Chemical Process Analysis (ICHS2202)
BSc, Chemistry - CHMS
Semester: Second Semester
Level: 200
Year: 2015
REPUBLIC OF CAMEROON THE UNIVERSITY OF
BAMENDA
Peace-Work-Fatherland
P. O. BOX 39
Bambili
School/Faculty: _SCIENCE____________ Department:_Chemistry
Lecturer(s): _ZE BILO’O Philemon. _________
Course Code: _CHS 2202_______ Course Title: Thermochemistry
Date_______Halls: __Time:
Instructions: ______________________________________________________________
NB: for each question in exercises 1 and 2; Good answer = 2 marks; No answer = 0 mark; Wrong answer = -1 mark
Exercise 1: Which of the following statements are true and which are false?
1: Mass balance may refer to total mass balance or component mass balance.
2: The enthalpy of any component of a system that would be equivalent to the enthalpy of water obtained from
the steam tables, at any temperature T is given by: H = Cp(Tref- T)
3: Only streams that cross the boundary take part in the mass balance.
4: Category III operations deal primarily with energy balances related to preserving packaged foods by heating
or cooling.
5: It is helpful to write a mass balance on a component that goes through the process without any change
Exercise 2: According to some indications, crystallization of honey is avoided if the ratio of glucose to water is
equal to 1.70. Given the composition of two honeys, find the proportions in which they have to be mixed so that
the ratio of glucose to water in the blend is 1.7. What will be the composition of the blend?
Honey Hi: glucose 35%, fructose 33%, sucrose 6%, water 16%.
Honey Hj: glucose 27%, fructose 37%, sucrose 7%, water19%.
6. The proportion (%) of Honey H
1
is:
a) 40.458 b) 41.458 c) 42.458
7: The proportion (%) of Honey H
2
is:
a) 56.542 b) 57.542 c) 58.542
8: The proportion (%) of glucoseis:
a) 30.23 b) 31.23 c) 32.23
9: The proportion of fructose is:
a) 34.38 b) 35.38 c) 36.38
10: The proportion of sucrose is:
a) 4.59 b) 5.59 c) 6.59
11: The proportion of water is:
a) 14.78 b) 15.78 c) 16.78
Exercise 3: In solvent extractions, the material to be extracted is thoroughly mixed with a solvent. An ideal
system is one where the component to be extracted dissolves in the solvent, and the ratio of solute to solvent in
the liquid phase equals the ratio of solute to solvent in the liquid absorbed in the solid phase. This condition
occurs with thorough mixing until equilibrium is reached and if sufficient solvent is present such that the
solubility of solute in the solvent is not exceeded. Meat (10% protein, 25% fat, 64% water, and 1% inert
insoluble solids) is extracted with five times its weight of a fat solvent that is miscible in all proportions with
water. At equilibrium, the solvent mixes with water, and fat dissolves in this mixture. Assume there is sufficient
solvent such that all the fat dissolves. After thorough mixing, the solid is separated from the liquid phase by
filtration, and the solid phase is dried until all the volatile material is removed. The weight of the dry cake is
only 50% of the weight of the cake leaving the filter. Assume none of the fat, protein, and inerts are removed
from the filter cake by drying, and no nonfat solids are in the liquid phase leaving the filter. Calculate the fat
content in the dried solids. (10 marks)
Presentation = 1mark
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Good luck Mr ZE BILO’O Philemon
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