1. Quality Control

2. PA Standards PA Standards 3.2.12.A: Inquiry and Design 3.2.12.A: Inquiry and Design 3.2.12.C: Inquiry and Design 3.2.12.C: Inquiry and Design 3.2.12.D: Inquiry and Design 3.2.12.D: Inquiry and Design 3.4.12.A: Physical Science, Chemistry, and Physics 3.4.12.A: Physical Science, Chemistry, and Physics 3.7.12.A: Technological Devices 3.7.12.A: Technological Devices “Quality isn't something that can be argued into an article or promised into it. It must be put there. If it isn't put there, the finest sales talk in the world won't act as a substitute.” - G.C. Campbell Evaluate the nature of scientific and technological knowledge. Apply the elements of scientific inquiry to solve multi-step problems. Analyze and use the technological design process to solve problems. Apply concepts about the structure and properties of matter. Apply advanced tools, materials and techniques to answer complex questions.

3. Key Questions What is quality control and why is it important in the production process? What is quality control and why is it important in the production process? How do properties of matter relate to the carbonated beverage industry? How do properties of matter relate to the carbonated beverage industry? What lab techniques can be used in quality control testing of carbonated beverages? What lab techniques can be used in quality control testing of carbonated beverages?

4. What is quality control and why is it important in the production process?

5. Quality Control What is important in products that you consume, such as carbonated beverages? What is important in products that you consume, such as carbonated beverages? Taste of the product Taste of the product Quality Control Quality Control Consists of the policies and procedures followed by an industry to assure the consumer that the final product meets specifications. Consists of the policies and procedures followed by an industry to assure the consumer that the final product meets specifications. Specifications Specifications Set properties that a particular product or process must possess to meet a company’s standards. Set properties that a particular product or process must possess to meet a company’s standards. Off-Specification Off-Specification

6. Carbonated Beverage Industry Economics Economics National Soft Drink Association National Soft Drink Association Late 1990s, >136,000 people employed in soft drink industry in the U.S. Late 1990s, >136,000 people employed in soft drink industry in the U.S. 95% of the people in the U.S. drink soft drinks 95% of the people in the U.S. drink soft drinks At least 450 different types At least 450 different types

7. Carbonated Beverage Industry Product Product Solution – a homogenous mixture in which one or more substances (solutes) are dissolved in another substance (solvent) Solution – a homogenous mixture in which one or more substances (solutes) are dissolved in another substance (solvent) Raw Materials Raw Materials Water Water Sweetener – corn syrup Sweetener – corn syrup Flavoring Concentrate Flavoring Concentrate Carbon Dioxide Carbon Dioxide

8. Quality Control Testing What tests need to be carried out on the off-spec batch of cola? What tests need to be carried out on the off-spec batch of cola? Taste Taste Sugar Content Sugar Content pH pH Color Color Carbonation Level Carbonation Level

9. Manufacturing Process Carbonated Beverage Video Carbonated Beverage Video

11. How do properties of matter relate to the carbonated beverage industry?

12. Lab The Soft Drink Taste Test The Soft Drink Taste Test Pages 11-13 Pages 11-13 Complete Lab with Lab Group Complete Lab with Lab Group Discuss Results as a Class Discuss Results as a Class

13. Taste Buds What are Taste Buds? What are Taste Buds? Small sensory organs found on the tongue that allow you to experience tastes Small sensory organs found on the tongue that allow you to experience tastes Most basic level, to promote the ingestion of nutritious substances and prevent the consumption of potential poisons/toxins Most basic level, to promote the ingestion of nutritious substances and prevent the consumption of potential poisons/toxins Taste receptors specific to a certain type of taste Taste receptors specific to a certain type of taste

14. Taste Buds What do we taste? What do we taste? Tastes may be sweet, salty, sour, bitter, and umami (savory) Tastes may be sweet, salty, sour, bitter, and umami (savory) Sweet – energy rich nutrients Sweet – energy rich nutrients Salty – allows regulating diet for electrolyte balance Salty – allows regulating diet for electrolyte balance Umami – taste of amino acids (ex. meat, cheese) Umami – taste of amino acids (ex. meat, cheese) Sour – taste of acids Sour – taste of acids Bitter – allows sensing of natural toxins Bitter – allows sensing of natural toxins

