CARREON, KENETH C.

CH125P-B10

WORKSHEET 03: Multi-unit

1. Pure Na2B4O7 is to be recovered from a solution containing 25 % Na 2B4O7. The solution
is heated to 100 oC where 75 % of the water is removed and the resulting solution is
cooled gradually to 55 oC where Na2B4O7 .10H2O crystals are produced. The crystals are
separated by filtration and part of the liquor adheres to the filter cake. 5 g of the liquor
adheres per 100 g crystals. The collected filter cake is sent to a dryer where all of the
water were removed (including water of crystallization). Calculate the weight of the dry
Na2B4O7 recovered. Solubility of Na2B4O7 at 55 oC is 14 g Na2B4O7 per 100 g water.
2. Strawberries contain about 15 wt. % solids and 85 wt. % water. To make strawberry jam,
crushed strawberries and sugar are mixed in a 45:55 mass ratio, and the mixture is heated
to evaporate water until the residue contains one-third water by mass.
Calculate how many kilograms of strawberries are need to make a 500 gram of jam

F2 = SUGAR E = WATER

F1 = STRAWBERRIES MIXER C = 500 g JAM

15% (WT) SOLID

85% (WT) WATER
EVAPORATOR 1/3 (MASS) WATER

REQUIRED: Kg OF STRAWBERRIES NEEDED TO MAKE 500 g OF JAM

BASIS: 100 g STRAWBERRY

SOLUTION: 45/55 = CRUSHED STRAWBERRY/SUGAR

45/55 = 100 Kg / SUGAR
SUGAR = 122.22 Kg

1/3 = WATER/STRAWBERRY + SUGAR

1/3 = WATER / 15 + 122.22
WATER = 45.74 Kg

OMB: F + S = M+ P
100 + 122.22 = M + (15+122.22+45.74)
M= 39.26 Kg

CRUSHED STRAWBERRY / JAM = 100 Kg / 182.96 Kg

CRUSHED STRAWBERRY = JAM (100/182.96 Kg)

CRUSHED STRAWBERRY = 0.5466 Kg