<div id="pf1" class="pf w0 h0" data-page-no="1"><div class="pc pc1 w0 h0"><img class="bi x0 y0 w0 h0" alt="" src="https://files.passeidireto.com/1892169a-c78b-498a-99ac-a6ada403aff6/bg1.png"><div class="c x1 y1 w1 h1"><div class="t m0 x2 h2 y2 ff1 fs0 fc0 sc0 ls0 ws1">Universidad Veracruzana </div><div class="t m0 x3 h3 y3 ff1 fs1 fc0 sc0 ls0 ws1">Análisis de alimentos </div><div class="t m0 x4 h4 y4 ff2 fs1 fc0 sc0 ls0 ws1">Libna Sulem Gallardo Beatriz </div><div class="t m0 x5 h4 y5 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 x6 h3 y6 ff1 fs1 fc0 sc0 ls0 ws1">Practica #1: Determinación de humedad y solidos totales. </div><div class="t m0 x7 h4 y7 ff2 fs1 fc0 sc0 ls0 ws1">Equipo: </div><div class="t m0 x8 h4 y8 ff3 fs1 fc0 sc0 ls0 ws0">\u2022<span class="ff2 ws1"> <span class="blank _0"> </span>Dayra Elizabeth Hernández Bau<span class="fc1 sc0">ti</span><span class="fc1 sc0">sta</span><span class="fc1 sc0"> </span></span></div><div class="t m0 x9 h4 y9 ff3 fs1 fc0 sc0 ls0 ws0">\u2022<span class="ff2 ws1"> <span class="blank _0"> </span>Araceli Labourdette Calderón<span class="fc1 sc0"> </span></span></div><div class="t m0 xa h4 ya ff3 fs1 fc0 sc0 ls0 ws0">\u2022<span class="ff2 ws1"> <span class="blank _0"> </span>Alicia de los Ángeles Zamudio Sán<span class="fc1 sc0">ch</span><span class="fc1 sc0">ez</span><span class="fc1 sc0"> </span></span></div><div class="t m0 x2 h4 yb ff3 fs1 fc0 sc0 ls0 ws0">\u2022<span class="ff2 ws1"> <span class="blank _0"> </span>José Roberto Bernabe Salom<span class="fc1 sc0">é</span><span class="fc1 sc0"> </span></span></div><div class="t m0 x5 h5 yc ff2 fs2 fc0 sc0 ls0 ws1"> </div><div class="t m0 xb h4 yd ff2 fs1 fc0 sc0 ls0 ws1">08 de marzo de 2023 </div><div class="t m0 x5 h4 ye ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0"> </span></div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div> <div id="pf2" class="pf w0 h0" data-page-no="2"><div class="pc pc2 w0 h0"><div class="c x0 y0 w2 h0"><div class="t m0 xa h6 yf ff1 fs3 fc0 sc0 ls0 ws1">PRÁCTICA #1: DETERMINACIÓN DE HUMEDAD <span class="blank _1"> </span>Y SOLIDOS </div><div class="t m0 xc h6 y10 ff1 fs3 fc0 sc0 ls0 ws1">TOTALES </div><div class="t m0 xd h3 y11 ff1 fs1 fc0 sc0 ls0 ws1">Objetivos </div><div class="t m0 xe h4 y12 ff2 fs1 fc0 sc0 ls0 ws1">- <span class="blank _2"> </span>Aplicar <span class="blank"> </span>el <span class="blank"> </span>principio <span class="blank"> </span>operacional <span class="blank"> </span>del <span class="blank"> </span>método <span class="blank _3"> </span>de <span class="blank"> </span>determinación <span class="blank"> </span>de <span class="blank"> </span>humedad </div><div class="t m0 xf h4 y13 ff2 fs1 fc0 sc0 ls0 ws1">incluyendo <span class="blank _4"> </span>la <span class="blank _4"> </span>preparación <span class="blank _4"> </span>de <span class="blank _4"> </span>la <span class="blank _4"> </span>muestra, <span class="blank _4"> </span>pesado, <span class="blank _4"> </span>secado, <span class="blank _4"> </span>enfriado <span class="blank _4"> </span>y <span class="blank _4"> </span>pesado </div><div class="t m0 xf h4 y14 ff2 fs1 fc0 sc0 ls0 ws1">nuevamente de la muestra. </div><div class="t m0 xe h4 y15 ff2 fs1 fc0 sc0 ls0 ws1">- <span class="blank _2"> </span>Conocer el contenido de agua y evaluar las pérdidas durante el procesado. </div><div class="t m0 xe h4 y16 ff2 fs1 fc0 sc0 ls0 ws1">- <span class="blank _2"> </span>Determinar <span class="blank _5"> </span>la <span class="blank _5"> </span>pérdida <span class="blank _5"> </span>de <span class="blank _5"> </span>peso <span class="blank _5"> </span>de <span class="blank _5"> </span>la <span class="blank _5"> </span>muestra <span class="blank _5"> </span>al <span class="blank _5"> </span>someterla <span class="blank _5"> </span>a <span class="blank _5"> </span>calentamiento <span class="blank _5"> </span>en </div><div class="t m0 xf h4 y17 ff2 fs1 fc0 sc0 ls0 ws1">estufa. </div><div class="t m0 xd h4 y18 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h3 y19 ff1 fs1 fc0 sc0 ls0 ws2">Fundamentos<span class="ff2 ws1"> </span></div><div class="t m0 xd h4 y1a ff2 fs1 fc0 sc0 ls0 ws1">La determ<span class="blank _1"> </span>inación de <span class="blank _1"> </span>humedad <span class="blank _1"> </span>es <span class="blank _1"> </span>una <span class="blank _1"> </span>de <span class="blank _1"> </span>las <span class="blank _1"> </span>técnicas más <span class="blank _1"> </span>importantes <span class="blank _1"> </span>y <span class="blank _1"> </span>de <span class="blank _1"> </span>mayor </div><div class="t m0 xd h4 y1b ff2 fs1 fc0 sc0 ls0 ws1">uso <span class="blank _6"></span>en <span class="blank _6"></span>el <span class="blank _6"></span>procesado, <span class="blank _6"></span>control <span class="blank _6"></span>y <span class="blank _6"></span>conservación <span class="blank _6"></span>de <span class="blank _6"></span>los <span class="blank _6"></span>alimentos, <span class="blank _6"></span>puesto <span class="blank _6"></span>que <span class="blank _6"></span>la <span class="blank _6"></span>mayoría </div><div class="t m0 xd h4 y1c ff2 fs1 fc0 sc0 ls0 ws1">de <span class="blank _4"> </span>los <span class="blank _4"> </span>productos <span class="blank _7"> </span>alimenticios <span class="blank _4"> </span>poseen <span class="blank _4"> </span>un <span class="blank _7"> </span>contenido <span class="blank _4"> </span>mayoritario <span class="blank _4"> </span>de <span class="blank _7"> </span>agua, <span class="blank _4"> </span>así, <span class="blank _4"> </span>por </div><div class="t m0 xd h4 y1d ff2 fs1 fc0 sc0 ls0 ws1">ejemplo, <span class="blank _5"> </span>la <span class="blank _5"> </span>leche <span class="blank _5"> </span>posee <span class="blank _5"> </span>un <span class="blank _5"> </span>88%, <span class="blank _5"> </span>el <span class="blank _5"> </span>yogurt, <span class="blank _5"> </span>entre <span class="blank _5"> </span>un <span class="blank _5"> </span>80 <span class="blank _5"> </span>y <span class="blank _5"> </span>90%, <span class="blank _5"> </span>las <span class="blank _5"> </span>carnes <span class="blank _5"> </span>frescas </div><div class="t m0 xd h4 y1e ff2 fs1 fc0 sc0 ls0 ws2">(60<span class="ff4 ws0">\u2010</span><span class="ws1">75%) <span class="blank _7"> </span>y <span class="blank _4"> </span>aún <span class="blank _7"> </span>los <span class="blank _7"> </span>llamados <span class="blank _4"> </span>productos <span class="blank _7"> </span>secos <span class="blank _7"> </span>como <span class="blank _7"> </span>las <span class="blank _4"> </span>leguminosas <span class="blank _7"> </span>o <span class="blank _7"> </span>el <span class="blank _4"> </span>arroz, </span></div><div class="t m0 xd h4 y1f ff2 fs1 fc0 sc0 ls0 ws1">alcanzan un contenido de humedad de hasta un 12%. </div><div class="t m0 xd h4 y20 ff2 fs1 fc0 sc0 ls0 ws1">El <span class="blank _8"> </span>contenido <span class="blank _8"> </span>de <span class="blank _8"> </span>humedad <span class="blank _8"> </span>en <span class="blank _8"> </span>un <span class="blank _8"> </span>alimento <span class="blank _9"> </span>es, <span class="blank _8"> </span>frecuentemente, <span class="blank _8"> </span>un <span class="blank _8"> </span>índice <span class="blank _8"> </span>de </div><div class="t m0 xd h4 y21 ff2 fs1 fc0 sc0 ls0 ws1">estabilidad <span class="blank _a"> </span>del <span class="blank _a"> </span>producto. <span class="blank _a"> </span>Por <span class="blank _a"> </span>otra <span class="blank _a"> </span>parte, <span class="blank _a"> </span>el <span class="blank _a"> </span>control <span class="blank _a"> </span>de <span class="blank _a"> </span>la <span class="blank _a"> </span>humedad <span class="blank _a"> </span>es <span class="blank _a"> </span>un <span class="blank _a"> </span>factor </div><div class="t m0 xd h4 y22 ff2 fs1 fc0 sc0 ls0 ws1">decisivo <span class="blank _4"> </span>en <span class="blank _5"> </span>muchos <span class="blank _4"> </span>procesos <span class="blank _b"> </span>industriales <span class="blank _b"> </span>tales <span class="blank _b"> </span>como <span class="blank _4"> </span>la <span class="blank _b"> </span>molienda <span class="blank _b"> </span>de <span class="blank _b"> </span>cereales, <span class="blank _4"> </span>el </div><div class="t m0 xd h4 y23 ff2 fs1 fc0 sc0 ls0 ws1">mezclado <span class="blank _1"> </span>de <span class="blank _1"> </span>productos <span class="blank _5"> </span>sóli<span class="blank _c"></span>dos <span class="blank _1"> </span>finos, <span class="blank _1"> </span>en <span class="blank _5"> </span>la elaboración <span class="blank _5"> </span>de pan, <span class="blank _1"> </span>e<span class="blank _1"> </span>tc. <span class="blank _1"> </span>Así <span class="blank _d"> </span>mismo, <span class="blank _1"> </span>en </div><div class="t m0 xd h4 y24 ff2 fs1 fc0 sc0 ls0 ws1">la <span class="blank _5"> </span>evaluación <span class="blank _5"> </span>de <span class="blank _b"> </span>muchos <span class="blank _5"> </span>procesos <span class="blank _5"> </span>i<span class="blank _1"> </span>ndustriales <span class="blank _5"> </span>es <span class="blank _5"> </span>de <span class="blank _5"> </span>gran <span class="blank _b"> </span>importancia <span class="blank _5"> </span>conocer <span class="blank _b"> </span>el </div><div class="t m0 xd h4 y25 ff2 fs1 fc0 sc0 ls0 ws1">contenido <span class="blank _1"> </span>de <span class="blank _d"> </span>agua <span class="blank _d"> </span>de <span class="blank _d"> </span>los <span class="blank _d"> </span>productos <span class="blank _d"> </span>o <span class="blank _1"> </span>mat<span class="blank _1"> </span>erias <span class="blank _1"> </span>primas <span class="blank _d"> </span>para <span class="blank _d"> </span>formular <span class="blank _d"> </span>el <span class="blank _d"> </span>producto <span class="blank _1"> </span>y </div><div class="t m0 xd h4 y26 ff2 fs1 fc0 sc0 ls0 ws1">evaluar las pérdidas durante el procesado. </div><div class="t m0 xd h4 y27 ff2 fs1 fc0 sc0 ls0 ws1">Los <span class="blank _6"></span>métodos <span class="blank _e"></span>de <span class="blank _e"></span>secado <span class="blank _6"></span>son <span class="blank _e"></span>los <span class="blank _e"></span>más <span class="blank _6"></span>comunes <span class="blank _e"></span>para <span class="blank _6"></span>valorar <span class="blank _e"></span>el <span class="blank _6"></span>contenido <span class="blank _e"></span>de <span class="blank _e"></span>hu<span class="blank _1"> </span>medad </div><div class="t m0 xd h4 y28 ff2 fs1 fc0 sc0 ls0 ws1">en <span class="blank _1"> </span>los <span class="blank _1"> </span>alimentos; <span class="blank _1"> </span>se <span class="blank _1"> </span>calcula <span class="blank _1"> </span>el <span class="blank _1"> </span>porcentaje <span class="blank _1"> </span>en <span class="blank _1"> </span>agua <span class="blank _1"> </span>por <span class="blank _1"> </span>la <span class="blank _1"> </span>perdida <span class="blank _1"> </span>en <span class="blank _1"> </span>peso <span class="blank _1"> </span>debida <span class="blank _1"> </span>a </div><div class="t m0 xd h4 y29 ff2 fs1 fc0 sc0 ls0 ws1">su eliminación por calentamiento bajo condiciones normalizadas. </div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div> <div id="pf3" class="pf w0 h0" data-page-no="3"><div class="pc pc3 w0 h0"><img fetchpriority="low" loading="lazy" class="bi x10 y2a w3 h7" alt="" src="https://files.passeidireto.com/1892169a-c78b-498a-99ac-a6ada403aff6/bg3.png"><div class="c x0 y0 w2 h0"><div class="t m0 xd h8 y2b ff5 fs1 fc0 sc0 ls0 ws1">Los <span class="blank _6"></span>\u201csólidos totales\u201d<span class="blank _c"></span> <span class="blank _6"></span>se <span class="blank _c"></span>definen <span class="blank _6"></span>como la<span class="blank _c"></span> <span class="blank _6"></span>materia seca <span class="blank _6"></span>que <span class="blank _6"></span>permanece <span class="blank _c"></span>en <span class="blank _6"></span>el <span class="blank _c"></span>alimento </div><div class="t m0 xd h4 y2c ff2 fs1 fc0 sc0 ls0 ws1">posterior <span class="blank _4"> </span>a <span class="blank _4"> </span>la <span class="blank _4"> </span>remoción <span class="blank _4"> </span>del <span class="blank _4"> </span>agua. <span class="blank _7"> </span>El <span class="blank _b"> </span>valor <span class="blank _7"> </span>de <span class="blank _4"> </span>los <span class="blank _4"> </span>sólidos <span class="blank _4"> </span>totales <span class="blank _4"> </span>incluye <span class="blank _4"> </span>materias </div><div class="t m0 xd h4 y2d ff2 fs1 fc0 sc0 ls0 ws1">disueltas <span class="blank _6"></span>(sólidos disueltos <span class="blank _6"></span>totales: porción <span class="blank _6"></span>que <span class="blank _c"></span>pasa <span class="blank _c"></span>a <span class="blank _6"></span>t<span class="blank _1"> </span>ravés <span class="blank _c"></span>del <span class="blank _6"></span>filtro) y <span class="blank _6"></span>no disuel<span class="blank _c"></span>to </div><div class="t m0 xd h4 y2e ff2 fs1 fc0 sc0 ls0 ws1">(sólidos suspendidos totales: porción de sólidos totales retenidos por un filtro). </div><div class="t m0 xd h4 y2f ff2 fs1 fc0 sc0 ls0 ws1">Normalmente <span class="blank _b"> </span>para <span class="blank _b"> </span>su <span class="blank _b"> </span>determinación <span class="blank _b"> </span>se <span class="blank _b"> </span>utilizan <span class="blank _b"> </span>el <span class="blank _b"> </span>método <span class="blank _5"> </span>de <span class="blank _b"> </span>desecación, <span class="blank _4"> </span>que <span class="blank _5"> </span>se </div><div class="t m0 xd h4 y30 ff2 fs1 fc0 sc0 ls0 ws1">basa <span class="blank _a"> </span>en <span class="blank _a"> </span>el <span class="blank _a"> </span>cálculo <span class="blank _f"> </span>de <span class="blank _a"> </span>porcentaje <span class="blank _f"> </span>en <span class="blank _a"> </span>agua <span class="blank _a"> </span>por <span class="blank _a"> </span>la <span class="blank _f"> </span>pérdida <span class="blank _a"> </span>de <span class="blank _a"> </span>peso <span class="blank _a"> </span>debida <span class="blank _f"> </span>a <span class="blank _a"> </span>su </div><div class="t m0 xd h4 y31 ff2 fs1 fc0 sc0 ls0 ws1">eliminación; <span class="blank _d"> </span>pero <span class="blank _d"> </span>hay <span class="blank _d"> </span>que <span class="blank _d"> </span>tener <span class="blank _d"> </span>en <span class="blank _5"> </span>cuentas <span class="blank _d"> </span>ciertas <span class="blank _d"> </span>precisiones, <span class="blank _d"> </span>en <span class="blank _d"> </span>algunos <span class="blank _d"> </span>casos, </div><div class="t m0 xd h4 y32 ff2 fs1 fc0 sc0 ls0 ws1">si <span class="blank _d"> </span>se <span class="blank _5"> </span>utiliza <span class="blank _5"> </span>calor, <span class="blank _d"> </span>a <span class="blank _5"> </span>temperaturas <span class="blank _d"> </span>altas <span class="blank _5"> </span>el <span class="blank _5"> </span>alimento <span class="blank _5"> </span>puede <span class="blank _d"> </span>deteriorarse <span class="blank _5"> </span>y <span class="blank _5"> </span>facilitar <span class="blank _d"> </span>la </div><div class="t m0 xd h4 y33 ff2 fs1 fc0 sc0 ls0 ws1">eliminación <span class="blank _5"> </span>de <span class="blank _b"> </span>otras <span class="blank _b"> </span>sustancias <span class="blank _b"> </span>de <span class="blank _5"> </span>descomposición, <span class="blank _b"> </span>así <span class="blank _b"> </span>como <span class="blank _b"> </span>la <span class="blank _5"> </span>pérdida <span class="blank _b"> </span>de <span class="blank _b"> </span>otras </div><div class="t m0 xd h4 y34 ff2 fs1 fc0 sc0 ls0 ws1">sustancias <span class="blank _6"></span>más <span class="blank _6"></span>volátiles <span class="blank _6"></span>que <span class="blank _6"></span>el <span class="blank _c"></span>agua. <span class="blank _6"></span>Para <span class="blank _6"></span>ello <span class="blank _6"></span>se <span class="blank _6"></span>debe <span class="blank _c"></span>tener <span class="blank _6"></span>el <span class="blank _6"></span>conocimiento <span class="blank _6"></span>previo </div><div class="t m0 xd h4 y35 ff2 fs1 fc0 sc0 ls0 ws1">de a que temperaturas se debe poner la muestra. </div><div class="t m0 xd h4 y36 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h3 y37 ff1 fs1 fc0 sc0 ls0 ws2">Métodos<span class="ff2 ws1"> </span></div><div class="t m0 xd h4 y38 ff2 fs1 fc0 sc0 ls1 ws3">I.<span class="ls0 ws1"> <span class="blank _10"> </span>Crisol a peso constante. </span></div><div class="t m0 xd h4 y39 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 x11 h4 y3a ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h4 y3b ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h4 y3c ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h4 y3d ff2 fs1 fc0 sc0 ls0 ws1"> </div></div><div class="c x0 y3e w2 h9"><div class="t m0 x12 ha y5 ff2 fs4 fc0 sc0 ls0 ws1">1. Marcar los crisoles en </div><div class="t m0 x13 ha y3f ff2 fs4 fc0 sc0 ls0 ws1">la parte de abajo con </div><div class="t m0 x14 ha y40 ff2 fs4 fc0 sc0 ls2">lápiz.</div><div class="t m0 xb ha y41 ff2 fs4 fc0 sc0 ls0 ws1">2. Colocarlos en la </div><div class="t m0 x15 ha y42 ff2 fs4 fc0 sc0 ls0 ws4">estufa.</div><div class="t m0 x16 ha y43 ff2 fs4 fc0 sc0 ls0 ws1">3. Sacarlos con las </div><div class="t m0 x17 ha y41 ff2 fs4 fc0 sc0 ls0 ws1">pinzas y colocar en el </div><div class="t m0 x17 ha y44 ff2 fs4 fc0 sc0 ls0 ws1">desecador, esperar a </div><div class="t m0 x18 ha y45 ff2 fs4 fc0 sc0 ls0 ws1">que se enfríen.</div><div class="t m0 x19 ha y46 ff2 fs4 fc0 sc0 ls0 ws1">4. Pesarlos y anotar su </div><div class="t m0 x1a ha y47 ff2 fs4 fc0 sc0 ls0 ws4">peso.</div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div> <div id="pf4" class="pf w0 h0" data-page-no="4"><div class="pc pc4 w0 h0"><img fetchpriority="low" loading="lazy" class="bi x1b y48 w4 hb" alt="" src="https://files.passeidireto.com/1892169a-c78b-498a-99ac-a6ada403aff6/bg4.png"><div class="c x0 y0 w2 h0"><div class="t m0 xd h4 y2b ff2 fs1 fc0 sc0 ls1 ws3">II.<span class="ls0 ws1"> <span class="blank _11"> </span>Determinación de humedad (hacer todo por triplicado). </span></div><div class="t m0 x1c h4 y49 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h4 y4a ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h3 y4b ff1 fs1 fc0 sc0 ls0 ws2">Resultados<span class="ff2 ws1"> </span></div><div class="t m0 xd h4 y4c ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0">Pe</span><span class="fc1 sc0">sos</span><span class="fc1 sc0"> </span></div><div class="t m0 xd hc y4d ff6 fs1 fc0 sc0 ls3 ws5">3a<span class="ls0 ws1"> </span></div><div class="t m0 xd h4 y4e ff2 fs1 fc0 sc0 ls0 ws1">27.91 g </div><div class="t m0 xd h4 y4f ff2 fs1 fc0 sc0 ls0 ws1">27.91 <span class="ls3">g </span> </div><div class="t m0 xd h4 y50 ff2 fs1 fc0 sc0 ls0 ws1">27.919 g </div><div class="t m0 xd h4 y51 ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0"> </span></div><div class="t m0 xd h4 y52 ff2 fs1 fc0 sc0 ls0 ws1">30.919 g </div><div class="t m0 x1d h4 y4c ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0"> </span></div><div class="t m0 x1d h4 y4d ff6 fs1 fc0 sc0 ls3 ws5">3b<span class="ff2 ls0 ws1"> </span></div><div class="t m0 x1d h4 y4e ff2 fs1 fc0 sc0 ls0 ws1">45.38 g </div><div class="t m0 x1d h4 y4f ff2 fs1 fc0 sc0 ls0 ws1">45.38 g </div><div class="t m0 x1d h4 y50 ff2 fs1 fc0 sc0 ls0 ws1">45.384 g </div><div class="t m0 x1d h4 y51 ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0"> </span></div><div class="t m0 x1d h4 y52 ff2 fs1 fc0 sc0 ls0 ws1">48.38 g </div><div class="t m0 x1e h4 y4c ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0"> </span></div><div class="t m0 x1e h4 y4d ff6 fs1 fc0 sc0 ls3 ws5">3c<span class="ff2 ls0 ws1"> </span></div><div class="t m0 x1e h4 y4e ff2 fs1 fc0 sc0 ls0 ws1">41.85 g </div><div class="t m0 x1e h4 y4f ff2 fs1 fc0 sc0 ls0 ws1">41.85 g </div><div class="t m0 x1e h4 y50 ff2 fs1 fc0 sc0 ls0 ws1">41.857 g </div><div class="t m0 x1e h4 y51 ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0"> </span></div><div class="t m0 x1e h4 y52 ff2 fs1 fc0 sc0 ls0 ws1">44.85 g </div><div class="t m0 xd h4 y53 ff2 fs1 fc0 sc0 ls0 ws1"> </div></div><div class="c x0 y54 w2 hd"><div class="t m0 x1f h4 y55 ff2 fs1 fc0 sc0 ls0 ws1">1. T<span class="blank _12"></span>omar un crisol.</div><div class="t m0 x20 h4 y56 ff2 fs1 fc0 sc0 ls0 ws1">2. Colocar en el </div><div class="t m0 x21 h4 y57 ff2 fs1 fc0 sc0 ls0 ws1">crisol 3 g de muestra </div><div class="t m0 x21 h4 y58 ff2 fs1 fc0 sc0 ls0 ws1">y anotar el peso total </div><div class="t m0 x22 h4 y59 ff2 fs1 fc0 sc0 ls0 ws1">del crisol y la </div><div class="t m0 x23 h4 y5a ff2 fs1 fc0 sc0 ls0 ws2">muestra.</div><div class="t m0 x24 h4 y5b ff2 fs1 fc0 sc0 ls0 ws1">4. Introducir el crisol </div><div class="t m0 x25 h4 y5c ff2 fs1 fc0 sc0 ls0 ws1">a la estufa y </div><div class="t m0 x26 h4 y5d ff2 fs1 fc0 sc0 ls0 ws1">mantener durante </div><div class="t m0 x27 h4 y5e ff2 fs1 fc0 sc0 ls3">1h.</div><div class="t m0 x28 h4 y5f ff2 fs1 fc0 sc0 ls0 ws1">5. Sacar con pinzas </div><div class="t m0 x29 h4 y60 ff2 fs1 fc0 sc0 ls0 ws1">y colocar en el </div><div class="t m0 x2a h4 y61 ff2 fs1 fc0 sc0 ls0 ws1">desecador hasta que </div><div class="t m0 x2b h4 y62 ff2 fs1 fc0 sc0 ls0 ws1">se enfríen. Pesar y </div><div class="t m0 x2c h4 y63 ff2 fs1 fc0 sc0 ls0 ws2">anotar<span class="blank _6"></span>.</div><div class="t m0 x2d h4 y64 ff2 fs1 fc0 sc0 ls0 ws1">6. Introducir el crisol </div><div class="t m0 x2e h4 y65 ff2 fs1 fc0 sc0 ls0 ws1">a la estufa y </div><div class="t m0 x2f h4 y66 ff2 fs1 fc0 sc0 ls0 ws1">mantener por 30 </div><div class="t m0 x30 h4 y67 ff2 fs1 fc0 sc0 ls0">min.</div><div class="t m0 x28 h4 y68 ff2 fs1 fc0 sc0 ls0 ws1">7. Sacar con pinzas </div><div class="t m0 x29 h4 y69 ff2 fs1 fc0 sc0 ls0 ws1">y colocar en el </div><div class="t m0 x2a h4 y6a ff2 fs1 fc0 sc0 ls0 ws1">desecador hasta que </div><div class="t m0 x31 h4 y6b ff2 fs1 fc0 sc0 ls0 ws1">se enfríe. </div><div class="t m0 x32 h4 y55 ff2 fs1 fc0 sc0 ls0 ws1">8. Pesar y anotar<span class="blank _6"></span>.