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Subject
Chemistry
Date
Nov 24, 2024
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Uploaded by littlebeana
=ECH
1Y
Design
of
Coffee:
A
chemical
engineering
approach
Please
help,
thank
you
Include
1)
quantitative
process
flow
diagram
that
reflects
all
mass
balances
on
the
different
mater
streams.
2.)
summary
of
mass
balance
calculations.
3)
a
scatter
plot
of
™brew
s,
Mgrounds
4.)
labeled
"before/after"
photos
of
your
roast.
5.)
a
brief
paragraph
discussing
your
observations.
Question
1,
2,
and
4
completed
and
attached.
Help
with
questions
3
and
5.
TN
Lo
Repoct
D
Megent
=
L
gps
>
W\arwrds
Miagent
=
Midmat
Dot
psthher):
Whipmighmant
Mgk
=
W03
-
485
=%’2.').«}1S
0229
=Raws
*
204
2
Raw>
3N
=
Wiooter_guhackedingpuds
_Mu
=
Poes
oy
yroweds
2
3N\=
”';a
>
mw"fll}
W
ool
=
Wgreno
*+
Miggent
+
Mesog
3004
=
?‘k}sa
+h2.7~a
+F
Meva
{mong=
102
3%
Data:
First
Brew:
Peru,
mass
empty
glass
carafe:
2311
g,
mass
cold
water:
300g,
mass
beans:
20g,
brew=15,
mass
of
entire
Mr.
coffee(w/
grounds&water)b4
brew:1338
...
after:1336,
mass
lost
due
to
evaporation:
2g,
mass
of
carafe
w/
brew
coffee:478.6,
actual
mass
coffee:247.5,
combined
mass
plastic
mass&moist
filter&spent
moist
grounds:
110.7g,
mass
spend
grounds:
62.2
Evaluations:
light,
nutty,
hibiscus,
vanilla
and
custard.
Data:
Second
Brew:
(assume
unmentioned
portions
same
as
first
brew.
SAME)
mass
cold
water:
300g,
mass
beans:
30g,
Rprew
=10,
mass
of
carafe
w/
brew
coffee:478,
actual
mass
coffee:
257gEvaluations:
medium-dark,
hibiscus,
vanilla,
and
tart
Data:
Third
Brew:
(assume
unmentioned
portions
same
as
first
brew.
SAME)
mass
cold
water:
300g,
mass
beans:
10g,
Rirew
=30,
mass
of
carafe
w/
brew
coffee:496.5,
actual
mass
coffee:
263g
Evaluations:
very
light,
faint
and
light
vanilla
and
custard
notes.
Data:
Fourth
Brew:
(assume
unmentioned
portions
same
as
first
brew.
SAME)
mass
cold
water:
300g,
mass
beans:
5g,
Rirew
=60,
mass
of
carafe
w/
brew
coffee:512.6,
actual
mass
coffee:
281g
Evaluations:
Bean
water,
not
very
coffee,
super
faint
and
flavorless.
Roasting
data:
Coffee:
Columbia,
mass
green
bean
120g,
roast
setting
9,
7,
8,
time
spent
roasting
8
minutes,
volume
green
beans
170mL,
mass
chaff:0.8g,
mass
loss
as
volatile
gas
20.2g,
notes
and
observations:
burnt
popcorn,
nutty,
chocolate
and
sweet.
:
ate
a
SCa
lot
of
m
(on
the
vetj
tal
data
to
generate
a
scatter
plot
ol
Mprey
(€
al
e
L‘;E;‘i?;;rg’qour
e,:;zez::ir;\e
horizontal
axis).
Use
the
built-in
line
fitting
to
makeq
u
3
o
“best-fit”
line
agnrs
determine
the
slope.
As
discussed
op
page
38
the
sllope
of
this
ling
L
the
negative
of
Rqps.
(Refer
to
pages
Appendix
A
for
important
Excel
tips.)
F
(5)
On
a
final
separate
s®le,
insert
a
text
box
and
write
a
paragraph
that
clearly
following
questions:
.
.
:
.
(i)
Whatdid
your
experiments
tell
you
about
the
absqrptlon
ratio
d\..mng
brewm‘[jilh
p
numerical
value
did
you
get
for
Rgps?
As
a
specific
example,
1'f
you
star:i
pe
grams
of
cold
water,
how
much
drinkable
coffee
would
you
get
if
you
usé
-
of
ground
coffee?
4
.
Jost
t0
(ii)
How
much
water
was
lost
to
steam
or
vapor
during
the
brewing?
Is
the
Wfl‘;
)
the
gas
phase
a
significant
or
negligible
fraction
of
the
overall
water
maSS7
2
In
other
words,
how
good
was
our
first
simplifying
assumption
on
page
37
o
g?
What
8
(iii)
How
much
mass
of
initial
green
coffee
beans
do
you
“lose”
during
roastin
il
fraction
is
the
chaff?
Where
does
the
rest
of
the
mass
go?
Do
you
think
this
will
be
the
same
for
light
and
dark
roasts?
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Water
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12
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Soldole
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Vegetable oil
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Dim glow
Lightbulb observation for 0.1 M NaOH
Bright glow
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No light
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Volume of NaCl solution (mL)
9.9
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Mass of evaporating dish and dry NaCl (g)
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