Author Question: You conducted an experiment on the effect of the form of sweetener on fruit texture with the ... (Read 64 times)

jjjetplane · **on:** Aug 2, 2018

You conducted an experiment on the effect of the form of sweetener on fruit texture with the objective measurement of cooking time.

The heavy syrup variation is expected to cook in the shortest time, followed by the thin syrup variation, and then the control (no sugar). Using the terms nonvolatile, non-ionizing solute, explain these results. Then imagine that salt was substituted for sugar, and using the term nonvolatile, ionizing solute, explain these results.

Question 2

How many samples will be presented to each judge?

What will be an ideal response?

covalentbond · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

Sugar is a nonvolatile (does not form a gas), non-ionizing (because it is a molecular structure) solute (small particle dissolved in the solvent of water). A nonvolatile, non-ionizing solute will raise the boiling point of a liter of water by 0.52oC. Thus the addition of sugar to cooking water in boiling apples will raise the boiling point and result in the apples cooking in a shorter time than those cooked in plain water.
Salt is a nonvolatile (does not form a gas), ionizing (because it is made up of two ions, sodium and chloride), solute (small particle dissolved in the solvent of water). A nonvolatile, ionizing solute will raise the boiling point of a liter of water by 0.52oC per ion formed. Thus salt, which is composed of two ions, will raise the boiling point of a liter of water by 1.04oC. Salt will have double the effect of sugar and result in the apples cooking even more quickly than in the sugar mixture.

Answer to Question 2

Limited by the type of food - more if bland; by type of test - more if color rather than tasting and if simple score card; fewer samples if inexperienced judges.