</div><div class="t m0 x33 h4 y64 ff2 fs1 fc0 sc0 ls0 ws1">* Si el peso varía </div><div class="t m0 x34 h4 y65 ff2 fs1 fc0 sc0 ls0 ws1">colocar otras 2 h. Si </div><div class="t m0 x33 h4 y66 ff2 fs1 fc0 sc0 ls0 ws1">no varía, pesar y </div><div class="t m0 x35 h4 y67 ff2 fs1 fc0 sc0 ls0 ws1">anotar el peso.</div></div><div class="c xd y6c w5 he"><div class="t m0 x2 ha y6d ff2 fs4 fc0 sc0 ls0 ws1">Peso crisol + muestra </div></div><div class="c x1b y6e w5 he"><div class="t m0 x36 ha y6d ff2 fs4 fc0 sc0 ls0 ws1">Peso crisol </div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div> <div id="pf5" class="pf w0 h0" data-page-no="5"><div class="pc pc5 w0 h0"><img fetchpriority="low" loading="lazy" class="bi xd y6f w6 hf" alt="" src="https://files.passeidireto.com/1892169a-c78b-498a-99ac-a6ada403aff6/bg5.png"><div class="c x0 y0 w2 h0"><div class="t m0 xd h4 y2b ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0">Pe</span><span class="fc1 sc0">sos</span><span class="fc1 sc0"> </span></div><div class="t m0 xd hc y70 ff6 fs1 fc0 sc0 ls3 ws5">3a<span class="ls0 ws1"> </span></div><div class="t m0 xd h4 y71 ff2 fs1 fc0 sc0 ls0 ws1">30.859 g </div><div class="t m0 xd h4 y72 ff2 fs1 fc0 sc0 ls0 ws1">30.859 <span class="ls3">g </span> </div><div class="t m0 xd h4 y73 ff2 fs1 fc0 sc0 ls0 ws1">30.861 g </div><div class="t m0 xd h4 y74 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h4 y75 ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0">30.919 g</span><span class="fc1 sc0"> </span></div><div class="t m0 x1d h4 y2b ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0"> </span></div><div class="t m0 x1d h4 y70 ff6 fs1 fc0 sc0 ls3 ws5">3b<span class="ff2 ls0 ws1"> </span></div><div class="t m0 x1d h4 y71 ff2 fs1 fc0 sc0 ls0 ws2">48<span class="ls1 ws3">.3</span><span class="ws1">15 g </span></div><div class="t m0 x1d h4 y72 ff2 fs1 fc0 sc0 ls0 ws2">48<span class="ls1 ws3">.3</span><span class="ws1">18 g </span></div><div class="t m0 x1d h4 y73 ff2 fs1 fc0 sc0 ls0 ws2">48<span class="ls1 ws3">.3</span><span class="ws1">18 g </span></div><div class="t m0 x1d h4 y74 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 x1d h4 y75 ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0">48.38 g</span><span class="fc1 sc0"> </span></div><div class="t m0 x1e h4 y2b ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0"> </span></div><div class="t m0 x1e h4 y70 ff6 fs1 fc0 sc0 ls3 ws5">3c<span class="ff2 ls0 ws1"> </span></div><div class="t m0 x1e h4 y71 ff2 fs1 fc0 sc0 ls0 ws2">44<span class="ls1 ws3">.8</span><span class="ws1">02 g </span></div><div class="t m0 x1e h4 y72 ff2 fs1 fc0 sc0 ls0 ws2">44<span class="ls1 ws3">.8</span><span class="ws1">04 g </span></div><div class="t m0 x1e h4 y73 ff2 fs1 fc0 sc0 ls0 ws2">44<span class="ls1 ws3">.8</span><span class="ws1">05 g </span></div><div class="t m0 x1e h4 y74 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 x1e h4 y75 ff2 fs1 fc0 sc0 ls0 ws1"><span class="fc1 sc0">44.85 g</span></div><div class="t m0 xd hc y76 ff6 fs1 fc0 sc0 ls3 ws5">3a<span class="ls0 ws1"> </span></div><div class="t m0 xd h4 y77 ff2 fs1 fc0 sc0 ls0 ws1">30.863 g </div><div class="t m0 xd h4 y78 ff2 fs1 fc0 sc0 ls0 ws1">30.863 g </div><div class="t m0 xd h4 y79 ff2 fs1 fc0 sc0 ls0 ws1">30.863 g </div><div class="t m0 xd h4 y7a ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 x1d h4 y76 ff6 fs1 fc0 sc0 ls3 ws5">3b<span class="ff2 ls0 ws1"> </span></div><div class="t m0 x1d h4 y77 ff2 fs1 fc0 sc0 ls0 ws1">48.324 g </div><div class="t m0 x1d h4 y78 ff2 fs1 fc0 sc0 ls0 ws1">48.324 g </div><div class="t m0 x1d h4 y79 ff2 fs1 fc0 sc0 ls0 ws1">48.324 g </div><div class="t m0 x1d h4 y7a ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 x1e h4 y76 ff6 fs1 fc0 sc0 ls3 ws5">3c<span class="ff2 ls0 ws1"> </span></div><div class="t m0 x1e h4 y77 ff2 fs1 fc0 sc0 ls0 ws2">44.8<span class="ls3 ws5">08</span><span class="ws1"> g </span></div><div class="t m0 x1e h4 y78 ff2 fs1 fc0 sc0 ls0 ws2">44.8<span class="ls3 ws5">08</span><span class="ws1"> g </span></div><div class="t m0 x1e h4 y79 ff2 fs1 fc0 sc0 ls0 ws2">44.8<span class="ls3 ws5">08</span><span class="ws1"> g </span></div><div class="t m0 xd h4 y7b ff6 fs1 fc0 sc0 ls0 ws2">Cálculos<span class="ff2 ws1">: </span></div><div class="t m0 xd h4 y7c ff7 fs1 fc0 sc0 ls0 ws1">\u2022 Determine el % de humedad<span class="ff2">: </span></div><div class="t m0 xd h10 y7d ff8 fs1 fc0 sc0 ls0 ws1">% humedad = ((Pi - Pf) / P) x 100 </div><div class="t m0 xd h10 y7e ff8 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h10 y7f ff8 fs1 fc0 sc0 ls0 ws1">Crisol 3a </div><div class="t m0 xd h4 y80 ff2 fs1 fc0 sc0 ls0 ws1">% humedad = ((30.919g <span class="ff5 ws2">\u2013</span> 30.863g) / 3g) x 100 </div><div class="t m0 xd h4 y81 ff2 fs1 fc0 sc0 ls0 ws1">% humedad = ((0.056g) / 3g) x 100 = 0.0186 x <span class="ls3 ws5">100</span> </div><div class="t m0 xd h4 y82 ff2 fs1 fc0 sc0 ls0 ws1">% humedad = 1.86 % </div><div class="t m0 xd h4 y83 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h10 y84 ff8 fs1 fc0 sc0 ls0 ws1">Crisol 3b </div><div class="t m0 xd h4 y85 ff2 fs1 fc0 sc0 ls0 ws1">% humedad = ((48.379<span class="ls3">g </span><span class="ff5 ws2">\u2013</span><span class="ls1"> <span class="ls3 ws5">48</span>.<span class="ls3 ws5">324</span></span>g) / 3g) x 100 </div></div><div class="c x37 y86 w7 h11"><div class="t m0 x38 h12 y87 ff2 fs5 fc0 sc0 ls0 ws1">Donde: </div><div class="t m0 x38 h12 y88 ff2 fs5 fc0 sc0 ls0 ws1">Pi = Peso inicial (crisol + m<span class="blank _c"></span>uestra húmeda) </div><div class="t m0 x38 h12 y89 ff2 fs5 fc0 sc0 ls4 ws6">Pf<span class="ls0 ws1"> = Peso final (crisol + muestra seca </span></div><div class="t m0 x38 h12 y8a ff2 fs5 fc0 sc0 ls0 ws1">P = Peso de la muestra ini<span class="blank _c"></span>cial en gramos </div></div><div class="c xd y8b w5 he"><div class="t m0 x39 ha y6d ff2 fs4 fc0 sc0 ls0 ws1">Pesos después de estar en la es<span class="blank _1"> </span>tufa y enfriarse </div></div><div class="c xd y8c w5 he"><div class="t m0 x3a ha y6d ff2 fs4 fc0 sc0 ls0 ws4">Pesos<span class="ff9 ws1"> <span class="ff2">después de estar en la estufa y e<span class="blank _1"> </span>nfriarse <span class="blank _1"> </span>(segunda vez) </span></span></div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div> <div id="pf6" class="pf w0 h0" data-page-no="6"><div class="pc pc6 w0 h0"><img fetchpriority="low" loading="lazy" class="bi xd y8d w8 h13" alt="" src="https://files.passeidireto.com/1892169a-c78b-498a-99ac-a6ada403aff6/bg6.png"><div class="c x0 y0 w2 h0"><div class="t m0 xd h4 y2b ff2 fs1 fc0 sc0 ls0 ws1">% humedad = ((0.055g) / 3g) x 100 = 0.0183 x 100 </div><div class="t m0 xd h4 y70 ff2 fs1 fc0 sc0 ls0 ws1">% humedad = 1.83 % </div><div class="t m0 xd h4 y71 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h10 y72 ff8 fs1 fc0 sc0 ls0 ws1">Crisol 3c </div><div class="t m0 xd h4 y73 ff2 fs1 fc0 sc0 ls0 ws1">% humedad = ((<span class="ls3 ws5">44<span class="ls1">.