15. Taste Buds How many taste buds do we have? How many taste buds do we have? Approximately 10,000 on human tongue Approximately 10,000 on human tongue Replaced approximately every 2 weeks Replaced approximately every 2 weeks Older person may only have 5,000 working taste buds Older person may only have 5,000 working taste buds Females typically have more taste buds than males Females typically have more taste buds than males Weakest of the five senses Weakest of the five senses

16. Structure Papillae Papillae Bumps on top of tongue that aid in gripping food, most of which contain taste buds Bumps on top of tongue that aid in gripping food, most of which contain taste buds Taste Buds Taste Buds Flask-like shape with broad base and taste pore opening on top Flask-like shape with broad base and taste pore opening on top Chemoreceptors Chemoreceptors Translate chemical signals in food into electrical signals in body Translate chemical signals in food into electrical signals in body

17. Structure

18. Papillae

19. Types of Papillae Fungiform papillae Fungiform papillae Resemble a mushroom Resemble a mushroom Present at tip and sides of tongue Present at tip and sides of tongue Filiform papillae Filiform papillae Thing, long, “V”-shaped Thing, long, “V”-shaped Don’t contain taste buds Don’t contain taste buds Most numerous Most numerous Foliate papillae Foliate papillae Ridges and grooves near posterior part of tongue Ridges and grooves near posterior part of tongue Circumvallate papillae Circumvallate papillae 3-14 total 3-14 total Present on back of tongue Present on back of tongue Arranged in circular-shaped row Arranged in circular-shaped row

20. Taste Buds Study of Taste Buds Study of Taste Buds “Average Taster” “Average Taster” 184 taste buds per square centimeter of tongue 184 taste buds per square centimeter of tongue “Supertaster” “Supertaster” One in every four people One in every four people 425 taste buds (fungiform papillae) per square centimeter 425 taste buds (fungiform papillae) per square centimeter “Non-Taster” “Non-Taster” 96 taste buds per square centimeter 96 taste buds per square centimeter Warming – sweet taste? Warming – sweet taste? Cooling – salty or sour taste? Cooling – salty or sour taste?

21. How Do They Work? Microvilli Microvilli Very sensitive microscopic hairs Very sensitive microscopic hairs Chewing and salvia breaks down food Chewing and salvia breaks down food Send messages to brain about tastes Send messages to brain about tastes Role of the Smell Role of the Smell Olfactory Receptors send messages to brain about what you smell Olfactory Receptors send messages to brain about what you smell When chewing, chemicals from food released into nose When chewing, chemicals from food released into nose Trigger olfactory receptors to create a true flavor Trigger olfactory receptors to create a true flavor

22. How Do They Work? Sweet, Bitter, and Umami Sweet, Bitter, and Umami G-protein (guanine) Coupled Receptors G-protein (guanine) Coupled Receptors Triggers a release of a messenger protein Triggers a release of a messenger protein Triggers other channels to create an action potential Triggers other channels to create an action potential Salty and Sour Salty and Sour Ion Channels Ion Channels Ions (sodium ion or hydrogen ion) trigger ion channels in taste buds Ions (sodium ion or hydrogen ion) trigger ion channels in taste buds Change electric charge and begins action potential Change electric charge and begins action potential Cranial Nerves Cranial Nerves Three nerves carry action potential from taste buds to brain Three nerves carry action potential from taste buds to brain

23. What Impacts Your Taste? Think about times that you cannot taste very well… Think about times that you cannot taste very well… Cold or Allergies Cold or Allergies Nose is stuffy and food may lack flavor Nose is stuffy and food may lack flavor Nose cannot receive chemicals to trigger olfactory receptors Nose cannot receive chemicals to trigger olfactory receptors Hold your nose when you eat Hold your nose when you eat Do you get the exact flavor? Do you get the exact flavor? Medications, smoking, hot food, lack of vitamins, brain health, chemical exposure, and radiation may impact ability to taste Medications, smoking, hot food, lack of vitamins, brain health, chemical exposure, and radiation may impact ability to taste

24. Lab Mapping Your Taste Buds Lab Mapping Your Taste Buds Lab Pages 14-16 Pages 14-16 Complete Lab with Lab Group Complete Lab with Lab Group Discuss Results as a Class Discuss Results as a Class After completing the lab, read the taste bud articles and complete the writing assignment. After completing the lab, read the taste bud articles and complete the writing assignment.

28. Article Assignment Read the taste bud articles and complete the writing assignment. Read the taste bud articles and complete the writing assignment.

