Weekly Written Report

Nature of Job

During the week, the trainee assisted an analyst in various analyses. The trainee
was able to perform analyses on different samples such as mushroom noodles,
cookies, banana chips, kefir water, PVC cement glue, floorings, etc..

Viscosity of Fermented Kefir Water

Viscosity is simply defined as a measure of a liquids resistance to flow. It is

measured using a viscometer. A type of viscometer called rotational viscometer,
specifically a Brookfield Programmable Viscometer (model DVII+) was used by the
trainee.

A rotational viscometer works by measuring the torque required to rotate a

spindle submerged in the liquid sample. Before performing the analysis, the settings
of the viscometer was changed according to the spindle number and desired rotations
per minute (rpm). When the analysis had started, a percent torque (% torque) reading
could be seen on the viscometers screen.

The % torque describes how good the viscosity reading, which is also shown on
the screen, is. A % torque reading close to 100 % would mean that the viscosity
reading is appropriate.

In order to achieve a higher % torque value, adjustments must be made such as

changing the spindle used or the set rpm. It is recommended that a spindle that
corresponds to a lower number must be used for samples that are less viscous.
Additionally, it must be noted that readings must be done when the desired
temperature of the sample is reached.

Measuring the Acidity of Fermented Kefir Water Using pH Meter

 A pH meter, as its name suggests, is a device that measures the pH of a solution.
An important part of it is the probe, which is usually a glass electrode. When the pH
meter is not in use, the probe is submerged in potassium chloride (KCl) solution.

Before use, the probe is removed from the KCl solution and is cleaned with
distilled water and a soft piece tissue paper. The pH meter is then calibrated using
buffer solutions of pH 4.0, 7.0, and 9.0. If the sample solution is expected to be
acidic, pH 4.0 and pH 7.0 buffer solutions are used for calibration; otherwise, pH 7.0
and pH 9.0 buffer solutions are used. In every dip of the probe in the buffer solution,
the probe is cleaned with distilled water and a soft piece of tissue paper.

After calibration, the probe is again cleaned before it is dipped in the sample
solution to measure its pH. Every time it is dipped in a sample solution, the probe is
cleaned. The temperature and the pH of the sample were recorded.

After use, the probe is again cleaned and is put back in a container with KCl
solution.

Chemical Resistance of Floorings and Organic Finishes

Some household chemicals can soften or damage the top coat layer of clear and/or
pigmented floorings and finishes. With this reason, their resistance to various
chemicals is determined. It can be done using two methods: spot test and immersion
test.

For the spot test, a tile sample was divided into quarters that will correspond to a
chemical tartaric acid, citric acid, sulfuric acid, and sodium carbonate. In a quarter,
about six (6) drops of each of the previously-mentioned chemicals were dropped to
their corresponding quarter. The spots were then covered with watch glasses for one
(1) hour. After the allotted time, the chemicals were removed from the samples using
absorbent cottons or pieces of tissue paper. The spot was then checked for any
discolorations, blisters, or other changes. In another version of this method, the spots
are not covered with watch glasses.

On the other hand, in an immersion test, solvent solutions are prepared in large
beakers. The samples are immersed in the solutions for an hour. After the allotted
time, the samples are removed from the solutions, washed, and are checked for any
changes.
 Total Titratable Acidity

In total titratable acidity, the sample solution is reacted with a base to have an
approximation of the total acidity of the sample. To determine the total titratable
acidity, titration is employed with the base as the titrant and phenolphthalein as
indicator.

Upon reaching the end point, the total volume of titrant added was
recorded. The % acidity was calculated as follow:

The factor used in the calculation was 0.06 for acidity as acetic acid.

Determination of Starch Content (Direct Acid Hydrolysis)

To determine the starch content of a cassava cake sample, a standard method was
used. The method involves addition of reagents, filtration reflux, and neutralization.
Furthermore, the trainee employed the Lane-Eynon method to determine the amount
of invert sugar as glucose. The principle behind this method is that the cupper (II)
ions in the titrand are reduced by the reducing sugars present in the sample.

For this analysis using Lane-Eynon method, an aliquot of the sample was diluted
further before being used as a titrant. A 1:1 mixture of Fehlings A and Fehlings B
with 7 mL of water served as the titrant. The titrand is boiled for two minutes before
 adding methylene blue indicator and subsequent titration to end point (disappearance
of blue color and appearance of brick red precipitate).

