Weekly Written Report

Week No. 2
Date/Time Session: April 20-24, 2015; 8:00 am 5:00 pm

I.

Nature of Job
During the week, the trainee assisted an analyst in various analyses. The
trainee was able to perform analyses on different samples such as mushroom
noodles, cookies, banana chips, kefir water, PVC cement glue, floorings, etc..
1. Viscosity of Fermented Kefir Water
Viscosity is defined as a measure of a liquids resistance to flow. It is
measured using a viscometer. A type of viscometer called rotational viscometer,
specifically a Brookfield Programmable Viscometer (model DVII+), was used by
the trainee.
A rotational viscometer works by measuring the torque required to rotate a
spindle submerged in the liquid sample. Before performing the analysis, the
settings of the viscometer was changed according to the spindle number and
desired rotations per minute (rpm). When the analysis had started, a % torque
reading could be seen on the viscometers screen.
The % torque describes how good the viscosity reading, which is also shown
on the screen, is. A % torque reading close to 100 % means that the viscosity
reading is appropriate.
In order to achieve a high % torque value, adjustments must be made such as
changing the spindle used or the set rpm. It is recommended that a spindle that
corresponds to a lower number must be used for samples that are less viscous.
Additionally, it must be noted that readings must be done when the desired
temperature of the sample is reached.
2. Measuring the Acidity of Fermented Kefir Water Using pH Meter
A pH meter, as its name suggests, is a device that measures the pH of a
solution. An important part of it is the probe, which is usually a glass electrode.

When the pH meter is not in use, the probe is submerged in potassium chloride
(KCl) solution.
Before use, the probe was removed from the KCl solution and was cleaned
with distilled water and a soft piece of tissue paper. The pH meter was then
calibrated using buffer solutions of pH 4.0, 7.0, and 9.0. If the sample solution is
expected to be acidic, pH 4.0 and pH 7.0 buffer solutions are used for calibration;
otherwise, pH 7.0 and pH 9.0 buffer solutions are used. In every dip of the probe
in the buffer solution, the probe was cleaned with distilled water and a soft piece
of tissue paper.
After calibration, the probe was again cleaned before it was dipped in the
sample solution to measure its pH. Every time it was dipped in a sample solution,
the probe was cleaned. The temperature and the pH of the sample were recorded.
After use, the probe was again cleaned and was put back in a container with
KCl solution.
3. Chemical Resistance of Floorings and Organic Finishes
Some household chemicals can soften or damage the top coat layer of clear
and/or pigmented floorings and finishes. With this reason, their resistance to
various chemicals was determined. It can be done using two methods: spot test
and immersion test.
For the spot test, a tile sample was divided into quarters that will correspond to
a chemical tartaric acid, citric acid, sulfuric acid, and sodium carbonate. In a
quarter, about six (6) drops of each of the previously-mentioned chemicals were
placed to their corresponding quarter. The spots were then covered with watch
glasses for one (1) hour. After the allotted time, the chemicals were removed from
the samples using absorbent cottons or pieces of tissue paper. The spot was then
checked for any discolorations, blisters, or other changes. In another version of
this method, the spots are not covered with watch glasses.
On the other hand, in immersion test, solvent solutions were prepared in large
beakers. The samples were immersed in the solutions for an hour. After the
allotted time, the samples were removed from the solutions, washed, and were
checked for any changes.

4. Total Titratable Acidity

In total titratable acidity, the sample solution is reacted with a base to have an
approximation of the total acidity of the sample. To determine the total
titratable acidity, titration was employed with the base as the titrant and
phenolphthalein as indicator.
The factor used in the calculation was 0.06 for acidity as acetic acid.
5. Determination of Starch Content (Direct Acid Hydrolysis)
To determine the starch content of a cassava cake sample, a standard method
(AOAC 920.40) was used. The method involves addition of reagents, filtration
reflux, and neutralization. Furthermore, the trainee employed the Lane-Eynon
method to determine the amount of invert sugar as glucose. The principle behind
this method is that the cupper (II) ions in the titrand are reduced by the reducing
sugars present in the sample.
For this analysis using Lane-Eynon method, an aliquot of the sample was
diluted further before being used as a titrant. A 1:1 mixture of Fehlings A and
Fehlings B with 7 mL of water served as the titrant. The titrand is boiled for two
minutes before adding methylene blue indicator and subsequent titration to end
point (disappearance of blue color and appearance of brick red precipitate).
Moreover, it must be made sure that the volume of titrant used in the LaneEynon method is more than 15 mL but will not exceed 50 mL. This is because the
table used to determine the corresponding amount of invert sugar is only within
this range. To achieve this, the volume of the aliquot of the sample solution to be
diluted may be adjusted.
When the mixture of Fehling's A and B suddenly turns red upon the addition
of the titrant, this means that the titrant is concentrated with sugar and it must be
diluted further until the correct dilution for analysis is achieved.

6. Determination of Total Reducing Sugar

To determine the total reducing sugar, the sample was first homogenized then
was clarified. The clarification process involves addition of reagents and
filtration so that the resulting solution is clear.
After clarifying the sample, it was hydrolyzed with HCl and was allowed to
stand overnight. Following hydrolysis, the sample was neutralized before
determining the total reducing sugars present using Lane-Eynon method. After
performing the method, the following equations were used for calculations:

7. Determination of Crude Fiber Content

Unlike dietary fiber, crude fiber does not possess any nutritional value to both
humans and animals. An animal feed product having a large amount of crude fiber
and a little amount of dietary fiber will have lesser value in the market. Aside from
animal feeds, crude fiber in human food is determined as well.
Determination of crude fiber content involves boiling of sample in an acid and
in a base and subsequent filtration and washing after each boiling. The last
filtration and washing involves the use of a glass thimble and a vacuum pump.
The residue was dried to constant weight and was ignited in the furnace, was
cooled, and was weighed
Along the process, it was made sure that no fiber from paper or brush will
contaminate the sample. This was the reason why the first filtration after boiling
the sample involved using a silk cloth filter.
Other than the abovementioned activities, the trainee also performed solution
preparation and standardization and other tasks related to the analyses. Lastly,
maintaining cleanliness and orderliness after every analysis was emphasized.
II.

Problems Encountered
During the week, the trainee encountered several problems. One of these is
exceeding the desired pH during neutralization. Another is having false judgments
of the end point during titrations. Additionally, the trainee also encountered
problems such as being scalded while handling water and fluctuating value in
balance during weighing.

III.

Recommended Solutions
For the abovementioned problems, several solutions are proposed:
Careful addition of acid or base to avoid exceeding the desired pH
Allowing the solution to equilibrate before measuring the pH
Ask an analyst on how to determine if a titration is already at its end point
Use gloves for handling hot containers and exercise care in handling hot
items
Make sure that all the doors of the analytical balance are tightly closed
Patiently wait for the reading to stop fluctuating or for a value to appear in
a longer span of time than other values

IV.

A. Laboratory Apparatus/Equipment Used

The trainee was able to use the following apparatuses/equipment:
Wash bottle
Volumetric pipet
Fume hood

Analytical balance, top-loading balance

Volumetric and Erlenmeyer flasks
Condenser
Beakers, graduated cylinders, funnels, watch glasses, buret, glass thimbles
Test tube rack, separatory funnel rack
pH meter
Viscometer
Hot plates with magnetic stirrer
Vacuum pump

B. Upgraded Technical and Applied Laboratory Skills

During the week, the trainee learned how to use a viscometer and a pH meter.
He also learned about different analyses such as chemical resistance, total
titratable acidity, starch, sugar and crude fiber content, and the principles and
calculations involving these analyses.
V.

Conclusion
There are different analyses performed on different samples. Food samples
require analyses that let one determine their contents that affect their nutritional
value and health effects. Additionally, materials used for construction require
analyses that determine their properties that affect the quality of the structure
being built and properties that determine their suitability for their intended use.
Lastly, during and after performing analyses, the work area must be cleaned and
organized.