Freezing point depression of different Sucrose solutions and coconut water

dc.contributor.author	Jayawardena, JAEC
dc.contributor.author	Vanniarachchi, MPG
dc.contributor.author	Wansapala, MAJ
dc.date.accessioned	2018-12-10T05:26:34Z
dc.date.available	2018-12-10T05:26:34Z
dc.date.issued	2017
dc.identifier.citation	Jayawardena, JAEC., Vanniarachchi, MPG., Wansapala, MAJ., (2017). "Freezing point depression of different Sucrose solutions and coconut water", International Journal of Food Science and Nutrition, Vol. 2, (3) pp. 68-71	en_US
dc.identifier.issn	2455-4898
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/7827
dc.description.abstract	attached	en_US
dc.description.abstract	The addition of non-volatile substances to a solvent decreases the vapor pressure and added solute particles affects with the formation of pure solvent crystals. Decrease in freezing point directly correlated to the concentration of solutes dissolved in the solvent. This study determines freezing point depression of Sucrose solutions and coconut water with respect the amount of dissolved soluble solids in the solvent. Brix 50 , 100 ,150 ,200 and 250 of sucrose solutions were prepared and each sample was allowed to freeze at – 200C.The decreasing temperature during freezing was recorded with time. Then it was allowed to melt and change in the temperature ( 0C) was recorded with time (s). Same procedure was carried out for coconut water. Freezing curve and melting curve were plotted and freezing and melting points of Sucrose solutions were -0.40C,-1.70C.-2.20C,-2.30C and -3.30C for brix 50 , 100 ,150 ,200 and 250 respectively. Freezing point of coconut water was -2.40C at brix 3.5.
dc.language.iso	en	en_US
dc.subject	freezing point	en_US
dc.subject	freezing point depression	en_US
dc.subject	brix0	en_US
dc.subject	freezing curve	en_US
dc.subject	melting curve	en_US
dc.title	Freezing point depression of different Sucrose solutions and coconut water	en_US
dc.type	Article	en_US