what is the solution in chemistry |definition of solution

What is the solution in chemistry and definition of the solution? How many types of solutions are presents etc. 

SOLUTIONS 

Chemical: 

Any substance that is present in the lab shelf, in its original container & not involved in any reaction or process.

Reagent: 

Chemical solution of a certain concentration (%age Normal, Molar, etc.) that is present in the lab, being used directly in the reaction or process

Solution: 

A homogeneous mixture that has the same chemical composition and physical properties everywhere is called a solution. The solution has two main parts;

Solvent: 

Larger amount in solution e.g. Water in sugar solution     

Solute: 

Lesser amount in solution e.g. sugar in sugar solution

Solvation/Hydration: 

Interaction between solvent and solute in a solution called solvation. If H₂O is used as a solvent then the solvation process will be termed Hydration.

STRENGTH OF SOLUTIONS:

Parts per million (ppm): 

The number of milligrams in one liter of solution is the number of ppm solution, as 10mg in 1000ml of distilled water will be 10ppm solution

Normality:  

Gram equivalent weight of the substance in 1L of the solution is 1 Normal (1N) solution

Molarity:   

1 molar weight in one-liter solution is 1 Molar (1M) solution.

Molality:  

1 molar weight in one liter of solvent is 1 Molal (1m) solution.

Percent solution: the amount of solute in 100 ml solution.

Types of percent solutions

1. Volume/volume

2. Weight/volume

3. Weight/weight

VARIOUS FORMULAE USED DURING SOLUTION PREPARATION:

1.     N1V1=N2V2

2.     Volume = weight /specific gravity   

3.     Actual volume = volume x 100 / purity 

What is fermentation’s simple definition | what is fermentation in food

what is fermentation’s simple definition? what is fermentation in food? We will cover these in this topic 

Fermentation:

In a biotechnological production environment, it is usually desirable to have microorganisms that are responsible alone.  Because other organisms can cause unwanted by-products.  Therefore, it is ideal to have only the relevant organism in the fermentation medium. Therefore, the air to be supplied to the fermentation medium must be sterilized. For this, sterilization is very important.

 

 Machines where the fermentation process is carried out are defined as fermenters.  Sterilization of the fermentation medium can be done thermally or chemically.  Thermal sterilization is the most widely used technique and there are 2 forms.  

·         It is direct

·         and indirect.

In direct sterilization, steam is introduced directly into the substrate.  It is applied by heat transfer through the serpentine pipes generally around 120°C. In choosing the sterilization method and technique, it is important to determine whether the substrates are dissolved in water or not.  

 

Technical applications such as disinfection, pasteurization and sterilization are used to reduce foreign microorganism activity in microorganism killing.