Quality ControlQuality Control
Quality ControlQuality Control PA StandardsPA Standards
3.2.12.A: Inquiry and Design3.2.12.A: Inquiry and Design 3.2.12.C: Inquiry and Design3.2.12.C: Inquiry and Design 3.2.12.D: Inquiry and Design3.2.12.D: Inquiry and Design 3.4.12.A: Physical Science, 3.4.12.A: Physical Science,
Chemistry, and PhysicsChemistry, and Physics 3.7.12.A: Technological 3.7.12.A: Technological
DevicesDevices
““Quality isn't something that can Quality isn't something that can be argued into an article or be argued into an article or promised into it. It must be put promised into it. It must be put there. If it isn't put there, the there. If it isn't put there, the finest sales talk in the world finest sales talk in the world won't act as a substitute.”won't act as a substitute.”- - G.C. CampbellG.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.
Key QuestionsKey Questions
What is quality control and why is it What is quality control and why is it important in the production process?important in the production process?
How do properties of matter relate to How do properties of matter relate to the carbonated beverage industry?the carbonated beverage industry?
What lab techniques can be used in What lab techniques can be used in quality control testing of carbonated quality control testing of carbonated beverages?beverages?
What is quality control and why is What is quality control and why is it important in the production it important in the production
process?process?
Quality ControlQuality Control What is important in products that you What is important in products that you
consume, such as carbonated beverages?consume, such as carbonated beverages? Taste of the productTaste of the product
Quality ControlQuality Control Consists of the policies and procedures Consists of the policies and procedures
followed by an industry to assure the consumer followed by an industry to assure the consumer that the final product meets specifications.that the final product meets specifications.
SpecificationsSpecifications Set properties that a particular product or Set properties that a particular product or
process must possess to meet a company’s process must possess to meet a company’s standards.standards.
Off-SpecificationOff-Specification
Carbonated Beverage Carbonated Beverage IndustryIndustry
EconomicsEconomics National Soft Drink AssociationNational Soft Drink Association
Late 1990s, >136,000 people employed in Late 1990s, >136,000 people employed in soft drink industry in the U.S.soft drink industry in the U.S.
95% of the people in the U.S. drink soft 95% of the people in the U.S. drink soft drinksdrinks
At least 450 different typesAt least 450 different types
Carbonated Beverage Carbonated Beverage IndustryIndustry
ProductProduct SolutionSolution – a homogenous mixture in – a homogenous mixture in
which one or more substances (which one or more substances (solutessolutes) ) are dissolved in another substance are dissolved in another substance ((solventsolvent))
Raw MaterialsRaw Materials WaterWater Sweetener – corn syrupSweetener – corn syrup Flavoring ConcentrateFlavoring Concentrate Carbon DioxideCarbon Dioxide
Quality Control TestingQuality Control Testing
What tests need to be carried out on What tests need to be carried out on the off-spec batch of cola?the off-spec batch of cola? TasteTaste Sugar ContentSugar Content pHpH ColorColor Carbonation LevelCarbonation Level
Manufacturing ProcessManufacturing Process
Carbonated Beverage VideoCarbonated Beverage Video
How do properties of matter How do properties of matter relate to the carbonated relate to the carbonated
beverage industry?beverage industry?
