Name: Charles Emil V.

Carillo Section: 12 -STEM 3

Subject: General Chemistry 2 Score:

PERFORMANCE TASK 6

The knowledge about colligative properties of solution and concentration of solution

are very useful in our daily living. Similarly, there are careers in which these knowledge is
very useful, too. Just like the pharmacists, they are engaged in the preparation and distribution
of drugs and medications. Another example is the perfumer. Perfumers mix solutions of
ingredients, check to make sure that the ingredients are properly balanced, and test the
fragrances. Can you cite other work or jobs in which concepts on solution concentrations are
being applied?

CRITERIA POINTS
Answers the question in a very clear, cohesive, and coherent way. No 10
grammatical, spelling, and punctuation errors.
Answers the question in a very clear, cohesive, and coherent way. 8
Minimal grammatical, spelling, and punctuation errors.
Good grammar mechanics. Few supporting details. 6
Somewhat unclear. Confusing and choppy, incomplete sentences. Shows 4
poor organization of thoughts.
Very poor grammar mechanics. Does not address the topic. No 2
organization of thoughts.

ANSWER:

A barista is a person who prepares and/or serves coffee and coffee-based

drinks. Espresso and espresso-based drinks such as lattes, cappuccinos, and iced
coffee beverages are examples. Temperature, water chemistry(concentration),
particle size distribution, water-to-coffee ratio, time, and, probably most importantly,
green coffee quality all play important roles in generating a pleasant cup. It's the way
we control these factors that makes that cup repeatable. Water chemistry focuses on
the concentration of bicarbonate and how does it affects to coffee quality. Given the
acidity of coffee, the acidity of your brew water can have a significant impact. Soft
water, which contains low quantities of both calcium ions and bicarbonate (HCO3-),
produces a highly acidic cup that is sometimes described as sour. Because the
bicarbonate has neutralized most of the flavorsome acids in the coffee, brew water
with high levels of HCO3- – often hard water – will yield a chalky cup.