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