LabLab
The Soft Drink Taste TestThe Soft Drink Taste Test Pages 11-13Pages 11-13 Complete Lab with Lab GroupComplete Lab with Lab Group Discuss Results as a ClassDiscuss Results as a Class
Taste BudsTaste Buds What are What are Taste Taste
BudsBuds?? Small sensory organs Small sensory organs
found on the tongue found on the tongue that allow you to that allow you to experience tastesexperience tastes
Most basic level, to Most basic level, to promote the ingestion promote the ingestion of nutritious substances of nutritious substances and prevent the and prevent the consumption of consumption of potential poisons/toxins potential poisons/toxins
Taste receptors specific Taste receptors specific to a certain type of to a certain type of tastetaste
Taste BudsTaste Buds
What do we taste?What do we taste? Tastes may be Tastes may be sweetsweet, , saltysalty, , soursour, , bitterbitter, ,
and and umamiumami (savory) (savory) Sweet – energy rich nutrientsSweet – energy rich nutrients Salty – allows regulating diet for electrolyte Salty – allows regulating diet for electrolyte
balancebalance Umami – taste of amino acids (ex. meat, Umami – taste of amino acids (ex. meat,
cheese)cheese) Sour – taste of acidsSour – taste of acids Bitter – allows sensing of natural toxinsBitter – allows sensing of natural toxins
Taste BudsTaste Buds
How many taste buds do we have?How many taste buds do we have? Approximately 10,000 on human tongueApproximately 10,000 on human tongue
Replaced approximately every 2 weeks Replaced approximately every 2 weeks Older person may only have 5,000 working Older person may only have 5,000 working
taste budstaste buds Females typically have more taste buds than Females typically have more taste buds than
malesmales
Weakest of the five sensesWeakest of the five senses
StructureStructure
PapillaePapillae Bumps on top of tongue that aid in Bumps on top of tongue that aid in
gripping food, most of which contain taste gripping food, most of which contain taste budsbuds
Taste BudsTaste Buds Flask-like shape with broad base and Flask-like shape with broad base and
taste pore opening on toptaste pore opening on top ChemoreceptorsChemoreceptors
Translate chemical signals in food into Translate chemical signals in food into electrical signals in bodyelectrical signals in body
StructureStructure
PapillaePapillae
Types of PapillaeTypes of Papillae Fungiform papillaeFungiform papillae
Resemble a mushroomResemble a mushroom Present at tip and sides of tonguePresent at tip and sides of tongue
Filiform papillaeFiliform papillae Thing, long, “V”-shapedThing, long, “V”-shaped Don’t contain taste budsDon’t contain taste buds Most numerousMost numerous
Foliate papillaeFoliate papillae Ridges and grooves near posterior Ridges and grooves near posterior
part of tonguepart of tongue Circumvallate papillaeCircumvallate papillae
3-14 total3-14 total Present on back of tonguePresent on back of tongue Arranged in circular-shaped rowArranged in circular-shaped row
Taste BudsTaste Buds Study of Taste BudsStudy of Taste Buds
““Average Taster”Average Taster” 184 taste buds per square 184 taste buds per square
centimeter of tonguecentimeter of tongue ““Supertaster”Supertaster”
One in every four peopleOne in every four people 425 taste buds (fungiform 425 taste buds (fungiform
papillae) per square papillae) per square centimetercentimeter
““Non-Taster”Non-Taster” 96 taste buds per square 96 taste buds per square
centimetercentimeter Warming – sweet taste?Warming – sweet taste? Cooling – salty or sour Cooling – salty or sour
taste?taste?
How Do They Work?How Do They Work?
MicrovilliMicrovilli Very sensitive microscopic hairsVery sensitive microscopic hairs Chewing and salvia breaks down foodChewing and salvia breaks down food Send messages to brain about tastesSend messages to brain about tastes
Role of the SmellRole of the Smell Olfactory Receptors send messages to brain about Olfactory Receptors send messages to brain about
what you smellwhat you smell When chewing, chemicals from food released into When chewing, chemicals from food released into
nosenose Trigger olfactory receptors to create a true flavorTrigger olfactory receptors to create a true flavor
How Do They Work?How Do They Work?
Sweet, Bitter, and UmamiSweet, Bitter, and Umami G-protein (guanine) Coupled ReceptorsG-protein (guanine) Coupled Receptors
Triggers a release of a messenger proteinTriggers a release of a messenger protein Triggers other channels to create an action potentialTriggers other channels to create an action potential
Salty and SourSalty and Sour Ion ChannelsIon Channels
Ions (sodium ion or hydrogen ion) trigger ion Ions (sodium ion or hydrogen ion) trigger ion channels in taste budschannels in taste buds
Change electric charge and begins action potentialChange electric charge and begins action potential Cranial NervesCranial Nerves
Three nerves carry action potential from taste Three nerves carry action potential from taste buds to brain buds to brain
What Impacts Your Taste?What Impacts Your Taste?
Think about times that you cannot taste very Think about times that you cannot taste very well…well… Cold or AllergiesCold or Allergies
Nose is stuffy and food may lack flavorNose is stuffy and food may lack flavor Nose cannot receive chemicals to trigger olfactory receptorsNose cannot receive chemicals to trigger olfactory receptors
Hold your nose when you eatHold your nose when you eat Do you get the exact flavor?Do you get the exact flavor?