</span><span class="ws1">862g </span></span><span class="ff5 ws2">\u2013</span> 44.8<span class="ls3 ws5">08</span>g) / 3g) x 100 </div><div class="t m0 xd h4 y74 ff2 fs1 fc0 sc0 ls0 ws1">% humedad = ((0.054g) / 3g) x 100 = 0.018 x 100 </div><div class="t m0 xd h4 y75 ff2 fs1 fc0 sc0 ls0 ws1">% humedad = 1.8 % </div><div class="t m0 xd h4 y76 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h3 y77 ff7 fs1 fc0 sc0 ls0 ws1">\u2022 Calcular media aritmética:<span class="ff1"> </span></div><div class="t m0 xd h10 y78 ffa fs1 fc0 sc0 ls5 ws7">X\ueb7a<span class="blank"> </span><span class="ff8 ls0 ws1"> = (<span class="ffa">\u03a3 % </span>humedad (3a, 3b, 3c) / # de muestras analizadas) X 100 </span></div><div class="t m0 xd h4 y79 ff5 fs1 fc0 sc0 ls5 ws7">X\uee44<span class="blank"> </span><span class="ff2 ls0 ws1"> = ((1.86 + 1.83 + 1.8) / 3) x 100 </span></div><div class="t m0 xd h4 y7a ff5 fs1 fc0 sc0 ls5 ws7">X\uee44<span class="blank"> </span><span class="ff2 ls0 ws1"> = ((5.49) / 3) x 100 = 1.<span class="ls3 ws5">83</span> x 100 </span></div><div class="t m0 xd h4 y7b ff5 fs1 fc0 sc0 ls5 ws7">X\uee44<span class="blank"> </span><span class="ff2 ls1 ws1"> <span class="ls6">= <span class="ls3 ws5">183</span><span class="ls0"> </span></span></span></div><div class="t m0 xd h4 y7c ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h3 y7d ff7 fs1 fc0 sc0 ls0 ws1">\u2022 Calcular el % de error:<span class="ff1"> </span></div><div class="t m0 xd h10 y7e ff8 fs1 fc0 sc0 ls0 ws1">% error = ((% humedad mayor - <span class="ls6">% </span>humedad menor) / % humedad mayor) X 100 </div><div class="t m0 xd h4 y7f ff2 fs1 fc0 sc0 ls0 ws1">% error = <span class="ls1 ws3">((</span>1.86 <span class="ff5 ws2">\u2013</span><span class="ls1"> <span class="ls3 ws5">1.</span></span>8) / 1.86) x 100 </div><div class="t m0 xd h4 y80 ff2 fs1 fc0 sc0 ls0 ws1">% error = ((0.06) / 1.86) = 0.0<span class="ls3 ws5">32</span> x 100 </div><div class="t m0 xd h4 y81 ff2 fs1 fc0 sc0 ls0 ws1">% error = 3.2 % </div><div class="t m0 xd h4 y82 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h3 y83 ff7 fs1 fc0 sc0 ls0 ws1">\u2022 Determine el % de materia seca:<span class="ff1"> </span></div><div class="t m0 xd h10 y84 ff8 fs1 fc0 sc0 ls0 ws1">% solidos totales = 100 - % de humedad </div><div class="t m0 xd h10 y85 ff8 fs1 fc0 sc0 ls0 ws1"> </div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div> <div id="pf7" class="pf w0 h0" data-page-no="7"><div class="pc pc7 w0 h0"><img fetchpriority="low" loading="lazy" class="bi x3b y8e w9 h14" alt="" src="https://files.passeidireto.com/1892169a-c78b-498a-99ac-a6ada403aff6/bg7.png"><div class="c x0 y0 w2 h0"><div class="t m0 xd h10 y2b ff8 fs1 fc0 sc0 ls0 ws1">Crisol 3a </div><div class="t m0 xd h4 y70 ff2 fs1 fc0 sc0 ls0 ws1">% solidos totales = <span class="ls3">100 </span><span class="ff5 ws2">\u2013</span> 1.86 % </div><div class="t m0 xd h4 y71 ff2 fs1 fc0 sc0 ls0 ws1">% solidos totales = 98.14 % </div><div class="t m0 xd h4 y72 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h10 y73 ff8 fs1 fc0 sc0 ls0 ws1">Crisol 3b </div><div class="t m0 xd h4 y74 ff2 fs1 fc0 sc0 ls0 ws1">% solidos totales = <span class="ls3">100 </span><span class="ff5 ws2">\u2013</span> 1.83 % </div><div class="t m0 xd h4 y75 ff2 fs1 fc0 sc0 ls0 ws1">% solidos totales = 98.17 % </div><div class="t m0 xd h4 y76 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h10 y77 ff8 fs1 fc0 sc0 ls0 ws1">Crisol 3c </div><div class="t m0 xd h4 y78 ff2 fs1 fc0 sc0 ls0 ws1">% solidos totales = <span class="ls3">100 </span><span class="ff5 ws2">\u2013</span><span class="ls1"> <span class="ls3 ws5">1.</span></span>8 % </div><div class="t m0 xd h4 y79 ff2 fs1 fc0 sc0 ls0 ws1">% solidos totales = <span class="ls3 ws5">98.</span>2 % </div><div class="t m0 xd h4 y7a ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h3 y7b ff1 fs1 fc0 sc0 ls0 ws1">Análisis de resultados </div><div class="t m0 xd h4 y7c ff2 fs1 fc0 sc0 ls0 ws1">Por <span class="blank _7"> </span>el <span class="blank _4"> </span>método <span class="blank _7"> </span>de <span class="blank _7"> </span>horno <span class="blank _4"> </span>de <span class="blank _7"> </span>secado <span class="blank _7"> </span>y <span class="blank _7"> </span>balanza <span class="blank _7"> </span>se <span class="blank _4"> </span>an<span class="blank _1"> </span>alizó <span class="blank _7"> </span>una <span class="blank _4"> </span>muestra <span class="blank _7"> </span>de <span class="blank _7"> </span>3g <span class="blank _4"> </span>d<span class="blank _1"> </span>e </div><div class="t m0 xd h4 y8f ff2 fs1 fc0 sc0 ls0 ws1">gelatina <span class="blank _6"></span>en <span class="blank _6"></span>polvo. El<span class="blank _c"></span> <span class="blank _6"></span>porcentaje <span class="blank _6"></span>de humedad <span class="blank _6"></span>de <span class="blank _6"></span>la <span class="blank _6"></span>muestra <span class="blank _c"></span>utilizada <span class="blank _6"></span>está <span class="blank _6"></span>entre <span class="blank _6"></span>1.7% </div><div class="t m0 xd h4 y90 ff2 fs1 fc0 sc0 ls0 ws1">y 1.86 %. Y porcentaje de materia seca se encuentra entre 98.14% - 98.2%. </div><div class="t m0 xd h4 y91 ff2 fs1 fc0 sc0 ls0 ws1">Se <span class="blank _7"> </span>realizó <span class="blank _f"> </span>el <span class="blank _7"> </span>porcentaje <span class="blank _f"> </span>de <span class="blank _7"> </span>error <span class="blank _f"> </span>para <span class="blank _7"> </span>saber <span class="blank _f"> </span>si <span class="blank _f"> </span>los <span class="blank _7"> </span>resultados <span class="blank _f"> </span>son <span class="blank _f"> </span>considerados </div><div class="t m0 xd h4 y92 ff2 fs1 fc0 sc0 ls0 ws1">aceptables <span class="blank _4"> </span>o <span class="blank _4"> </span>no, <span class="blank _4"> </span>el <span class="blank _4"> </span>cual <span class="blank _4"> </span>dio <span class="blank _4"> </span>3.2<span class="blank _1"> </span> <span class="blank _4"> </span>%, <span class="blank _7"> </span>y <span class="blank _4"> </span>por <span class="blank _4"> </span>criterio <span class="blank _4"> </span>estadístico <span class="blank _4"> </span>los <span class="blank _4"> </span>valores <span class="blank _4"> </span>que <span class="blank _4"> </span>son </div><div class="t m0 xd h4 y93 ff2 fs1 fc0 sc0 ls0 ws1">menores a 5% de error se toman como aceptables. </div><div class="t m0 xd h4 y94 ff2 fs1 fc0 sc0 ls0 ws1">También <span class="blank _1"> </span>realizamos <span class="blank _d"> </span>la <span class="blank _d"> </span>media <span class="blank _d"> </span>aritmética <span class="blank _1"> </span>de <span class="blank _d"> </span>los <span class="blank _d"> </span>resultados <span class="blank _d"> </span>obtenidos <span class="blank _1"> </span>con <span class="blank _d"> </span>el <span class="blank _d"> </span>fin <span class="blank _5"> </span>que </div><div class="t m0 xd h4 y95 ff2 fs1 fc0 sc0 ls0 ws1">se reporte solo uno de los resultados, y obtuvimos 1.83% x 100 = 183. </div><div class="t m0 xd h4 y96 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h4 y97 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h4 y98 ff2 fs1 fc0 sc0 ls0 ws1"> </div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div> <div id="pf8" class="pf w0 h0" data-page-no="8"><div class="pc pc8 w0 h0"><img fetchpriority="low" loading="lazy" class="bi xd y99 wa h15" alt="" src="https://files.passeidireto.com/1892169a-c78b-498a-99ac-a6ada403aff6/bg8.png"><div class="c x0 y0 w2 h0"><div class="t m0 xd h3 y2b ff1 fs1 fc0 sc0 ls0 ws2">Conclusión<span class="ff2 ws1"> </span></div><div