CONCEPTS / FOOD

Food Lab concepts

Read principles, key relationships, examples and model limits of Food Lab, then try related experiments. Six concepts connect to six experiments.

Solutions & titration

Standardization determines a solution’s actual concentration by reaction with a reference solution.

Multiply the chloride amount in the aliquot by the total-to-aliquot volume ratio to scale it to the original sample.

Moisture determination expresses the mass lost under specified drying conditions as a percentage of sample mass.

Crude ash is the residue remaining under specified ashing conditions as a percentage of sample mass.

CFU estimates units capable of forming colonies under the specified culture conditions.

Qualitative tests judge detection from supplied evidence and controls; they do not calculate concentration.