Medications, smoking, hot food, lack of Medications, smoking, hot food, lack of vitamins, brain health, chemical exposure, and vitamins, brain health, chemical exposure, and radiation may impact ability to tasteradiation may impact ability to taste
LabLab
Mapping Your Taste Buds LabMapping Your Taste Buds Lab Pages 14-16Pages 14-16 Complete Lab with Lab GroupComplete Lab with Lab Group Discuss Results as a ClassDiscuss Results as a Class
After completing the lab, read the After completing the lab, read the taste bud articles and complete the taste bud articles and complete the writing assignment.writing assignment.
Article AssignmentArticle Assignment
Read the taste bud articles and Read the taste bud articles and complete the writing assignment.complete the writing assignment.
WaterWater Very abundantVery abundant Makes up most of the tissue of living thingsMakes up most of the tissue of living things Many products are based on waterMany products are based on water Water is a fundamental ingredient of Water is a fundamental ingredient of
Carbonated BeveragesCarbonated Beverages Two hydrogen atoms bonded to one oxygen Two hydrogen atoms bonded to one oxygen
atomatom HH22OO
PolarityPolarity Hydrogen and Oxygen Hydrogen and Oxygen
Share electrons Share electrons Covalent bondsCovalent bonds
Do not share atoms equallyDo not share atoms equally Oxygen 8 protons Oxygen 8 protons Hydrogen 1 protonHydrogen 1 proton
Pulls shared electrons toward Pulls shared electrons toward oxygen’s nucleusoxygen’s nucleus
Electrical charge distributed Electrical charge distributed unevenlyunevenly
Oxygen – slightly negative Oxygen – slightly negative Hydrogen – slightly positive Hydrogen – slightly positive
PolarityPolarity PolarPolar – uneven pattern of charge – uneven pattern of charge
Water is very effective in dissolving many Water is very effective in dissolving many other substancesother substances
Good Good solventsolvent Polar substance placed in water Polar substance placed in water regions regions
of +/- charges are attracted to regions of of +/- charges are attracted to regions of opposite charges on water moleculesopposite charges on water molecules
Ex. NaCl in water Ex. NaCl in water http://www.youtube.com/watch?v=HMxVEpiM5http://www.youtube.com/watch?v=HMxVEpiM5
Xw&feature=relatedXw&feature=related
Hydrogen BondingHydrogen Bonding Water molecules attract to each otherWater molecules attract to each other
Hydrogen bondHydrogen bond Weak chemical bond between the hydrogen atom in Weak chemical bond between the hydrogen atom in
one molecule and a negatively-charged region of one molecule and a negatively-charged region of another moleculeanother molecule
CohesionCohesion Attractive force between particles of same kind Attractive force between particles of same kind
Surface tensionSurface tension of water – a thin “skin” on surface of water – a thin “skin” on surface Ex. Water spiderEx. Water spider
AdhesionAdhesion Attractive force between unlike substancesAttractive force between unlike substances CapillarityCapillarity – water moves upward against force of – water moves upward against force of
gravitygravity
Temperature ModerationTemperature Moderation
Must gain or lose a relatively large Must gain or lose a relatively large amount of energy for its temperature amount of energy for its temperature to change to change High Specific HeatHigh Specific Heat – amount of energy – amount of energy
needed to change 1 g of water 1 degree Cneeded to change 1 g of water 1 degree C Heated – most energy absorbed breaks H Heated – most energy absorbed breaks H
bonds between moleculesbonds between molecules After bonds broken, thermal energy increases After bonds broken, thermal energy increases
motion of molecules and raises temperaturemotion of molecules and raises temperature
Other PropertiesOther Properties
States of WaterStates of Water Solid, liquid, gasSolid, liquid, gas
pHpH neutral – pH of 7neutral – pH of 7
Carbonated BeveragesCarbonated Beverages
Taste is CriticalTaste is Critical Pure water – no dissolved impuritiesPure water – no dissolved impurities Water must be treatedWater must be treated
AppearanceAppearance Clear and ColorlessClear and Colorless Coloring agentsColoring agents
ReviewReview
Polar Polar SolubilitySolubility
Cohesion Cohesion Surface tensionSurface tension
Adhesion Adhesion CapillarityCapillarity
Specific Heat Specific Heat Temperature moderationTemperature moderation
Water Property DemosWater Property Demos
Water in a strawWater in a straw AdhesionAdhesion
Water Drops on PennyWater Drops on Penny CohesionCohesion
Sugar in WaterSugar in Water PolarityPolarity
Water in PaperWater in Paper AdhesionAdhesion
Water in overflowed Test TubeWater in overflowed Test Tube CohesionCohesion
Lake Temperature in SummerLake Temperature in Summer Temperature Moderation (Specific Heat)Temperature Moderation (Specific Heat)
What lab techniques can be What lab techniques can be used in quality control testing used in quality control testing
of carbonated beverages?of carbonated beverages?