29. Water Very abundant Very abundant Makes up most of the tissue of living things Makes up most of the tissue of living things Many products are based on water Many products are based on water Water is a fundamental ingredient of Carbonated Beverages Water is a fundamental ingredient of Carbonated Beverages Two hydrogen atoms bonded to one oxygen atom Two hydrogen atoms bonded to one oxygen atom H 2 O H 2 O

30. Polarity Hydrogen and Oxygen Hydrogen and Oxygen Share electrons Share electrons Covalent bonds Covalent bonds Do not share atoms equally Do not share atoms equally Oxygen 8 protons Oxygen 8 protons Hydrogen 1 proton Hydrogen 1 proton Pulls shared electrons toward oxygen’s nucleus Pulls shared electrons toward oxygen’s nucleus Electrical charge distributed unevenly Electrical charge distributed unevenly Oxygen – slightly negative Oxygen – slightly negative Hydrogen – slightly positive Hydrogen – slightly positive

31. Polarity Polar – uneven pattern of charge Polar – uneven pattern of charge Water is very effective in dissolving many other substances Water is very effective in dissolving many other substances Good solvent Good solvent Polar substance placed in water  regions of +/- charges are attracted to regions of opposite charges on water molecules Polar substance placed in water  regions of +/- charges are attracted to regions of opposite charges on water molecules Ex. NaCl in water Ex. NaCl in water http://www.youtube.com/watch?v=HMxVEpiM5Xw &feature=related http://www.youtube.com/watch?v=HMxVEpiM5Xw &feature=related http://www.youtube.com/watch?v=HMxVEpiM5Xw &feature=related http://www.youtube.com/watch?v=HMxVEpiM5Xw &feature=related

32. Hydrogen Bonding Water molecules attract to each other Water molecules attract to each other Hydrogen bond Hydrogen bond Weak chemical bond between the hydrogen atom in one molecule and a negatively-charged region of another molecule Weak chemical bond between the hydrogen atom in one molecule and a negatively-charged region of another molecule Cohesion Cohesion Attractive force between particles of same kind Attractive force between particles of same kind Surface tension of water – a thin “skin” on surface Surface tension of water – a thin “skin” on surface Ex. Water spider Ex. Water spider Adhesion Adhesion Attractive force between unlike substances Attractive force between unlike substances Capillarity – water moves upward against force of gravity Capillarity – water moves upward against force of gravity

33. Temperature Moderation Must gain or lose a relatively large amount of energy for its temperature to change Must gain or lose a relatively large amount of energy for its temperature to change High Specific Heat – amount of energy needed to change 1 g of water 1 degree C High Specific Heat – amount of energy needed to change 1 g of water 1 degree C Heated – most energy absorbed breaks H bonds between molecules Heated – most energy absorbed breaks H bonds between molecules After bonds broken, thermal energy increases motion of molecules and raises temperature After bonds broken, thermal energy increases motion of molecules and raises temperature

34. Other Properties States of Water States of Water Solid, liquid, gas Solid, liquid, gas pH pH neutral – pH of 7 neutral – pH of 7

35. Carbonated Beverages Taste is Critical Taste is Critical Pure water – no dissolved impurities Pure water – no dissolved impurities Water must be treated Water must be treated Appearance Appearance Clear and Colorless Clear and Colorless Coloring agents Coloring agents

36. Review Polar Polar Solubility Solubility Cohesion Cohesion Surface tension Surface tension Adhesion Adhesion Capillarity Capillarity Specific Heat Specific Heat Temperature moderation Temperature moderation

37. Water Property Demos Water in a straw Water in a straw Adhesion Adhesion Water Drops on Penny Water Drops on Penny Cohesion Cohesion Sugar in Water Sugar in Water Polarity Polarity Water in Paper Water in Paper Adhesion Adhesion Water in overflowed Test Tube Water in overflowed Test Tube Cohesion Cohesion Lake Temperature in Summer Lake Temperature in Summer Temperature Moderation (Specific Heat) Temperature Moderation (Specific Heat)

38. What lab techniques can be used in quality control testing of carbonated beverages?

39. Hard vs. Soft Water

40. Hard Water How does water become hard? How does water become hard? As water moves through soil and rock (limestone or chalk), it dissolves very small amounts of minerals and holds them in solution. As water moves through soil and rock (limestone or chalk), it dissolves very small amounts of minerals and holds them in solution. Calcium (Ca2+) and Magnesium (Mg2+) Calcium (Ca2+) and Magnesium (Mg2+)

41. Soft Water Where does it come from? Where does it come from? Granite or sandstone source Granite or sandstone source Contains sodium ions Contains sodium ions Small amounts of calcium and magnesium. Small amounts of calcium and magnesium.

