ABSTRACT
This project focuses on the measurement and evaluation of relative density of selected sugar-related liquids using a refractometer. When the liquids was poured on the refractometer and allowed to stay for about 30 seconds which enabled the samples to adjust to the ambient temperature of the refractometer. The daylight plate was held in the direction of light source and when looked through it from the eyepiece direction, it was found out that the relative density of the soft drink is for the different samples had the following results. Sample A, the relative density of 1.04 and a concentration of 10 brix, Sample B, the relative density of 1.05 and a concentration of 12.5 brix, Sample C the relative density of 1.05 and a concentration density of 12.2 brix, Sample D the relative density of 1.04 and a concentration of 10.1 Brix. The result shows that sample A and Sample D fall within the acceptable value of relative density of any sugar related liquid and as such is preferable when it comes to consumption.
TABLE OF CONTENTS
Title Page- – – – – – – – – – i
Certification- – – – – – – – – ii
Dedication – – – – – – – – – – iii
Acknowledgements- – – – – – – – iv-v
Abstract- – – – – – – – – – vi
Table of Contents- – – – – – – – – vii
CHAPTER ONE
1.0 Introduction- – – – – – – – 1
1.1 Background of the Study- – – – – – 1-2
1.2 Aims and Objectives- – – – – – – 2
1.3 Scope and Limitation- – – – – – – 3
1.4 Definition of Terms- – – – – – – 3-4
CHAPTER TWO
2.0 Literature Review- – – – – – – – 5
2.1 Types of Refractometer- – – – – – – 5-6
2.2 Automatic Refractometer- – – – – – 7-8
2.3 Density- – – – – – – – – 8-9
2.4 Measurement of Density- – – – – – – 9
2.4.1 Homogenous Materials- – – – – – – 9-10
2.4.2 Heterogenous Materials- – – – – – – 10
2.4.3 Non-compact Material- – – – – – – 10-11
2.5 Relative Density – – – – – – – – 11-13
2.5.1 Measurement of Relative Density – – – – – 13-14
2.6 Density of Solutions – – – – – – 15
2.7 Soft Drinks (Sugar Solution) – – – – – – 16
2.8 History of soft drink (Sugar Solution) – – – – 16-17
2.9 Production- – – – – – – – – 17-18
CHAPTER THREE
3.0 Materials and Method – – – – – – 19
3.1 Materials – – – – – – – – 19
3.2 Method- – – – – – – – – 19-21
CHAPTER FOUR
4.0 Result and Discussion – – – – – – 22
4.1 Result – – – – – – – – 22-25
4.2 Discussion – – – – – – – – 26
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation – – 27
5.1 Summary – – – – – – – – 27
5.2 Conclusion – – – – – – – – 28
5.3 Recommendation – – – – – – – 28
References