Hard vs. Soft WaterHard vs. Soft Water
Hard WaterHard Water
How does water become hard?How does water become hard? As water moves through soil and rock As water moves through soil and rock
(limestone or chalk), it dissolves very (limestone or chalk), it dissolves very small amounts of minerals and holds small amounts of minerals and holds them in solution.them in solution.
Calcium (Ca2+) and Magnesium (Mg2+) Calcium (Ca2+) and Magnesium (Mg2+)
Soft WaterSoft Water
Where does it come from?Where does it come from? Granite or sandstone sourceGranite or sandstone source Contains sodium ionsContains sodium ions
Small amounts of calcium and magnesium.Small amounts of calcium and magnesium.
Hard vs. Soft WaterHard vs. Soft Water Measured in parts per million (ppm) or grains Measured in parts per million (ppm) or grains
per gallon (gpg)per gallon (gpg)
What type of water does Pennsylvania have? What type of water does Pennsylvania have? Why?Why? Hard water - limestoneHard water - limestone
Hard WaterHard Water
AdvantageAdvantage Watering lawnWatering lawn Irrigate cropsIrrigate crops Tends to taste better than soft waterTends to taste better than soft water
DisadvantageDisadvantage More soap/detergents needed to clean More soap/detergents needed to clean
itemsitems Combines with soap to create “scum”Combines with soap to create “scum”
Forms insoluble salt with metal ions in hard Forms insoluble salt with metal ions in hard waterwater
Soft WaterSoft Water AdvantageAdvantage
Improves cleaning efficiency by 250%Improves cleaning efficiency by 250% Soap can create far more bubblesSoap can create far more bubbles
Prevents scaled build up in pipes/appliancesPrevents scaled build up in pipes/appliances Can save 21-29% in water heating billCan save 21-29% in water heating bill
DisadvantageDisadvantage Avoid drinking soft water if you have Avoid drinking soft water if you have
cardiovascular disease, high blood pressure, or cardiovascular disease, high blood pressure, or on a low-salt dieton a low-salt diet
Recent studies, though, indicate amount of salt Recent studies, though, indicate amount of salt is insignificantis insignificant
Solutions NotesSolutions Notes
SolutionsSolutions
SolutionSolution Mixture of two or more substancesMixture of two or more substances One or more of which is dissolved in the otherOne or more of which is dissolved in the other
SolventSolvent Present in the largest amountPresent in the largest amount Does the dissolvingDoes the dissolving
SoluteSolute Small amountsSmall amounts What is being dissolvedWhat is being dissolved
SolutionsSolutions
Carbonated BeverageCarbonated Beverage SolventSolvent
WaterWater SoluteSolute
Corn syrup, flavoring concentrate, carbon Corn syrup, flavoring concentrate, carbon dioxidedioxide
SolutionsSolutions ConcentrationConcentration
Ratio of the solute to the solvent in a solutionRatio of the solute to the solvent in a solution Mass PercentageMass Percentage
Way to make solutionWay to make solution Ex. 10 g sucrose + enough water to bring the Ex. 10 g sucrose + enough water to bring the
mass of the solution to 100 g is what percent mass of the solution to 100 g is what percent sugar solution?sugar solution?
10 percent10 percent Carbonated BeveragesCarbonated Beverages
RegularRegular Very sweet, high sugar Very sweet, high sugar ConcentratedConcentrated
Regular with melted iceRegular with melted ice Not sweetNot sweet DilutedDiluted
HydrometerHydrometer
HydrometerHydrometer Instrument used to determine sugar Instrument used to determine sugar
concentrationconcentration Specific GravitySpecific Gravity
Solution’s density compared to the density of Solution’s density compared to the density of pure water at 4 degrees Cpure water at 4 degrees C
DensityDensity Ratio of Ratio of massmass to to volumevolume Ex. large Styrofoam block or small iron bar magnetEx. large Styrofoam block or small iron bar magnet Density of Water – 1 g/mL at 4 degrees CDensity of Water – 1 g/mL at 4 degrees C
ActivityActivity
Density Problems WorksheetDensity Problems Worksheet
Sugar Content Lab 2A-CSugar Content Lab 2A-C Work in Group – Everyone must complete labWork in Group – Everyone must complete lab Steps:Steps:
TITLETITLE: Sugar Content Lab: Solution Preparation and Hydrometer : Sugar Content Lab: Solution Preparation and Hydrometer CalibrationCalibration
Read background pages 27-35Read background pages 27-35 PURPOSEPURPOSE: Identify the purpose of all : Identify the purpose of all 33 labs 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 HydrometerCalibrate Hydrometer
Data/ObservationsData/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/ConclusionsAnalysis/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 1. Explain the difference between a diluted and a concentrated sample of flavoring syrup.syrup.