42. Hard vs. Soft Water Measured in parts per million (ppm) or grains per gallon (gpg) Measured in parts per million (ppm) or grains per gallon (gpg) What type of water does Pennsylvania have? Why? What type of water does Pennsylvania have? Why? Hard water - limestone Hard water - limestone

43. Hard Water Advantage Advantage Watering lawn Watering lawn Irrigate crops Irrigate crops Tends to taste better than soft water Tends to taste better than soft water Disadvantage Disadvantage More soap/detergents needed to clean items More soap/detergents needed to clean items Combines with soap to create “scum” Combines with soap to create “scum” Forms insoluble salt with metal ions in hard water Forms insoluble salt with metal ions in hard water

44. Soft Water Advantage Advantage Improves cleaning efficiency by 250% Improves cleaning efficiency by 250% Soap can create far more bubbles Soap can create far more bubbles Prevents scaled build up in pipes/appliances Prevents scaled build up in pipes/appliances Can save 21-29% in water heating bill Can save 21-29% in water heating bill Disadvantage Disadvantage Avoid drinking soft water if you have cardiovascular disease, high blood pressure, or on a low-salt diet Avoid drinking soft water if you have cardiovascular disease, high blood pressure, or on a low-salt diet Recent studies, though, indicate amount of salt is insignificant Recent studies, though, indicate amount of salt is insignificant

45. Solutions Notes

46. Solutions Solution Solution Mixture of two or more substances Mixture of two or more substances One or more of which is dissolved in the other One or more of which is dissolved in the other Solvent Solvent Present in the largest amount Present in the largest amount Does the dissolving Does the dissolving Solute Solute Small amounts Small amounts What is being dissolved What is being dissolved

47. Solutions Carbonated Beverage Carbonated Beverage Solvent Solvent Water Water Solute Solute Corn syrup, flavoring concentrate, carbon dioxide Corn syrup, flavoring concentrate, carbon dioxide

48. Solutions Concentration Concentration Ratio of the solute to the solvent in a solution Ratio of the solute to the solvent in a solution Mass Percentage Mass Percentage Way to make solution Way to make solution Ex. 10 g sucrose + enough water to bring the mass of the solution to 100 g is what percent sugar solution? Ex. 10 g sucrose + enough water to bring the mass of the solution to 100 g is what percent sugar solution? 10 percent 10 percent Carbonated Beverages Carbonated Beverages Regular Regular Very sweet, high sugar Very sweet, high sugar Concentrated Concentrated Regular with melted ice Regular with melted ice Not sweet Not sweet Diluted Diluted

49. Hydrometer Hydrometer Hydrometer Instrument used to determine sugar concentration Instrument used to determine sugar concentration Specific Gravity Specific Gravity Solution’s density compared to the density of pure water at 4 degrees C Solution’s density compared to the density of pure water at 4 degrees C Density Density Ratio of mass to volume Ratio of mass to volume Ex. large Styrofoam block or small iron bar magnet Ex. large Styrofoam block or small iron bar magnet Density of Water – 1 g/mL at 4 degrees C Density of Water – 1 g/mL at 4 degrees C

50. Activity Density Problems Worksheet Density Problems Worksheet

51. Sugar Content Lab 2A-C Work in Group – Everyone must complete lab Work in Group – Everyone must complete lab Steps: Steps: TITLE: Sugar Content Lab: Solution Preparation and Hydrometer Calibration TITLE: Sugar Content Lab: Solution Preparation and Hydrometer Calibration Read background pages 27-35 Read background pages 27-35 PURPOSE: Identify the purpose of all 3 labs PURPOSE: Identify the purpose of all 3 labs Half of your group: Half of your group: Prepare Solutions (0%, 10%, 20%, 30%, 40% sucrose solutions) Prepare Solutions (0%, 10%, 20%, 30%, 40% sucrose solutions) Construct Hydrometer (1 per group) Construct Hydrometer (1 per group) Whole group: Whole group: Calibrate Hydrometer Calibrate Hydrometer Data/Observations Data/Observations Hydrometer Readings for 0%, 10%, 20%, 30%, 40% (see Fig. 7 – page 34) Hydrometer Readings for 0%, 10%, 20%, 30%, 40% (see Fig. 7 – page 34) Analysis/Conclusions Analysis/Conclusions Calibration Curve (see Figure 8 – page 35) Calibration Curve (see Figure 8 – page 35) Questions: (answer in complete sentences) Questions: (answer in complete sentences) 1. Explain the difference between a diluted and a concentrated sample of flavoring syrup. 1. Explain the difference between a diluted and a concentrated sample of flavoring syrup. 2. If you knew the hydrometer height for a test solution, how could you use the calibration curve to find the percentage of sucrose in that solution? 2. If you knew the hydrometer height for a test solution, how could you use the calibration curve to find the percentage of sucrose in that solution? 3. Describe what a technician must do to make a 50% dilution of a concentrated flavoring syrup. 3. Describe what a technician must do to make a 50% dilution of a concentrated flavoring syrup. Turn in Lab Report Turn in Lab Report