Moreover, it must be made sure that the volume of titrant used in the Lane-Eynon
method is more than 15 mL but will not exceed 50 mL. This is because the table used
to determine the corresponding amount of invert sugar is only within this range. To
achieve this, the volume of the aliquot of the sample solution to be diluted may be
adjusted.

When the mixture of Fehling's A and B suddenly turns red upon the addition of the
titrant, this means that the titrant is concentrated with sugar and it must be diluted
further until the correct dilution for analysis is achieved.

The following equation were used to calculate% starch:

Where: mg glucose determined using the table for the Lane-

Eynon method

Determination of Total Reducing Sugar

To determine the total reducing sugar, the sample was first homogenized then was
clarified. The clarification process involves addition of reagents and filtration so that
the resulting solution is clear.

After clarifying the sample, it was hydrolyzed with HCl and was allowed to stand
overnight. Following hydrolysis, the sample was neutralized before determining the
total reducing sugars present using Lane-Eynon method. After performing the
method, the following equations were used for calculations:
 where: V1,2,3 total volume in dilutions (thrice done)

mg invert sugar equivalent amount of sugar based

on the table

mL sugar solution amount of titrant used

aliquot 1 and 2 aliquot for hydrolysis and titration,

respectively

To calculate the recovery in spiked samples, the following

equations were used:

where: A1,2 = aliquot for hydrolysis and aliquot

for titration, respectively

TV1,2,3 = total volume in dilutions before and after

hydrolysis, and for titration

Determination of Crude Fiber Content

Unlike dietary fiber, crude fiber does not possess any nutritional value to both
humans and animals. An animal feed product having a large amount of crude fiber
and a little amount of dietary fiber will have lesser value in the market. Aside from
animal feeds, crude fiber in human food is determined as well.

Determination of crude fiber content involves boiling of sample in an acid and in

a base and subsequent filtration and washing after each boiling. The last filtration and
washing involves the use of a glass thimble and a vacuum pump. The residue was
dried to constant weight and was ignited in the furnace, was cooled, and was weighed

Along the process, it was made sure that no fiber from paper or brush will
contaminate the sample. This was the reason why the first filtration after boiling the
sample involved using a silk cloth filter.

When all the data had been gathered, the following formulas were used to
determine the percentage of crude fiber in the sample:
 Other than the abovementioned activities, the trainee also performed solution
preparation and standardization and other tasks related to the analyses.

Problems Encountered

During the week, the trainee encountered several problems. One of these is
exceeding the desired pH during neutralization. Another is having false judgments of
the end point during titrations. Additionally, the trainee also encountered problems
such as being scalded while handling water and fluctuating value in balance during
weighing.

Recommended Solutions

For the abovementioned problems, several solutions are proposed:

Careful addition of acid or base to avoid exceeding the desired pH

Allowing the solution to equilibrate before measuring the pH

Ask an analyst on how to determine if a titration is already at its end point

Use gloves for handling hot containers and exercise care in handling hot items

Make sure that all the doors of the analytical balance are tightly closed

Patiently wait for the reading to stop fluctuating or for a value to appear in a
longer span of time than other values

A. Laboratory Apparatus/Equipment Used

 The trainee was able to use the following apparatuses/equipment:

Wash bottle

Volumetric pipet

Fume hood

Analytical balance, top-loading balance

Volumetric and Erlenmeyer flasks

Condenser

Beakers, graduated cylinders, funnels, watch glasses, buret, glass thimbles

Test tube rack, separatory funnel rack

pH meter

Viscometer

Hot plates with magnetic stirrer

Vacuum pump

B. Upgraded Technical and Applied Laboratory Skills

During the week, the trainee learned how to use a viscometer and a pH meter. He
also learned about different analyses such as chemical resistance, total titratable
acidity, starch, sugar and crude fiber content, and the principles and calculations
involving these analyses.

Conclusion

There are different analyses performed on different samples. Food samples

require analyses that let one determine their contents that affect their nutritional value
and health effects. On the other hand, materials used for construction require analyses
that determine their properties that affect the quality of the structure being built and
properties that determine their suitability for their intended use.

_____________________________

Signature of Supervisor