2. If you knew the hydrometer height for a test solution, how could you use the 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?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 3. Describe what a technician must do to make a 50% dilution of a concentrated flavoring syrup.flavoring syrup.
Turn in Lab ReportTurn in Lab Report
Sugar Content Lab 2D – pg. Sugar Content Lab 2D – pg. 3636
Work in Group – Everyone must complete labWork in Group – Everyone must complete lab Steps:Steps:
TitleTitle PurposePurpose ProcedureProcedure – own words – own words HypothesisHypothesis
Based on visual observationsBased on visual observations Rate as High, Normal, or Low Sugar ContentRate as High, Normal, or Low Sugar Content
ObservationsObservations – Record measurements for samples 1-4 – Record measurements for samples 1-4 Analysis/ConclusionsAnalysis/Conclusions
How might knowing the percentage of sugar in the different cola samples How might knowing the percentage of sugar in the different cola samples help in solving the cola quality control problem?help in solving the cola quality control problem?
Would it be more reliable to use a taste test or an instrument like a Would it be more reliable to use a taste test or an instrument like a hydrometer to determine sugar content?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 ReportTurn in Lab Report
pH NotespH Notes
What is pH?What is pH? Measure of how acidic a solution isMeasure of how acidic a solution is Concentration of hydronium ions (H3O+) Concentration of hydronium ions (H3O+)
in a solutionin a solution ScaleScale
0 to 140 to 14 What indicates the most acidic?What indicates the most acidic?
00 What indicates the most basic?What indicates the most basic?
1414
Acid/BaseAcid/Base AcidAcid
Water-based solution having a pH of less than 7Water-based solution having a pH of less than 7 Sour tasteSour taste
BaseBase pH greater than 7pH greater than 7 Bitter tasteBitter taste
NeutralNeutral pH of 7pH of 7 Can occur when acid/base are added to each otherCan occur when acid/base are added to each other Name an example of something being neutralized:Name an example of something being neutralized:
TumsTums Acid RainAcid Rain
Everyday Acids/BasesEveryday Acids/Bases Lemon juiceLemon juice
AcidAcid GrapefruitGrapefruit
AcidAcid AmmoniaAmmonia
BaseBase VinegarVinegar
AcidAcid BleachBleach
BaseBase Baking sodaBaking soda
BaseBase Soap and WaterSoap and Water
BaseBase Fertilizers
Acid
• AspirinAspirin• AcidAcid
• DeodorantsDeodorants• BaseBase
• Glass CleanerGlass Cleaner• BaseBase
• Vitamin CVitamin C• AcidAcid
• Carbonated BeveragesCarbonated Beverages• AcidAcid
• PlasterPlaster• BaseBase
• Car BatteriesCar Batteries• AcidAcid
• Dish DetergentDish Detergent• BaseBase
pH of Solutions Lab 3B – pg. pH of Solutions Lab 3B – pg. 4040
Work in Group – Everyone must complete Work in Group – Everyone must complete lablab
Steps:Steps: TitleTitle PurposePurpose ProcedureProcedure – own words – own words ObservationsObservations – pH of Solutions Data Table – pH of Solutions Data Table Analysis/ConclusionsAnalysis/Conclusions
Complete sentencesComplete sentences QUESTIONSQUESTIONS
Turn in Lab ReportTurn in Lab Report
Review Key QuestionsReview Key Questions
What is quality control and why is it What is quality control and why is it important in the production process?important in the production process?
How do properties of matter relate to How do properties of matter relate to the carbonated beverage industry?the carbonated beverage industry?
What lab techniques can be used in What lab techniques can be used in quality control testing of carbonated quality control testing of carbonated beverages?beverages?
Off Spec TestingOff Spec Testing
NO Taste TestsNO Taste Tests Sugar ContentSugar Content
Calibrated HydrometerCalibrated Hydrometer pH TestpH Test Color TestColor Test