NAME: Mari Robin P. Mariano .

Section: St. Nicholas of Tolentine .

Separation of Coffee Worksheet

I. Answer the following questions based on your observation and recorded data.

a. Which of the following components of the 3 in 1 coffee is easily separated from

the mixture?

. In the 3-in-1 Kopiko Brown Coffee, the biggest granules and the most easy to
separate is the sugar. .

b. Based on your answer in letter a, Explain why the substances is easily separated
from the mixture?

The sizes of the components of the coffee, the sugar; creamer; and coffee
grounds, were each different from one another. Some were very grounded and
some were not and easily distinguishable. The sugar, which is the most
distinguishable, is the easiest to remove as it has a crystal component, it shines
under the (flash)light and bigger than the creamer and coffee grounds. .

c. Which of the following components of the 3 in 1 coffee is difficult to be

separated? Why?

Both the creamer and the coffee grounds were the hardest to separate. Aside
from not having the right tool and technique, the grounds were much finer than
the sugar and they both have similar qualities that makes it hard to separate them.
Although there were some coffee grounds that were larger than the creamer, it is
still hard to separate them as it crushes with the slightest pinch of the tool
(tweezers). .

d. Provided with the techniques you’ve done. Which of them is effective? Why?
Explain your best procedure.

Without proper research, the easiest and most effective way I did to separate the
granules was by making a small paper box, to keep the granules from making a
mess, pour the mixture little by little, separate and section them to their respective
categories (sugar, coffee, creamer) by using tweezers and shoving them to their
categories. .

 INFERENCE:

With proper research, tools, equipment and technique, the separation of the
mixtures of coffee would be so much easier rather than manually picking. The
separation of coffee, and creamer is tricky as they contain a more finer texture
than the sugar, that becomes finer with pressure. In any powdered drink which
contains sugar, it is safe to say that sugar is the most easiest and distinguishable
component. With this experiment, it is further proven that coffee is indeed a
heterogenous mixture as its mixture is distinguishable from one another. .

Attached here your photo of your output:

Figure 1: sectioned components of the Figure 2: a close-up shot

3-in-1 Kopiko Brown Coffee of the separated sugar

Figure 3: a close-up shot Figure 4: a close-up shot

of the sectioned coffee of the attempted
grounds separation of creamer