class="t m0 xd h4 y70 ff2 fs1 fc0 sc0 ls0 ws1">Dando <span class="blank _4"> </span>una <span class="blank _4"> </span>perspectiva <span class="blank _4"> </span>final, <span class="blank _b"> </span>se <span class="blank _4"> </span>podría <span class="blank _4"> </span>decir <span class="blank _4"> </span>que <span class="blank _4"> </span>con <span class="blank _4"> </span>esta <span class="blank _4"> </span>práctica <span class="blank _4"> </span>se <span class="blank _4"> </span>observó <span class="blank _4"> </span>y </div><div class="t m0 xd h4 y9a ff2 fs1 fc0 sc0 ls0 ws1">analizo <span class="blank _1"> </span>la <span class="blank _d"> </span>importancia <span class="blank _d"> </span>que <span class="blank _d"> </span>conlleva <span class="blank _d"> </span>determinar <span class="blank _d"> </span>la <span class="blank _d"> </span>humedad <span class="blank _d"> </span>de <span class="blank _d"> </span>los <span class="blank _d"> </span>alimentos, <span class="blank _d"> </span>cabe </div><div class="t m0 xd h4 y9b ff2 fs1 fc0 sc0 ls0 ws1">recalcar que, aunque fu<span class="blank _c"></span>e un método sencillo pero <span class="blank _c"></span>que necesita mucho <span class="blank _c"></span>tiempo pues </div><div class="t m0 xd h4 y2f ff2 fs1 fc0 sc0 ls0 ws1">se necesita <span class="blank _c"></span>que la mu<span class="blank _c"></span>estra se <span class="blank _c"></span>encuentre térmicamente establ<span class="blank _c"></span>e, se pudo <span class="blank _c"></span>observar a </div><div class="t m0 xd h4 y30 ff2 fs1 fc0 sc0 ls0 ws1">simple vista la cantidad de <span class="blank _1"> </span>humedad que absorben los <span class="blank _1"> </span>alimentos <span class="blank _1"> </span>y cómo influye en<span class="blank _1"> </span> </div><div class="t m0 xd h4 y31 ff2 fs1 fc0 sc0 ls0 ws1">su gramaje. Dado que contábamos con poco tiempo para <span class="blank _c"></span>el procedimiento, se tuvo </div><div class="t m0 xd h4 y32 ff2 fs1 fc0 sc0 ls0 ws1">que <span class="blank _1"> </span>aumentar <span class="blank _d"> </span>la <span class="blank _d"> </span>temperatura <span class="blank _d"> </span>del <span class="blank _d"> </span>horno <span class="blank _1"> </span>para <span class="blank _d"> </span>reducir <span class="blank _d"> </span>los <span class="blank _d"> </span>tiempos <span class="blank _d"> </span>y <span class="blank _d"> </span>que <span class="blank _1"> </span>se <span class="blank _d"> </span>perdiera </div><div class="t m0 xd h4 y33 ff2 fs1 fc0 sc0 ls0 ws1">la humedad rápidamente. </div><div class="t m0 xd h4 y9c ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h3 y9d ff1 fs1 fc0 sc0 ls0 ws2">Evaluación<span class="ff2 ws1"> </span></div><div class="t m0 x1f hc y9e ffb fs1 fc0 sc0 ls3 ws8">1.<span class="ff6 ls7 ws1"> <span class="ffa ls0">¿Cuál es el papel del agua en los alimentos? <span class="ff8"> </span></span></span></div><div class="t m0 xd h8 y9f ff5 fs1 fc0 sc0 ls0 ws1">Los <span class="blank _1"> </span>líquidos <span class="blank _d"> </span>en <span class="blank _1"> </span>los <span class="blank _1"> </span>alimentos <span class="blank _d"> </span>cumplen <span class="blank _1"> </span>funciones <span class="blank _d"> </span>relacionadas <span class="blank _1"> </span>con <span class="blank _d"> </span>la <span class="blank _1"> </span>disolución <span class="blank _1"> </span>de<span class="blank _1"> </span> </div><div class="t m0 xd h8 y38 ff5 fs1 fc0 sc0 ls0 ws1">los <span class="blank _1"> </span>alimentos, <span class="blank _1"> </span>su <span class="blank _1"> </span>estructura <span class="blank _1"> </span>y <span class="blank _1"> </span>su <span class="blank _1"> </span>movilidad <span class="blank _1"> </span>dentro <span class="blank _1"> </span>del <span class="blank _d"> </span>organismo. <span class="blank _1"> </span>Los <span class="blank _1"> </span>alimentos <span class="blank _1"> </span>se<span class="blank _1"> </span> </div><div class="t m0 xd h4 ya0 ff5 fs1 fc0 sc0 ls0 ws1">caracterizan <span class="blank _1"> </span>así <span class="blank _1"> </span>por <span class="blank _1"> </span>la <span class="blank _1"> </span>cantidad <span class="blank _1"> </span>de <span class="blank _d"> </span>agua<span class="ff2 ls1"> </span>que <span class="blank _1"> </span>contienen, <span class="blank _1"> </span>y <span class="blank _1"> </span>tam<span class="blank _1"> </span>bién <span class="blank _1"> </span>por <span class="blank _1"> </span><span class="lsa ws9">la</span><span class="ff2 ls1"> </span>actividad.<span class="blank _1"> </span> </div><div class="t m0 xd h8 ya1 ff5 fs1 fc0 sc0 ls0 ws1">El agua la necesitamos para el proceso digestivo, transporte de nutrientes por todo </div><div class="t m0 xd h4 ya2 ff5 fs1 fc0 sc0 ls0 ws1">el organismo y para mantenernos hidratados y saludables. <span class="ff2"> </span></div><div class="t m0 x1f hc ya3 ffb fs1 fc0 sc0 ls3 ws8">2.<span class="ff6 ls7 ws1"> <span class="ffa ls0">Especifique <span class="blank _13"> </span>la <span class="blank _13"> </span>NOM <span class="blank _13"> </span>para <span class="blank _14"> </span>determinación <span class="blank _14"> </span>de <span class="blank _13"> </span>humedad <span class="blank _13"> </span>y <span class="blank _14"> </span>las </span></span></div><div class="t m0 x3c h10 ya4 ffa fs1 fc0 sc0 ls0 ws1">consideraciones pertinentes. <span class="ff8"> </span></div><div class="t m0 xd h4 ya5 ff5 fs1 fc0 sc0 ls0 ws1">Norma <span class="blank _6"></span>Oficial <span class="blank _e"></span>Mexicana<span class="ff2 ls1"> </span><span class="fc2 ws2">Nom-1<span class="blank _6"></span>16-Ssa1-1994<span class="fc0 ws1">, <span class="blank _6"></span>Bienes <span class="blank _e"></span>y <span class="blank _6"></span>Servicios. <span class="blank _6"></span>Determinación <span class="blank _e"></span>de<span class="blank _1"> </span> </span></span></div><div class="t m0 xd h4 ya6 ff5 fs1 fc0 sc0 ls0 ws1">Humedad en alimentos por tratamiento térmico. Método por <span class="blank _6"></span>Arena o Gasa.<span class="ff2"> </span></div><div class="t m0 xd h8 ya7 ff5 fs1 fc0 sc0 ls0 ws1">Este método <span class="blank _6"></span>se basa en <span class="blank _6"></span>que, al aña<span class="blank _c"></span>dir arena <span class="blank _c"></span>o gasa, <span class="blank _6"></span>se incrementa la<span class="blank _c"></span> superfici<span class="blank _c"></span>e de </div><div class="t m0 xd h8 ya8 ff5 fs1 fc0 sc0 ls0 ws1">contacto <span class="blank _d"> </span>y <span class="blank _d"> </span>la <span class="blank _d"> </span>circulación <span class="blank _d"> </span>del <span class="blank _5"> </span>aire <span class="blank _d"> </span>en <span class="blank _5"> </span>la <span class="blank _d"> </span>muestra, <span class="blank _d"> </span>favoreciéndose <span class="blank _d"> </span>así <span class="blank _d"> </span>la <span class="blank _5"> </span>evaporación </div><div class="t m0 xd h4 ya9 ff5 fs1 fc0 sc0 ls0 ws1">durante el tratamiento térmico.