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Chemistry Archive
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Determining Water in Fruit
6/25/2003
name Christian G.
status student
age 11
Question - How do you determine how can I figure out how much water is in an apple?
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Christian,
Assuming you are not interested in the water content of the core and seeds, here is an
approach that will give you a good idea as to the apple's water content:
Wash and dry the apple. Cut it into quarters and then into very thin slices. Carefully
remove the parts considered core and seeds. Use a fairly accurate scale to weigh the
remaining slices. Spread the slices in a single layer on a wire cooking rack supported
on a cookie sheet. Place the sheet in an oven set to about 215 F. In time, the slices
will wrinkle and become very brittle and dry.
Remove the sheet, allow it to cool, then carefully place ALL the dried pieces of apple
on the scale and weigh them again. This time they should weigh much less than when wet
because the oven treatment will have driven off the water.
Divide the dry weight by the wet weight and then multiply the result by 100. The number
thus produced is close approximation of the dry percent apple. Subtract that number from
100 to get the percent water that was in the original apple.
Regards,
ProfHoff 687
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If you determine the amount of volatile material in the apple, or any other fruit, you will
have a pretty accurate measure of the amount of water present because the only other
volatiles in the fruit are the substances that produce the odor of the particular fruit
and some other minor ingredients.
You will need a little bit of equipment to do the experiment, but it is not very
expensive. You will need some sort of scale to measure the weights (I am assuming
you are doing this at home, rather than at school, and do not have access to any
lab equipment.) An inexpensive scale is a postal scale which will measure up to
about 2 kg or so with a precision of 1 gm.
They vary in price from $10 - $30 depending upon the model. *Make a weighing "boat"
out of heavy duty aluminum foil. It should be about 2-4 in diameter with "walls"
about 1/4 - 1/2 in. deep. You can make these by forming the aluminum foil around a
glass or a cup. Trim off any excess foil because you do not need any "scrap" on the
dish. Weigh each boat you make. Postal scales usually have a "tare" function that
allows you to cancel out the weight of the empty boat, but it is a good idea to weigh
the empty boats
anyway. Using the "tare" function is preferred, if the scale has one.
**Cut the apple into pieces and remove the seeds and core. You can also peel the apple
if you do not want to include the skin.
***Mash the apple into a "mush". A food processor or high speed blender is ideal for
doing this, if you have one available.
****Spread the apple mush in a thin even layer -- I would guess about 1/8 in deep--
across the entire bottom of the weighing boat and weigh it. Before you do this make
sure you have weighed the empty aluminum boat or have "tared" it using that function
on the scale. Be sure NOT to reset the tare if you have "zeroed" the weight of the
empty boat. Record the weight of the "apple sauce".
*****Pre-heat the oven of your kitchen stove to about 140 F. = 60 C. Place the weighed
sample into the oven for about 60 minutes The oven temperature should be high enough to
evaporate all of the water without getting any "popping" or "spattering" of the
"apple sauce". If it does spatter you will need to change the procedure as follows.
Do not pre-heat the oven. Place the sample in the cool oven and set the oven
temperature to about 140F. and let the sample warm up as the oven pre-heats to
about 140F. This slows the initial rate of evaporation of the water so that it
does not "spatter". When the oven is up to temperature let the sample dry for
30 min.
******Remove the sample from the oven and let it cool back to room temperature. Then
weigh the dried sample. The difference in this weight and the initial weight before
drying (Subtract the tare if you did not use the "tare" function on the postal scale.)
is the weight of water that has evaporated.
******* The %water = 100*{ [Initial weight] - [Dry weight] }/ [Initial weight].
********If you want to make sure that your result is accurate, return the sample to the
oven for another 15 - 20 minutes and repeat the weighing. The weight of the dried sample
should not have changed appreciably. If it has changed by more than a gm or so,
keep putting it back in the oven until you get a constant "dried" weight. If you want you
can increase the oven temperature at this point to about 160 F = 70 C. since most of the
water will have been evaporated.
NOTE: If you want to do what chemists typically do, use three samples rather than a single
sample. All of them should give the same percent water, even if the individual initial
weights of the samples of "apple sauce" are different.
What I have written here sounds a lot more complicated than it really is. You will get the
"hang" of it after you practice a few times. You can apply this general method to any fruit
or vegetable. What you want to make sure of is that the samples are "mush" so that water is
not trapped in lumps of the sample.
Vince Calder
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Christian,
First, weigh the apple on a scale to the nearest tenth of a gram. Next place the apple in
an oven at say 200 degrees Fahrenheit until it shrivels up. Take the apple out of the
oven carefully because it will be hot. Let the apple cool down to room temperature for
two to three hours. Then again weigh the apple. Then take the original weight of the
apple and subtract the shriveled up apple
weight and the difference will be roughly the amount of water that was in the apple.
Sincerely,
Bob Trach
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