Reparation Of Sucrose Reducing Sugar Cane -Myassignmenthelp.Com

Question: Discuss About The Reparation Of Sucrose Reducing Sugar Cane? Answer: Introduction Crystallization is the process of separating pure compounds from a mixture of impurities and is commonly used in the pharmaceutical and chemical industries. The formation of this crystalline structure requires less foreign molecules in its lattice, and thus an important task (Myerson, 2002). Sugar crystallization is being improved especially in the optimization part. This report explains the process of sugar crystallization using lab equipment and how the process can be optimized to further its efficiency. Objectives To crystallize raw sugar and optimize the process. Materials required beaker tongs water weight pen or pencil (for placing across the jars diameter) sugar (2 cups) glass stirring rod string wire mesh screen ring and stand Bunsen burner Beaker Procedure Day 1 Cut a string longer than the jars height Attach weight to bottom of string Use a tape to attach the string to a pen/pencil and place across the jars diameter, such that it reaches near the bottom of the jar Use water to wet the string. also apply a light coating of sugar to the string to act as the seed crystal. Hang the string to dry overnight. day 2 Put about of water into the beaker Place the ring on the stand at a height that makes it easy for the Bunsen burner flame to reach it. Put the wire mesh on the ring and place the beaker on top of it Put on the Bunsen burner flame and boil gently until the water starts to boil. Monitor the Bunsen burner as someone else goes for 2 cups of sugar. When the water is boiling, add a cup of sugar as you stir continuously using the stirring rod. Put the beaker back to boil as it can stop in the process of adding sugar. Extra caution when setting the flame to avoid burning the beaker. Slowly add the remaining amount of sugar when the mixture starts to boil again. after which return the beaker for a small boil. Confirm that all the added sugar has dissolved. Put off the flame and leave the beaker to cool for a few minutes. Avoid shaking or disturbing the beaker. Upon cooling, use the beaker tongs to pour the solution into the glass jar(S). Take the prepared strings and place them across the diameter of the jars. Carefully place the glass jars at the observation counter at the back without shaking its contents or alternatively leave it in its current position without disturbing it. Use soap and lots of water to wash off the beaker used. Create a data table to use to record your observations across the week. Results For purposes of dissolving the sugar, heat had to be applied. Increasing the temperature of the water increases its solubility rate and thus can hold more sugar content (Luo, 2018). The solution forms a super saturated solution when it cools, and still holds the sugar until crystallization starts to happen or if the beaker is agitated. Adding sugar to the beaker causes the water to stop boiling because addition of impurities increases the boiling point of water. Solutes form new bonds when added to a solvent thus more energy is needed to break down the bonds (Honig, 2013) . Crystal formation increased day by day across the week. With the crystals being harder and harder Optimization The process of sugar crystallization can be increased by using a seed crystal (Iswanto, 2006). Which is simply a crystal sample from which a bigger crystal can be obtained from in a laboratory. The light coating applied to the string before the start of the experiment accomplished this purpose. This procedure helps by avoiding the rather time consuming method of natural crystal formation. Optimization in the industries can be achieved by adding the seed in a supersaturated solution and then allowing it to cool (Washington, DC: U.S Patent No. U.S. Patent No. 3,981,739., 1974). when a control beaker (without seed) is used concurrently during the experiment it is observed that the control beaker takes a longer period to start forming the crystals when compared to the crystals formed in the jar containing the seed. The science behind this is the effect of intramolecular interactions physically on a supersaturated solution. Introduction of a seed crystal removes the need for random collis ions or interactions between the components and thus leads to the formation of a crystal lattice. This process of forming a crystal lattice in a solution from a solute is referred to as nucleation (Vesselinov, 2016). References Honig, P. (2013). Crystallization. Amsterdam: Elsevier Science. Iswanto, N. H. (2006). The growth rate spread of sugar seed crystals. International sugar journal, 711-717. Luo, J. G. (2018). Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration. Food and Bioprocess Technology, 18. Morris Dmitrovsky, A. H. (1974). Washington, DC: U.S Patent No. U.S. Patent No. 3,981,739. Myerson, A. (2002). Handbook of Industrial Crystallization. Oxford : Butterworth-Heinemann. Vesselinov, M. I. (2016). Crystal growth for beginners: fundamentals of nucleation, crystal growth and epitaxy. Singapore: World Scientific