<span class="ff2"> </span></div><div class="t m0 xd h8 yaa ff5 fs1 fc0 sc0 ls0 ws1">Los <span class="blank _1"> </span>reactivos <span class="blank _1"> </span>que <span class="blank _d"> </span>a <span class="blank _1"> </span>continuación <span class="blank _d"> </span>se <span class="blank _1"> </span>mencionan <span class="blank _1"> </span>deben <span class="blank _d"> </span>ser <span class="blank _1"> </span>grado <span class="blank _d"> </span>analítico, <span class="blank _1"> </span>cuando </div><div class="t m0 xd h4 yab ff5 fs1 fc0 sc0 ls0 ws1">se indique agua, debe entenderse agua destilada. <span class="ff2"> </span></div><div class="t m0 x1f h4 yac ff3 fs1 fc0 sc0 ls8">\u2212<span class="ff2 ls9 ws1"> <span class="ff5 ls0">Sílica gel con indicador de humedad. <span class="ff2"> </span></span></span></div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div> <div id="pf9" class="pf w0 h0" data-page-no="9"><div class="pc pc9 w0 h0"><img fetchpriority="low" loading="lazy" class="bi xd yad wb h16" alt="" src="https://files.passeidireto.com/1892169a-c78b-498a-99ac-a6ada403aff6/bg9.png"><div class="c x0 y0 w2 h0"><div class="t m0 x1f h4 yae ff3 fs1 fc0 sc0 ls8">\u2212<span class="ff2 ls9 ws1"> <span class="ff5 ls0">Arena <span class="blank _6"></span>de <span class="blank _6"></span>mar <span class="blank _6"></span>purificada <span class="blank _6"></span>con <span class="blank _c"></span>ácido <span class="blank _6"></span>y <span class="blank _6"></span>calcinada <span class="blank _6"></span>(tamaño <span class="blank _6"></span>de <span class="blank _c"></span>partícula, <span class="blank _6"></span>0,1 <span class="blank _6"></span>a <span class="blank _6"></span>0,3 </span></span></div><div class="t m0 x3d h4 yaf ff5 fs1 fc0 sc0 ls0 ws1">mm) o gasa. <span class="ff2"> </span></div><div class="t m0 x1f h4 yb0 ff3 fs1 fc0 sc0 ls8">\u2212<span class="ff2 ls9 ws1"> </span><span class="ff5 ls0 ws2">Agua.<span class="ff2 ws1"> </span></span></div><div class="t m0 xd h8 yb1 ff5 fs1 fc0 sc0 ls0 ws1">Los aparatos <span class="blank _1"> </span>que a <span class="blank _1"> </span>continuación <span class="blank _1"> </span>se indican <span class="blank _1"> </span>deben <span class="blank _1"> </span>estar <span class="blank _1"> </span>calibrados y <span class="blank _1"> </span>ser <span class="blank _1"> </span>ajustados </div><div class="t m0 xd h4 yb2 ff5 fs1 fc0 sc0 ls0 ws1">antes de su operación: <span class="ff2"> </span></div><div class="t m0 x1f h4 yb3 ff3 fs1 fc0 sc0 ls8">\u2212<span class="ff2 ls9 ws1"> <span class="ff5 ls0">Baño maría, o bien, placa calefactora eléctrica termostatizada<span class="ls1">. </span><span class="ff2"> </span></span></span></div><div class="t m0 x1f h4 yb4 ff3 fs1 fc0 sc0 ls8">\u2212<span class="ff2 ls9 ws1"> <span class="ff5 ls0">Balanza analítica con ± 0,1 mg de sensibilidad. <span class="ff2"> </span></span></span></div><div class="t m0 x1f h4 yb5 ff3 fs1 fc0 sc0 ls8">\u2212<span class="ff2 ls9 ws1"> <span class="ff5 ls0">Estufa con termostato para mantener una temperatura de 100 ± 2 °C.<span class="ff2"> </span></span></span></div><div class="t m0 xd h4 yb6 ff5 fs1 fc0 sc0 ls0 ws1">Preparación de las cápsulas. <span class="ff2"> </span></div><div class="t m0 xd h8 yb7 ff5 fs1 fc0 sc0 ls0 ws1">Para <span class="blank _6"></span>cada <span class="blank _c"></span>muestra <span class="blank _c"></span>preparar <span class="blank _6"></span>dos <span class="blank _c"></span>cápsulas <span class="blank _6"></span>y <span class="blank _c"></span>las <span class="blank _6"></span>tapas respectivas <span class="blank _6"></span>con <span class="blank _6"></span>las <span class="blank _c"></span>siguientes </div><div class="t m0 xd h4 yb8 ff5 fs1 fc0 sc0 ls0 ws1">características: <span class="ff2"> </span></div><div class="t m0 xd h8 yb9 ff5 fs1 fc0 sc0 ls0 ws1">Cápsulas <span class="blank _4"> </span>de <span class="blank _4"> </span>níquel, <span class="blank _7"> </span>aluminio <span class="blank _4"> </span>o <span class="blank _4"> </span>vidrio, <span class="blank _7"> </span>con <span class="blank _4"> </span>30 <span class="blank _4"> </span>g <span class="blank _7"> </span>de <span class="blank _4"> </span>arena <span class="blank _4"> </span>como <span class="blank _7"> </span>máximo, <span class="blank _4"> </span>o <span class="blank _4"> </span>gasa </div><div class="t m0 xd h8 yba ff5 fs1 fc0 sc0 ls0 ws1">recortada <span class="blank _f"> </span>al <span class="blank _f"> </span>tamaño <span class="blank _f"> </span>del <span class="blank _f"> </span>fondo <span class="blank _f"> </span>de <span class="blank _f"> </span>la <span class="blank _f"> </span>cápsula <span class="blank _f"> </span>y <span class="blank _a"> </span>una <span class="blank _f"> </span>varilla <span class="blank _f"> </span>de <span class="blank _f"> </span>vidrio <span class="blank _f"> </span>de <span class="blank _f"> </span>longitud </div><div class="t m0 xd h8 ybb ff5 fs1 fc0 sc0 ls0 ws1">apropiada para <span class="blank _1"> </span>reposar <span class="blank _1"> </span>oblicuamente en <span class="blank _1"> </span>la cápsula <span class="blank _1"> </span>sin <span class="blank _1"> </span>que se <span class="blank _1"> </span>impida el <span class="blank _1"> </span>tapado <span class="blank _1"> </span>de </div><div class="t m0 xd h8 ybc ff5 fs1 fc0 sc0 ls0 ws1">ésta. <span class="blank _7"> </span>Secar <span class="blank _f"> </span>previamente <span class="blank _f"> </span>las <span class="blank _7"> </span>cápsulas <span class="blank _f"> </span>entreabiertas <span class="blank _7"> </span>(con <span class="blank _f"> </span>arena <span class="blank _7"> </span>o <span class="blank _f"> </span>gasa, <span class="blank _7"> </span>varilla <span class="blank _f"> </span>y </div><div class="t m0 xd h8 ybd ff5 fs1 fc0 sc0 ls0 ws1">tapas), <span class="blank _7"> </span>durante <span class="blank _f"> </span>un <span class="blank _7"> </span>mínimo <span class="blank _f"> </span>de <span class="blank _7"> </span>2 <span class="blank _f"> </span>horas <span class="blank _f"> </span>a <span class="blank _7"> </span>100 <span class="blank _7"> </span>± <span class="blank _f"> </span>2°C, <span class="blank _7"> </span>taparlas <span class="blank _f"> </span>e <span class="blank _f"> </span>introducir <span class="blank _7"> </span>en <span class="blank _f"> </span>un </div><div class="t m0 xd h8 ybe ff5 fs1 fc0 sc0 ls0 ws1">desecador <span class="blank _1"> </span>y <span class="blank _1"> </span>dejar <span class="blank _d"> </span>enfriar <span class="blank _1"> </span>a <span class="blank _d"> </span>temperatura <span class="blank _1"> </span>ambiente <span class="blank _1"> </span>y <span class="blank _d"> </span>pesar <span class="blank _1"> </span>con <span class="blank _d"> </span>precisión <span class="blank _1"> </span>de <span class="blank _1"> </span>0,1 <span class="blank _d"> </span>mg </div><div class="t m0 xd h4 ybf ff5 fs1 fc0 sc0 ls0 ws1">(masa M1)<span class="ff2"> </span></div><div class="t m0 xd h4 yc0 ff5 fs1 fc0 sc0 ls0 ws1">Preparación de la muestra.<span class="ff2"> </span></div><div class="t m0 xd h8 yc1 ff5 fs1 fc0 sc0 ls0 ws1">Justo <span class="blank _d"> </span>antes <span class="blank _d"> </span>de <span class="blank _5"> </span>tomar <span class="blank _d"> </span>la <span class="blank _5"> </span>muestra, <span class="blank _d"> </span>homogeneizarla <span class="blank _d"> </span>bien, <span class="blank _5"> </span>si <span class="blank _5"> </span>es <span class="blank _d"> </span>necesario, <span class="blank _d"> </span>colocar <span class="blank _5"> </span>el </div><div class="t m0 xd h8 yc2 ff5 fs1 fc0 sc0 ls0 ws1">envase <span class="blank _1"> </span>original <span class="blank _1"> </span>en <span class="blank _1"> </span>ba<span class="blank _1"> </span>ño <span class="blank _1"> </span>maría <span class="blank _1"> </span>a <span class="blank _d"> </span>40ºC <span class="blank _1"> </span>para <span class="blank _d"> </span>poner <span class="blank _1"> </span>en <span class="blank _1"> </span>suspensión <span class="blank _d"> </span>los <span class="blank _1"> </span>componentes </div><div class="t m0 xd h4 yc3 ff5 fs1 fc0 sc0 ls0 ws1">que hayan podido separarse. (Por ejemplo, grasa y fibras).