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Chapter 23 Separation Techniques: Mechanical and Chemical Methods
3. Combine 2 mL of vanilla extract and 50 mL of water in a
small bowl.
4. Pour 2 to 3 mL of the fl avored water into a plastic cup for each
lab group member. Sample the liquid and record your observations
of the fl avor and appearance in a data table. Rinse and dry your
plastic cup.
5. Pour half the remaining vanilla-fl avored water through the
coffee fi lter positioned over the coffeepot or mixing bowl.
6. Pour the second half of the vanilla-fl avored water into a
fi ltration pitcher.
7. After the water has passed through the fi ltration devices, pour
2 to 3 mL of one of the variations into each lab group member’s
plastic cup. Sample the liquid and record your observations of
the fl avor and appearance.
8. Rinse and dry your plastic cup and sample the second variation.
Record your observations.
9. Wash the fi lter basket and coffeepot or mixing bowl and strainer.
Pour 250 mL of water into the fi ltration pitcher to fl ush residues
from the fi lter, then wash the pitcher.
10. Repeat steps 2 through 9 once with the soft drink and once with
the Italian-seasoned chicken broth. Use a clean coffee fi lter and
a new set of plastic sampling cups each time.
Questions
1. Which method was the most effective in removing fl avors?
2. Which method was the most effective for removing particles?
3. Which method was the most effective in removing coloring agents?
4. How can you apply this information to other food preparation
procedures?