This is a lab report on Sulfur Dioxide Detection in Foods
Objective: To detect the preservative sulfur dioxide that has been addedto dried fruit, and if possible, to estimate the amount of sulfur dioxideMaterials and Methods/Procedures: Three to four small apricots wereweighed and soaked overnight in a beaker with 50 ml of distilled water toleach out the sulfur dioxide. The solution was filtered with Whatman #3filter paper, while the fruit was squeezed with a tongue depressor toextract as much liquid as possible. The filtrate was well stirred, and 30drops of hydrogen peroxide was added to 3 ml of filtrate. Barium chloride
16 total g SO2in fruit, then it was calculated that 0. 01 g of SO2 x Volume wateradded to fruit sample/3ml of filtrate used for analysis = 0. The previously obtained solution wasslowly poured into the funnel, the liquid filtrate was discarded, while thewhite precipitate on the paper was kept. The filterpaper and precipitate were reweighed, recorded, and the weight of theprecipitate was calculated, as was the percentage of sulfur dioxide in thedried fruit sample. The dried fruitsample was observed to contain Sulfur dioxide as a preservative. A clean, dry Whatman #3 filter paper wasweighed, recorded, placed in a small Buchner funnel, and water was added tocompletely moisten the filter paper. there was no more precipitation observed. Theweight of the clean dry filter was 0. The percentage of sulfur dioxide in thedried fruit was obtained by taking the weight of the precipitate x 64 g(SO2)/ 233 g (BaSO4)= 0. Results: The weight of the apricot was 23 g and the volume of water addedto the original sample was 50 ml.
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,
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