Practice 1: Determination of the quantity of water

With these experiments we want to recognize the different chemical components (water, lipids and glucids) of the olive, as much in the pulp as in the seed.



PRACTICE 1: DETERMINATION OF THE QUANTITY OF WATER



All living creatures are made up of a big percentage by water. To lead the percentage of content in water of the olives we'll continue the follow steps:


1. We take three olives, we measure them, we make an incision in them (to evaporate more quickly) and we put them in a recipient to dry them.
- Picture
- Fresh weight: 9.6 g.


2. We place the recipient with the two olives in a stove and we let them during a week to dry them well (to evaporate all the water that they have)
- Picture
- Fresh weight: 3.3 g.
- Therefore, the difference of weight will correspond to the water: 6.3 g.
- Calculate now the percentage of water that olives have: