1. Density a) Density is defined in a qualitative manner as the measure of the relative "heaviness" of objects with a constant volume 1.

In the mathematical definition density is defined as the ratio of an object s mass to its volume with usually expressed in unit of g/mL or cc 2. However, the SI unit for density is kg/m3. The formula is as shown below: Density = mass/volume = g/mL or kg/m3

b) Method of measurement Hydrometer Calculating the density by obtaining the mass and volume of the desired object.

c) Application in food industry -liquid food product; milk, juices, sauces -transporting mixtures from one place to another

d) Example Substance Water Salt (NaCl) Corn Syrup Sugar, sucrose Density (g/mL) 1.00 2.16 1.38 1.55

2. Concentration

a) In terms of chemistry, concentration can be defined as the proportions of two or more quantities in a mixture. The simplest way to state concentration is terms of the quantities mass percentage or volume percentage. It can also be defined as the strength of the solution especially in the amount of the dissolve substance in a given volume solvent 4. The unit for concentration is mol/L or M or mol/dm3.

b) Method of measurement Formula Percent Composition by Mass (%) Mole Fraction (X) Molarity (M) Molality (m) Normality (N)

c) Application in food industry -vinegar making -production of juice

d) Example 4% to 18% acetic acid in vinegar 4% to 8% acetic acid (diluted) for table vinegar

3. Proximate Analysis a) Proximate analysis is done to analyse foods and feeding stuffs for nitrogen (to determine the percentage of protein), ether extract (for fat percentage), crude fibre and ash (for the

percentage of mineral salts), as well as with soluble carbohydrate. It is calculated by subtracting these values from total amount of nutrient in the food 5.

b) Method of measurement -weight percentage after drying in furnace -Kjedahl method

c) Application in food industry -determining amount of nutrient in bread -determining the amount of nutrient in carbonated drinks

d) Example

4.

Total

Soluble Solid (TSS)

a) TSS is an index of soluble solids concentration in fruit such as salts, acids and tannins and sugars.

b) Method of measurement

-digital refractometer

c) Application in food industry Processing tomatoes Grapes in winemaking

d) Example Section Weight Volume of Juice Total soluble solids gm. ml. % gm./100 ml. 1.22 1.15 1.10 mg./100 ml. 28.4 21.7 13.2 lit Total Acid Ascorbic Acid Bromelin Activity

Top Middle Bottom

160 202 194

72 89 83

14.7 17.1 19.3

0.539 0.497 0.446

5. pH a) pH is a measure of hydrogen ion concentration or a measure of the acidity or alkalinity of a solution3. b) Method of measurement Universal indicator Litmus paper Indicating dye

c) Application in food industry -making cheese -processing milk

d) Example pH below than 7-acidic pH 7-neutral pH more than 7-basic

6. Total acidity a) The total acidity of a solution is a measure of all the hydrogen ions (H+) of both the fixed and volatile acids present. These include the potential H+ (hydrogen ions) able to be released and also H+ already released, existing as free H+ in solution. b) Method of measurement c) pH is a measure of acidity. The lower the pH, the higher the acidity, the higher the pH, the lower the acidity d) Application in food industry -cheese making

e) Example Total Acidity in Wine Dry Red Grape Wine Sweet Red Grape Wine Dry White Grape Wine Sweet White Grape Wine 0.65 0.75% acid Sherry Grape Wine 0.65 0.80% acid 0.60 0.70% acid

0.70 0.85% acid

0.50 0.60% acid

7. Water activity a) Water activity, aw is defined as the vapor pressure of water above a sample divided by that of pure water at the same temperature. Pure distilled water has a water activity of exactly one. b) Method of measurement Moisture content analysis (furnace) Formula; aw c) Application in food industry -to control microbial growth -to avoid food borne illness -fermentation d) Example

aw

Microorganisms grow at this Food examples aw and above

0.95

Pseudomonas,

Escherichia, Highly

perishable

foods

Proteus, Shigella, Klebsiella, (fresh and canned fruits, Bacillus, Clostridium vegetables, meat, fish), milk, cooked sausages, breads,

perfringens, some yeasts

foods with up to 4 oz sucrose or 7% NaCl 0.91 Salmonella, parabaemolyticus, botulinum, some molds Vibrio Some C. Swiss, cheese (Cheddar, cured

Provolone),

Lactobacillus, meat, fruit juice concentrates with 55% sucrose or 12% NaCl

0.87

Many

yeasts,

Candida, Fermented sausage, sponge Hansenula cakes, dry cheese, margarine, foods with 65% sucrose or 15% NaCl

Torulopsis, micrococcus

Ref

8. Freezing point a) The temperature at which any given liquid changes state and becomes solid. During this the temperature remains constant until all the liquid has solidified 6. b) Method of measurement Thermometer c) Application in food industry -The formation of ice -Storage of food products d) Example Fluid Carbon dioxide Ethylene glycol Gylcerine Freezing point (K) 194.5 260.2 264.8

REFERENCES 1. http://www.visionlearning.com/library/module_viewer.php?mid=37 2. http://www.elmhurst.edu/~chm/vchembook/120Adensity.html 3. http://chemistry.about.com/od/chemistryglossary/a/phdef.htm 4. http://encyclopedia2.thefreedictionary.com/Concentration+%28chemistry%29 5. http://www.answers.com/topic/proximate-analysis 6. http://www.tiscali.co.uk/reference/encyclopaedia/hutchinson/m0039110.html 7. http://www.foodtechsource.com/rcenter/tech_data/td_water.htm