Transcript sugar,salt and concentration

Mixtures and Solutions
Sugar in mixtures and
solutions
Making maple syrup
• In North America, long
before European settlers
arrived, First Nations
people were processing
the sap from maple trees.
• Although the equipment
used today is different, the
basic process of making
maple syrup has changed
very little.
The sugar maple tree
• The sugar maple tree is
found in many areas of the
world, but only NE North
America has the proper
climate for sap production.
• Sugar maples reach a
tappable size in about 40
years.
• A tree produces about 12 L
of sap per day under ideal
conditions.
The sugar maple tree
The leaves of the tree make the
food that the tree needs to grow.
The sugar maple tree
Some of this food will be stored in
the roots for the following spring.
The sugar maple tree
The sap that rises in the trunk during
the spring carries food and water
from the roots that are needed for
the buds to develop into leaves.
1. In early spring, spiles
(small tubes) are
driven into the trunks.
2. The sap from many
trees is collected in
buckets.
3. The sap is poured
into large boilers
where most of the
water is evaporated
off.
• Evaporation that is too slow
or too fast will affect the
colour, flavour, and texture
of the syrup.
A dilute solution is a
solution that contains
relatively little solute.
A concentrated solution is a
solution that contains a lot of
solute for the amount of solvent.
A dilute solution is a
solution that contains
relatively little solute.
A concentrated solution is a
solution that contains a lot of
solute for the amount of solvent.
Concentration – with maple syrup they evaporate
the water to make a more concentrated solution
6 drops of dye in
40 mL of water
Boil Off 39 mL
6 drops of
dye in 1 mL
Dilute
Concentrated
Both dilute and concentrated are
different ways to describe the concentration
of a solution.
*concentration – how much solute has been dissolved in the solvent.
The concentration of a solution can be either dilute or concentrated
Making honey
• Bees make honey from a
solution of water and sugar
called nectar.
• Nectar is collected from
flowers and then stored in the
open cells of the beehive.
• Bees fan their wings in front
of the cells to evaporate the
excess water in the nectar.
• As the water content drops
(from 70% to 20%) honey is
produced.
Western Canada uses domestically
grown sugar beets as the raw
ingredient for its sugar.
Eastern Canada produces most of
its sugar using imported sugar
cane as the raw ingredient.
Making sugar from sugar cane
1: delivery
2: crushing & washing
3: evaporation
4: spinning
5: After spinning, the liquid (molasses)
is separated from the brown sugar
crystals. These can be further
processed to produce white sugar.
• SALT – salt is produced in a
similar fashion. The salt
water will become more and
more concentrated as the
water evaporates.
• If all of the water
evaporates, you are left with
solid salt.
• Salt Farm Video