LO2. FORMULATION AND CONCENTRATION OF Directions: Read carefully the sentences.

Then identify the word

SOLUTIONS ACCORDING TO SPECIFICATIONS AND being describe in each sentence and write it in a blank before the
STANDARDS OF THE ENTERPRISE number.
A solution is a homogenous mixture of substances with variable __________________1. It is the amount of solute present in a
composition. The substance present in the major proportion is given quantity of solvent.
called the solvent, whereas the substance present in the minor __________________2. It is the total amount spent for goods or
proportion is called the solute. It is possible to have a solution services including money and time and labor.
composed of several solutes. The process of a solute dissolving __________________ 3. It is the cost of raw ingredients.
in a solute is called dissolution. __________________ 4. It refers to the combined costs of raw
Concentration material and labor incurred in producing goods.
The concentration of a solution is defined as the amount of solute __________________ 5. It is a material that allows molecules of
present in a given quantity of solvent. The most common way to one kind to pass through it but prevents the passage of other
express concentration is on the basis of the weight of solute per kinds of molecules.
unit weight of solvent. For example, a salt solution may be __________________ 6. It refers to the homogenous mixture of
prepared by dissolving 1.64 grams of sodium chloride in 100 substances with variable composition.
grams of water. The concentration of this solution could also be __________________ 7. It is a solution which has a uniform
expressed as 0.0164 grams of NaCl per 1 gram of water, or as composition and property.
16.4 grams of NaCl per 1,000 grams of water. Thus, a statement __________________ 8.Is the normal range in the percentage of
of the concentration of a solution does not imply anything food cost.
concerning the amount of solute or the amount of solvent present, __________________ 9. It is a solution of salt and water wherein
but rather gives the ratio of solute to solvent in terms of some fish is soaked and cooked before finally smoking it.
convenient (and arbitrary) units. Because the weight of a sample __________________ 10. It is the process of a solute dissolving
of a liquid is usually more difficult to determine experimentally in another solute.
than its volume, a practical unit of concentration is the weight of
solute in a given volume of the solution. For example, a sugar LO3. Calculating Data on Raw Materials or Ingredients
solution may contain 50 grams of sugar per 100 milliliters of Consumption and Corresponding Percentage Equivalent in
solvent. Line with Enterprise Requirement
Ingredients and Materials to be Checked According to Data gathering on raw materials and ingredients is necessary in
Approved Specifications and Enterprise Requirements order to compute and calculate production input and output of the
For curing fish/salting fish: finished product. The following are examples of data that are
Ingredients : Salt, water gathered based on the products to be done.
fish
For smoking: 1. Pickled Mixed Vegetables
Ingredients : Salt, water Data: Item Weight
fish (bangus, galunggong, tilapia, Sugar 250 g
and herring family Vinegar 250 ml
For sugar concentrates Salt 15 g
Ingredients : Sugar, calamansi or citric acid Carrots 150 g
fruit (mango, guava, pineapple) Sayote 250 g
For fermentation: Bell pepper 75 g
Ingredients : Salt Garlic 50 g
dilis and alamang Ginger 50 g
Various Formulations and Concentrations of Solutions Onion 75 g
Salting/Curing:
2. Smoked Fish
The ratio of salt to fish depends on the method of salting to be Data: Item Weight
applied to the fish. If kench salting is used, the ratio is 1:7 by Bangus 1 kg
weight wherein one part of salt is added to seven (7) parts of fish. Salt 250 g
If brine salting is used, the ratio is 1:4 by weight wherein one part Water 800 ml
of salt is added to four (4) parts of fish. In dry salting to make
brine, you use 1:3 by weight or you add one part of salt to three 3. Mango Jam
(3) parts of fish. Data: Item Weight
Mango pulp 1 cup
Sugar concentrate: Sugar 1 or ¾ c
Calamansi juice 1 tsp
The ratio of fruit juice or pulp to sugar depends on the degree of
the pectin content of the fruit. If the pectin is good, the ratio is 4. Fermented fish
1:3/4 wherein one part of fruit juice or pulp is mixed to three Data: Item Weight
fourths (¾) part of sugar. If the pectin is not good, the ratio is 1:1 Fish or alamang 4 kilos
wherein one part fruit juice or pulp is mixed with one part of Salt 1 kilo
sugar.
Smoking: 5. Pickled Fish
Data: Item Weight
The ratio of salt to water for brining and brine cooking is 250 Fresh milkfish 1 kilogram Sugar 5 tbsp
grams of salt to 800ml water. Vinegar 1 cup Black pepper 1 tbsp
Calamansi juice ½ cup Garlic (minced) 1
Soy sauce ½ cup
tbsp
Salt 5 tbsp