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Assignment Task

Task
Lab Report Template
Please use this template as a basis for writing your Lab 3 report. Any text in blue is comments or instructions that should be removed from your final report. Text in black should be included in your final report, with modification if needed.There are no page or word limits on the report, but please aim for brevity. An Abstract, Table of Contents, List of Figures and List of Tables shouldn’t be included. See the Lab 3 Worksheet for a rubric that shows how the report will be marked.Some brief background information or theory relevant to the lab work and its aims. Give details of the scientific principles that should be demonstrated by the work in the report, or the hypothesis that the work attempts to prove or verify. Consider including schematic diagrams of crystallisation equipment. Use headings or subsections if needed.You may need to do some independent reading to address the first and third points above—be sure to reference any sources you use, including any images you incorporate into your report.
EXPERIMENTAL MATERIALS AND METHOD
In this section (suggested length 1 page), very briefly describe in your own words the materials and experimental procedures used in Experiments 1 and 2.
RESULTS AND DISCUSSION
This section should present the data you collected in Experiments 1 and 2, your observations about them, and the answers to the specific questions asked in the Lab 3 Worksheet.
Experiment 1: Crystallisation
Write a discussion around your results and the following points from the worksheet:NaCl and sugar  are both solids, but they bond differently to water molecules. The sugar takes a lot longer to form a super-saturated solution at 70°C than NaCl (see video above), and there is a noticeable difference in viscosity. With reference to their individual structures, and bonding with water, give reasons for these observed differences.Figure 1 gives the solubility of NaCl and sucrose solutions as a function of temperature. Using this Table, calculate the range of masses for NaCl, and for sucrose, that would enable the solution to be under-saturated at 70°C and super-saturated at 10°C.
Using the masses dissolved for the experiment, and your answers to part (b), calculate themaximum yield of NaCl and sucrose solid that can be expected, via crystallisation, after cooling to 10°C. Check your results against the material balance and comment on any discrepancies and discuss the possible reasons for discrepanciesBy plotting on Excel, and appropriate curve-fitting, calculate the rate of cooling (°C/min) at t=10 mins and at t=60 mins, for each solution. Using your calculations, discuss the possible reasons for the differences in results, between solutions and between the time of measurement for each solution. You may want to consider the structure and bonding of the solutions, measurement of temperature of solution, and heat loss in your discussion.Using an average value for Cp of each aqueous solution (2.69 J/g.K for sugar, and 0.86 J/g.K for NaCl), calculate the total heat that needs to be removed for each solution to cool it from 70°C to 10°C using Q= mCp?T, where
Q – heat in Joules
m – mass of solution in g
Cp – specific heat capacity in J/g.K
T – temperature change in K
Discuss with your group why knowing Thermodynamics, kinetics and heat losses during sugar crystallisation are vital to the processes in sugar production.
Is there anything further you think should be added to the discussion? If so, please include it.
Experiment 2: Solvent Extraction of Coffee Oi from waste Coffee Grounds
Please write a discussion around your results and the following points from the worksheet:
Calculate the % moisture content in the bulk coffee grounds. If doing this lab face to face, why do you think this value differs from your own set of data, if at all?Based on data in Tables 2 and 3, calculate the mass ratio of ethanol to dry coffee grounds for samples 1-4 in Table 3. The density of pure ethanol is 0.789 g/cm3. What assumptions have you made in your calculationsCalculate the yields of coffee oil extracted, on a wet basis and a dry basis, based on the definition given below. What assumptions have you made in these calculations?What are the uncertainties in your measurements? And what are the source of these uncertainties? Discuss with your group which of the following variables might be changed to maximise the yield of coffee oil extracted:

• Type of solvent
• Solvent extraction time
• Grind size
• Temperature of mixing
• Air velocity
• Room temperature
• Ratio of solvent to dry coffee
• Moisture in coffee
• Using the data in Tables 2 and 3, discuss the effect of grind size and extraction time on the yield of coffee oilAre there any other points that you think should be made about the solvent extraction experiments? Are there any relevant wider issues? For example, what further processing of the materials immediately following solvent extraction may be needed, or how the sustainability of solvent extraction processes can be improved. Add a short discussion about these matters, if needed.
   

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