Topic:
Determination of moisture and ash content of All-Purpose Flour
Purpose/Introduction – 25 points
Clear, brief description of why the experiment was done, justifying entire laboratory. (5 points)
Define Moisture Content, aw and Ash Content. (10 points)
Explain the difference between Moisture Content and aw. (5 points)
Why the following result need to be reported in terms of lactic acid?
Calculation section on AACC Method 02-31. Titratable Acidity. (lab sheet given, 5 points)
Material and Methods – 20 points
Describe the material used. (5 points)
Clear explain the equipment used. (5 points)
Clear explain the procedures. (10 points)
Results and Discussion – 25 points
Clear summary of results using text before tables and figures are shown. (5 points)
Tables (titles above) and figures (titles below) clear, complete and not redundant. (5 points)
Calculations included and correct. (5 points)
Detailed discussion of what the results mean. (10 points)
Conclusions – 20 points
Information synthesized into cohesive conclusion. (10 points)
Conclude only what can be concluded from data collected. (10 points)
Laboratory Report Format – 10 points
Laboratory report was organized, cohesive, and easy to follow. (5 points)
Used additional references to help improve the quality report and overall understanding of material. (5 points)
