Group 4 Project - Camembert
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Group 4 Project - Camembert by Tiphanie Bedas, Annemarie Desloges, Romain Hottlet, Nathalie Nadeau For the Group 4 project of June 2001, the students of EABJM in Paris have chosen of common agreement CHEESE. Our specific group have chosen to study the chemical aspects of Camembert. Camembert is famous French cheese. Made form unpasteurized milk, this cheese known since WWI has more then 45% of fat. However, Camembert contains many other things. By cliking on each link one can find the experiments on the following components of cheese: * Water content * Organic and inorganic content * Ionic content * Energy content Make a link for conclusion As can be seen in the pie, Camembert is a very good source of energy and water (2 & 3). It is not however a good source of minerals (1). Finding the water content in Camembert: Materials: a slice of Camembert, a plate, oven, balance Method: 1. Heat the oven to 50 oC. 2. Zero the balance and then weigh the plate. Note its weight. Then add the piece of cheese with the plate. Find the mass of cheese by subtraction. 3. Leave the plate with the cheese in the oven for a week. 4. Weigh the plate with the cheese and calculate the mass lost. This is the mass of water than has so far been lost.
4. Slightly turn the spoon so that the flame touches the cheese allowing it to catch on fire. 5. Once the cheese is properly burning, place it under the test tube and leave it until the cheese stops burning. 6. Note the maximum temperature reached by the water. 7. Find the temperature change. Results: Temperature in Centigrade ± 0.1 Water before heated 27.8 Water after heated 39.0 Temperature Change 39.0 - 27.8 = 11.2 Data Analysis: ?H = c x m x ?T ?H ? enthalpy change ?T ? temperature change c ? specific heat capacity of H2O m ? mass of H2O We used 25g of water (m = 25) and heated it with 3.02g of cheese which created the heat change of 11.2o from the initial value of 27.8oC (?T = 11.2) and we know that the heat capacity of water is 4.18, therefore: ?H = 4.18 x 25 x 11.2 ?H = 1170.4 J.g-1 This means that 1 g of cheese produces 1170.4 J of energy. Which means that 100 g of Camembert produces 117 040 J of energy. Taking in account that a human of 70 kg needs 12 500 000 J of energy per day: (12 500 000 / 117 040) x 100 = 10 680.11 One can easily calculate, as shown above, that the human need to eat 10 680.11 g of Camembert to intake the amount of energy needed.
Chemical testing for ions in present in Camembert Materials: Test tubes, distilled water, beakers, filter paper, Barrium chloride, potassium hexacyanoferrate (III),potassium hexacyanoferrate (II), Silver (I) nitrate, sodium hydroxide , Iron (II) sulphate solution, concentrated sulphamic acid, lead (II) ethanoate, Hydrochloric acid. Method: 1. After doing the method for the experiment Separating Organic and Inorganic Components of Camembert, pore the ashes in a beaker and add water. Make sure it is mixed well. 2. Pore the ash solution into the filter paper which lies open on a beaker. 3. While waiting for the filtration, add 2 cm of water into each test tube. Then add the 1 cm of the solutions into test tubes. One solution per test tube. 4. Then add some of the filtered ash solution into each of the test tubes. 5. Record any observation. Results: ION TEST OBSERVATION POSITIVE OR NEGATIVE Sulphate SO42- or barrium chloride solution Positive soluble with Hcl Positive for SO32- SO32- Iron (II) Fe2+ potassium hexacyanoferrate (III) solution no change Negative Iron (III) Fe3+ potassium hexacyanoferrate (II) solution no change Negative Chloride Cl- Silver (I) nitrate solution Positive Positive Bromide Br- Silver (I) nitrate solution no change Negative Iodide I- Silver (I) nitrate solution no change Negative Ammonium NH42+ sodium hydroxide and worm Ammonia gas evolved Positive Nitrate NO3- Iron (II) sulphate solution, concentrated sulphamic acid no change Negative Sulphide S2- lead (II) ethanoate no change Negative Criticism: These experiments are easy to perform. However, they are not useful when it comes to observe the amount of each ion.
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