52. Sugar Content Lab 2D – pg. 36 Work in Group – Everyone must complete lab Work in Group – Everyone must complete lab Steps: Steps: Title Title Purpose Purpose Procedure – own words Procedure – own words Hypothesis Hypothesis Based on visual observations Based on visual observations Rate as High, Normal, or Low Sugar Content Rate as High, Normal, or Low Sugar Content Observations – Record measurements for samples 1-4 Observations – Record measurements for samples 1-4 Analysis/Conclusions Analysis/Conclusions How might knowing the percentage of sugar in the different cola samples help in solving the cola quality control problem? How might knowing the percentage of sugar in the different cola samples help in solving the cola quality control problem? Would it be more reliable to use a taste test or an instrument like a hydrometer to determine sugar content? Would it be more reliable to use a taste test or an instrument like a hydrometer to determine sugar content? Describe how density of a solution impacts the hydrometer. Describe how density of a solution impacts the hydrometer. Turn in Lab Report Turn in Lab Report

54. pH Notes What is pH? What is pH? Measure of how acidic a solution is Measure of how acidic a solution is Concentration of hydronium ions (H3O+) in a solution Concentration of hydronium ions (H3O+) in a solution Scale Scale 0 to 14 0 to 14 What indicates the most acidic? What indicates the most acidic? 0 What indicates the most basic? What indicates the most basic? 14 14

55. Acid/Base Acid Acid Water-based solution having a pH of less than 7 Water-based solution having a pH of less than 7 Sour taste Sour taste Base Base pH greater than 7 pH greater than 7 Bitter taste Bitter taste Neutral Neutral pH of 7 pH of 7 Can occur when acid/base are added to each other Can occur when acid/base are added to each other Name an example of something being neutralized: Name an example of something being neutralized: Tums Tums Acid Rain Acid Rain

56. Everyday Acids/Bases Lemon juice Lemon juice Acid Acid Grapefruit Grapefruit Acid Acid Ammonia Ammonia Base Base Vinegar Vinegar Acid Acid Bleach Bleach Base Base Baking soda Baking soda Base Base Soap and Water Soap and Water Base Base Fertilizers Acid Aspirin Aspirin Acid Acid Deodorants Deodorants Base Base Glass Cleaner Glass Cleaner Base Base Vitamin C Vitamin C Acid Acid Carbonated Beverages Carbonated Beverages Acid Acid Plaster Plaster Base Base Car Batteries Car Batteries Acid Acid Dish Detergent Dish Detergent Base Base

57. pH of Solutions Lab 3B – pg. 40 Work in Group – Everyone must complete lab Work in Group – Everyone must complete lab Steps: Steps: Title Title Purpose Purpose Procedure – own words Procedure – own words Observations – pH of Solutions Data Table Observations – pH of Solutions Data Table Analysis/Conclusions Analysis/Conclusions Complete sentences Complete sentences QUESTIONS QUESTIONS Turn in Lab Report Turn in Lab Report

58. Review Key Questions What is quality control and why is it important in the production process? What is quality control and why is it important in the production process? How do properties of matter relate to the carbonated beverage industry? How do properties of matter relate to the carbonated beverage industry? What lab techniques can be used in quality control testing of carbonated beverages? What lab techniques can be used in quality control testing of carbonated beverages?

60. Off Spec Testing NO Taste Tests NO Taste Tests Sugar Content Sugar Content Calibrated Hydrometer Calibrated Hydrometer pH Test pH Test Color Test Color Test