Raw Sugar Receiving Affination Melter Defecation/Clarification Filtration Decolorization Evaporation Crystallization Amorfo Sugar 4 4 4 4 4 4 5 5 5 6 Technical Information Physical Constants of Sucrose Ash vs. Conductivity Sucrose Viscosity 28 28 30 30 Regenerant Concentrations 34 Conversions 35 Mesh and Slot Sizes 37 Resin Technical Data A860S A500PS A420S MN102 MN150 IP4 C115EC A500S A850S A440S
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strip will increase in water and dilute concentrations of sucrose depending on the concentration within the cell. When the concentration of the sucrose solution outside the cells of the potato strip will be less‚ the mass of the solution will increase as water molecules from outside will diffuse into the cell (diffusion of water molecules from area of higher concentration to area of lower concentration). When the concentration of the sucrose solution outside the potato cells will be more‚ the mass
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boiled water and sugar‚ the type of candy formed is dependent on the presence of sugar crystal formation and its size. At a molecular level‚ sucrose molecules form a small crystal that is orderly arranged in three dimensions.These molecules are attracted and held together by intermolecular forces. However‚ when water is added to the granulated sugar‚ the sucrose molecules begin to dissociate from one another due to the attraction of intermolecular forces
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I have been asked to investigate the effects of osmosis on potato cell sap. I will test potato cylinders in different strengths of sucrose solution and record any results in a table. I will then analyse my findings and work out the isotonic point of the potato cell sap. Prediction I have looked at my scientific knowledge from the background theory I carried out and I will base my prediction upon this information. In this experiment‚ I expect the different concentrations to show fairly noticeable
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identify the component of the solution in its pure form with various food tests and state the justifications. Apparatus : Test-tube ‚ test-tube holder ‚ water bath 95’c ‚ measuring cylinder ‚ white tile ‚ test-tube rack . Materials : Glucose‚ sucrose ‚ fructose ‚ hydrochloric acid ‚ potassium hydroxide ‚ albumin ‚ cooked starch ‚ corn oil ‚ copper (ll) sulphate solution ‚ ascorbic acid solution ‚ DCPIP solution ‚ Millon’s reagent ‚ Sudan lll ‚ tap water‚ ethanol ‚ iodine solution ‚ Benedict’s
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Experiment 2: Food Tests Objective * To study the presence of reducing sugars. * To study the presence of protein. Introduction In this experiment‚ glucose‚ maltose‚ lactose and sucrose are used for testing reducing and non-reducing sugars. Glucose is monosaccharide while maltose‚ lactose and sucrose are disaccharides of carbohydrates. Monosaccharaides are the monomers which make up all other carbohydrates and cannot be broken into smaller molecules by hydrolysis. Disaccharides are formed
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A: As a result of the Benedict’s test on various sugar solutions‚ it was found that galactose‚ mannose‚ arabinose‚ ribose‚ lactose‚ fructose‚ maltose‚ and cellobiose tested positively and therefore are considered reducing sugars. Glucose‚ starch‚ sucrose‚ and methyl-D-glucopyranoside on the other hand tested negatively and therefore are considered non-reducing sugars. Table 1. Results of Benedict’s test on various sugar solutions Sugar Solution | Color | Clarity | Glucose | Bright blue with
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Malaysia is one of the countries with the most abundant types of tropical tree species available in nature. Woods and timber are important in the economic development of Malaysia especially in the import and export industry. One type of woods with such vital function is Leucaena leucocephala. It is a plant species with many branches and numerous clusters of flat pods that enveloped the seeds (Shelton et al.‚ 1994). L. leucocephala was first brought into Southeast Asia in the last few centuries by
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mass . CONTROL VARIABLE : Initial mass of mustard green . APPARATUS AND MATERIAL : Mustard green ‚ solution of sucrose with concentration of 0.5% ‚ 1.0% ‚ 1.5% ‚ 2.0% and 2.5% ‚ filter paper ‚ cork borer ‚ knife ‚ beaker ‚ test tube ‚ electronic balance ‚ stopwatch . PROCEDURE : 1) Cut a mustard green and weight it to 5 gram 2) Fill up six beaker labeled A to F with sucrose solutions of concentration 0.5%‚ 1.0%‚1.5% ‚ 2.0% and 2.5% 3) Immerse one mustard green into each of the beaker
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of a different solution to each test tube. After that‚ we added 3 drops of iodine to each solution. Finally‚ we jotted down the results and colors of each tube. The experimental group is 5mL of each of these solutions: onion juice‚ potato juice‚ sucrose‚ glucose‚ distilled water‚ reducing sugar‚ and starch. There is no control group because all the solutions are being experimented on. Iodine is the independent variable because you control how many drops of iodine are put in each solution‚ while the
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