Experiment #10 The Determination of Moisture Content of Flour

Charan Kumar Vittal 300665127 October 01, 2011 CH 203 - 062

Objective: To determine the moisture content of flour. Safety Precautions: Always wear long lab coat and safety glasses throughout the lab. Always wear shoes which completely cover your feet. Dispose the chemicals and the wastes in proper containers and the broken glasses in the broken glass container. Never taste a food material in the lab unless instructed to do so. Equipment Used:

BIDWELL STERLING TUBE

fig http://www.amkglass.com/store/index.php?main_page=index&cPath=3_80

Flat-bottomed Erlenmeyer Flask Stand Hot plate

Chemicals and Reagents: Flour Water Toluene Acetone Properties of toluene:

Other names: Methyl Benzene, Phenyl methane, toluol. Odour: Pungent, Sweet Boiling Point: 110.6o C LD50: 636 mg/kg (rat oral), 1332 mg/kg(rat IPR) Solubility in Water: 470 mg/L at 16o C, 515mg/L at 20o C. Refractive Index: 1.496 at 20o C. Formula: C7H8

Procedure:
1. A thin layer of dry sand was added to the 250 ml flat-bottomed Erlenmeyer Flask. 2. 30 - 40 gms of flour was weighed accurately into the flask and Recorded the type of flour

and exact amount of flour.

3. 60-70 ml of toluene was added through the condenser by using a funnel and covered the

sample. 4. Use compressed air and acetone to blow moisture out of condenser and connect Bidwellsterling tube.
5. Heat the flask until uniform boiling is achieved and record the observations. continue the

boiling until all the water has come over at which toluene layer will become clear.
6. Remove heat and allow it to cool, when boiling is stopped, drain the water from

condenser.
7. If any moisture remains stuck to wall of collection tube then use clean, dry, glass rod to

push any droplets of water into the aqueous layer. 8. Record the volume of water in the collecting tube to the nearest +/-0.005ml.