For the food industry, by the environmental impact of the biggest factor is water, while food processing and pollution of the water environment, to prevent and control water pollution must understand the type and content of pollutants and physical and chemical properties, etc., you need to analyze the water samples for testing. This experiment is mainly for students to understand the water pollution indicators, master the water part of the common physical and chemical indicators of the determination of methods and procedures.

Operation method

Odor and taste checking experiments

Materials and Instruments

Colorimetric Tube Centrifuge Electric Furnace Triangle Bottle Volumetric Flask Acidity Meter Sand Core Funnel Filter Pump Analytical Balance Vacuum Dryer

Move

1. Odor and taste of raw water samples

Take 100 ml of water samples, placed in 250 ml triangular bottle, shaking from the mouth of the bottle to smell the odor of the water, with appropriate words and phrases to describe, can be recorded according to the intensity of the six levels. At the same time, take a small amount of water into the mouth, do not swallow, taste the water flavor, describe it, and record the intensity according to six levels.

2. Odor and taste of raw water after boiling

Heat the water sample in the above triangular bottle until it begins to boil, remove the triangular bottle immediately, cool it slightly and smell and taste it according to the above method, describe it with appropriate words and phrases, and record its intensity according to six levels, see Table 3.

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