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Laboratory Report

The document reports on a laboratory experiment to measure the moisture content of bagas and spent coffee grounds by drying samples in a dryer at 100°C over three intervals of 30 minutes each and measuring the mass. The results showed no change in mass for any of the samples after three rounds of drying.

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Abenezer Kidane
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21 views

Laboratory Report

The document reports on a laboratory experiment to measure the moisture content of bagas and spent coffee grounds by drying samples in a dryer at 100°C over three intervals of 30 minutes each and measuring the mass. The results showed no change in mass for any of the samples after three rounds of drying.

Uploaded by

Abenezer Kidane
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Laboratory Report – 1

Title – moisture content measurement

Objective – to know the moisture content of the bagas and the spent coffee ground for characterization
of the substances.

Materials and chemicals used :

 Electrical balance
 Dryer
 Petri dish
 Bagas
 Spent coffee grounds

Procedures:

1. 1 g of bagas and 1 g of spent coffee ground were places in 3 petri dishes as 3 different samples
2. the mass of the samples were measured and all weighd 1 g with out the petr idish
3. the samples were taken and placed in the dryer with 100 oc for 30 minutes.
4. the samples were taken out of the dryer and the mass was measured again.
5. After the mass was measured and the difference were known the samples were placed in the
dryer for further experiment.
6. This procedure had been repeated three times with 30 minutes interval.

Results:

Initial measurement

Name of substance Bagas(g) Spent coffee ground(g)


Sample 1 1 1
Sample 2 1 1
Sample 3 1 1

First round drying

Name of substance Bagas(g) Spent coffee ground(g)


Sample 1 1 1
Sample 2 1 1
Sample 3 1 1

Second round drying

Name of substance Bagas(g) Spent coffee ground(g)


Sample 1 1 1
Sample 2 1 1
Sample 3 1 1
Third round drying

Name of substance Bagas(g) Spent coffee ground(g)


Sample 1 1 1
Sample 2 1 1
Sample 3 1 1

Discussion:

Conclusion:

The experiment has shown that the moisture content of the bagas is ……………. And the moisture content
of the spent coffee ground is……….

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