 16.4
grams of NaCl per 1,000 grams of
water.
12.
13. Salting/Curing:
The ratio of salt to fish depends on the method
of salting to be applied to the fish. If kench
salting is used, the ratio is 1:7 by weight
wherein one part of salt is added to 7 parts of
fish. If brine salting is used, the ratio is 1:4 by
weight wherein one part of salt is added to 4
part of fish. In dry salting to make brine, you
use the ratio 1:3 by weight or you add 1part of
salt to 3 parts of fish.
14. Sugar concentrate:
The ratio of fruit juice or pulp to sugar
depends on the degree of the pectin content
of fruit. If the pectin is good, the ratio is
1:3/4 wherein one part of fruit juice or pulp
is mixed to ¾ part of sugar. If the pectin is
not good, the ratio is 1:1 wherein one part
fruit juice or pulp is mixed with one part of
sugar.
Smoking:
The ratio of salt to water for brining and
brine cooking is 250 grams of salt to 800ml
water.
