FOOD CHEMISTRY
BASIC PRINCIPLES OF CHEMISTRY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
To prevent sample mix up.
|
|
|
As a safety measure so that other will not touch on the hot surface.
|
|
|
To prevent moisture pick up in the hot sample.
|
|
|
To reduce the moisture content further.
|
Detailed explanation-1: -Heated samples and beakers, or weighing dish, are cooled in a desiccator to prevent the sample or beaker from gathering moisture as it cools. The interior of the desiccator is dry due to the desiccant at the bottom and because it is sealed to keep outside, moist air from getting inside.
Detailed explanation-2: -Cooling is required because a heated material will have a lighter weight than the material at room temperature. This part requires a dessicator to prevent moisture from the air to be absorbed by the precipitate and also to remove the trace amount of moisture in the sample.
Detailed explanation-3: -A sample in a beaker or crucible is placed on the top of this disk. The purpose of the desiccator is to either dry a chemical or keep a chemical from becoming “wet” from atmospheric humidity (water in the air).
Detailed explanation-4: -Desiccators are sealable enclosures containing desiccants used for preserving moisture-sensitive items such as cobalt chloride paper for another use. A common use for desiccators is to protect chemicals which are hygroscopic or which react with water from humidity.