FST 202 FOOD ANALYSIS Assignment No. 1 Marie Leila C. Hernandez MS-Food Science, Second Semester 2010 1.

. Classification of reagents for analysis. Differentiate and define. a. As to composition: i. Organic reagents which contain Carbon-Hydrogen bond e.g. acetylenics, silanes, specialty olefins among others ii. Inorganic A broad class of substances encompassing all those that do not include carbon and its derivatives as their principal elements, e.g. precious metal salts, rare earth salt solutions among others. However, carbides, carbonates, cyanides, cyanates, and carbon disulfide are included in this class. iii. Reagents containing radioisotopes reagents containing elements with atomic numbers greater than 83. Are used in immunoassays and nuclear medicine b. As to purity: i. Practical grade contains impurities but is pure enough for organic preparations ii. USP grade passes USP standards and are acceptable for drug use and most laboratory purposes iii. CP grade chemically pure, almost as pure as reagent-grade chemicals iv. Spectroscopic grade solvents of special purity grade v. Chromatography grade minimum purity is 99+ mol%. Individual impurity shall not exceed 0.2% vi. Reagent grade contains impurities below the specifications of the American Chemical Society vii. Primary standard so pure as to serve as reference standards in analytical procedures> Usually contain less than 0.05% impurities. DM O. SANTIAGO Professor

2. Rules on handling, preparing reagents or solutions. a. Some storage rules: i. Storage must not be in aisles or stairwells, on desks or laboratory benches, on floors or in hallways, or in fume hoods. ii. Use an appropriate "Acid Cabinet" for any acid solutions of 6 M concentration or higher. Nitric acid needs to be isolated. iii. Any spill must be immediately cleaned-up or neutralized. iv. Use proper containers for dispensing solids and liquids. Solids should be contained in wide-mouthed bottles and liquids in containers that have drip-proof lips. v. Label all containers properly. b. Dispensing and preparation: i. Never return dispensed chemicals to stock bottle to prevent contamination. ii. In dispensing reagents, cap or stopper of bottles must be placed face up to avoid picking up of contaminants or depositing chemical on the table. Or use a dry and clean glass dish if cap/stopper configuration is not ideal for face-up orientation. iii. In weighing solids, use a dry, clean spatula large or concave enough to dispense desired amount into the weigh boat to avoid spillage. iv. In dissolution of solids, do not dump the reagent into the solvent. Introduce it gradually into the solvent while gradually stirring. Or introduce the solvent onto the sides or walls of the vessel with the solid using glass rod while gradually stirring. v. In weighing or measuring liquids, use a dry, clean eyedropper or pipet. Transfer into the dilution vessel onto the walls rather than directly into the diluent or onto the vessels floor to avoid spattering. vi. In both solid and liquid reagent preparation, transfer to the final dilution vessel using glass rod, allowing sufficient amount of solvent for thorough washing of adhering reagent before completing the volume. Recap the bottle after using to avoid contamination and spillage. vii. Reagents to be used for analysis sensitive to moisture must be kept in dessicator or chemical-safe bags. viii. Dissolution or dilution which results to exothermic reactions i.e. fuming, foaming, or heating, must be carried out in wide-opening vessel at least 2x larger than the actual volume, e.g. beaker, in a functional fume hood. Always add acid to water. ix. Flammable liquids must be dispensed only after bonding or grounding the source and transfer containers to avoid generation of sparks.

3. Proper use of analytical balance, e.g. Sauter a. General operation i. Place the balance in a stable, hardy top table away from vibration or air turbulence. Do not cause vibration, bump, or air turbulence while using the equipment. ii. Make sure of the operating voltage before plugging into the power source. iii. Level the balance by adjusting the leveling screws so that the bubble is in the middle of the circle of the level indicator. Whenever the location of the balance is changed, the balance should be re-leveled. iv. Clean the loading pan and the weighing chamber floor of any residue before and after use using a small artist brush. v. Turn on or off using the left side lever. Horizontal position green light indicates ON. Close the left and right side sliding doors before taking each read-out. vi. Calibrate internally before daily use. Calibrate with standard set of weights at least once a year. vii. Replace silica gel at least four times a year. Regenerate by heating under 105C environment. viii. Clean the immediate surroundings as you go. b. Taring and weighing: i. For balances without taring function, e.g. Sauter, add the container weight to the target weight of reagent by gradual adjustment of appropriate knobs or dials until the approximate total is reflected. Note that the 2nd & 3rd decimal panel shall show ++++ stream during this step, and the pan rises to a height depending on magnitude of adjustment. Gradually introduce the substance until the last 3 digits reaches the target weight or approximate. Close the sliding glass door before finally reading the weight.

ii. iii.