<span class="ff2"> </span></div><div class="t m0 x1f hc yc4 ffb fs1 fc0 sc0 ls3 ws8">3.<span class="ff6 ls7 ws1"> <span class="ffa ls0">¿Cuál <span class="blank _5"> </span>es <span class="blank _b"> </span>la <span class="blank _b"> </span>importancia <span class="blank _5"> </span>de <span class="blank _b"> </span>poner <span class="blank _5"> </span>a <span class="blank _b"> </span>peso <span class="blank _5"> </span>constante <span class="blank _b"> </span>el <span class="blank _b"> </span>material <span class="blank _5"> </span>utilizado </span></span></div><div class="t m0 x3c h10 yc5 ffa fs1 fc0 sc0 ls0 ws1">en la determinación de humedad? <span class="ff8"> </span></div><div class="t m0 xd h4 yc6 ff5 fs1 fc0 sc0 ls0 ws1">Para llevar a cabo determinaciones gravimétricas de humedad.<span class="ff2"> </span></div><div class="t m0 xd h4 yc7 ff2 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h17 yc8 ff2 fs3 fc0 sc0 ls0 ws1"> </div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div> <div id="pfa" class="pf w0 h0" data-page-no="a"><div class="pc pca w0 h0"><img fetchpriority="low" loading="lazy" class="bi xd yc9 wa h18" alt="" src="https://files.passeidireto.com/1892169a-c78b-498a-99ac-a6ada403aff6/bga.png"><div class="c x0 y0 w2 h0"><div class="t m0 x1f hc y2b ffb fs1 fc0 sc0 ls3 ws8">4.<span class="ff6 ls7 ws1"> <span class="ffa ls0">¿En <span class="blank _3"> </span>qué <span class="blank _15"> </span>se <span class="blank _15"> </span>basa <span class="blank"> </span>la<span class="blank _c"></span> <span class="blank _15"> </span>selección <span class="blank _3"> </span>de <span class="blank _15"> </span>un <span class="blank _3"> </span>método <span class="blank _15"> </span>para <span class="blank _3"> </span>determinación <span class="blank _15"> </span>de </span></span></div><div class="t m0 x3c h10 y2c ffa fs1 fc0 sc0 ls0 ws1">humedad? <span class="ff8"> </span></div><div class="t m0 xd h8 y2d ff5 fs1 fc0 sc0 ls0 ws1">El método más <span class="blank _c"></span>común para determinar <span class="blank _c"></span>el contenido de <span class="blank _c"></span>humedad es analíticamente </div><div class="t m0 xd h8 y2e ff5 fs1 fc0 sc0 ls0 ws1">a través de<span class="blank _c"></span> la <span class="blank _c"></span>pérdida de <span class="blank _c"></span>peso medi<span class="blank _c"></span>ante el método <span class="blank _c"></span>de secado<span class="blank _c"></span> en <span class="blank _c"></span>mufla o <span class="blank _c"></span>estufa, en </div><div class="t m0 xd h4 yca ff5 fs1 fc0 sc0 ls0 ws1">el <span class="blank _4"> </span>que<span class="ff2 ls1"> </span><span class="fc2">el <span class="blank _4"> </span>contenido <span class="blank _4"> </span>de <span class="blank _7"> </span>humedad <span class="blank _4"> </span>se <span class="blank _4"> </span>determina <span class="blank _4"> </span>a <span class="blank _4"> </span>partir <span class="blank _7"> </span>del <span class="blank _4"> </span>cambio <span class="blank _4"> </span>de <span class="blank _4"> </span>peso <span class="blank _4"> </span>de <span class="blank _4"> </span>la </span></div><div class="t m0 xd h17 ycb ff5 fs1 fc2 sc0 ls0 ws1">muestra después de la evaporación del agua absorbida en el horno<span class="fc0 ls1">.<span class="ff2 fs3 ls0"> </span></span></div><div class="t m0 x1f hc y31 ffb fs1 fc0 sc0 ls3 ws8">5.<span class="ff6 ls7 ws1"> <span class="ffa ls0">¿Cómo se realiza la determinación de humedad en alimentos líquidos?<span class="ff8"> </span></span></span></div><div class="t m0 xd h8 y32 ff5 fs1 fc0 sc0 ls0 ws1">El contenido <span class="blank _1"> </span>de humedad <span class="blank _1"> </span>se <span class="blank _1"> </span>determina mediante <span class="blank _1"> </span>un método <span class="blank _d"> </span>termogravimétrico, es </div><div class="t m0 xd h8 y33 ff5 fs1 fc0 sc0 ls0 ws1">decir<span class="blank _6"></span>, por <span class="blank _1"> </span>pérdida <span class="blank _1"> </span>por <span class="blank _1"> </span>secado, <span class="blank _1"> </span>mediante <span class="blank _1"> </span>el <span class="blank _1"> </span>cual <span class="blank _1"> </span>se <span class="blank _1"> </span>calienta <span class="blank _1"> </span>la <span class="blank _1"> </span>muestra <span class="blank _1"> </span>y <span class="blank _1"> </span>se <span class="blank _1"> </span>registra </div><div class="t m0 xd h17 y34 ff5 fs1 fc0 sc0 ls0 ws1">la pérdida de peso debida a la evaporación de la humedad.<span class="ff2 fs3"> </span></div><div class="t m0 xd h3 ycc ff1 fs1 fc0 sc0 ls0 ws1"> </div><div class="t m0 xd h3 ycd ff1 fs1 fc0 sc0 ls0 ws2">Referencias<span class="ff2 ws1"> </span></div><div class="t m0 x1f h4 y9f ffc fs1 fc0 sc0 ls8">\u27a2<span class="ff2 lsb ws1"> <span class="ff5 ls0">Alfonso, L. (2016).</span><span class="ls1"> <span class="ff5 ls0">PRÁCTICA<span class="blank _e"></span> N<span class="blank _1"> </span>o. 4. DETERMINACIÓN DE HUMEDAD.<span class="ff2"> </span></span></span></span></div><div class="t m0 x1f h4 y1b ffc fs1 fc0 sc0 ls8">\u27a2<span class="ff2 lsb ws1"> <span class="ff5 ls0">Análisis <span class="blank _16"> </span>de <span class="blank _16"> </span>Humedad, <span class="blank _16"> </span>Solidos <span class="blank _16"> </span>T<span class="blank _12"></span>otales <span class="blank _16"> </span>y <span class="blank _16"> </span>Cenizas <span class="blank _16"> </span>en <span class="blank _9"> </span>Alimentos. <span class="blank _16"> </span>(s/f). </span></span></div><div class="t m0 x3d h8 yce ff5 fs1 fc0 sc0 ls0 ws1">Recuperado <span class="blank _17"> </span>el <span class="blank _17"> </span>8 <span class="blank _17"> </span>de <span class="blank _17"> </span>marzo <span class="blank _17"> </span>de <span class="blank _17"> </span>2023, <span class="blank _17"> </span>de <span class="blank _17"> </span>prezi.com <span class="blank _17"> </span>website: </div><div class="t m0 x3d h8 ycf ff5 fs1 fc0 sc0 ls0 ws2">https://prezi.com/5dri2ul7vwpl/analisis-<span class="ls3 ws5">de</span>-humedad-solidos-totales-y-</div><div class="t m0 x3d h8 yd0 ff5 fs1 fc0 sc0 ls0 ws2">cenizas-<span class="ls3 ws5">en</span>-</div><div class="t m0 x3d h4 yd1 ff5 fs1 fc0 sc0 ls0 ws2">alimentos/?frame=d8b57ae51e96dc576276218c412bcea64e5266f7<span class="ff2 ws1"> </span></div><div class="t m0 x1f h4 yd2 ffc fs1 fc0 sc0 ls8">\u27a2<span class="ff2 lsb ws1"> <span class="ff5 ls0">de <span class="blank _5"> </span>los <span class="blank _1"> </span>Alimentos, <span class="blank _b"> </span>P<span class="blank _12"></span>. <span class="blank _5"> </span>P<span class="blank _12"></span>. <span class="blank _b"> </span>de <span class="blank _b"> </span>C. <span class="blank _5"> </span>y<span class="blank _e"></span>. <span class="blank _5"> </span>T<span class="blank _18"></span>. <span class="blank _5"> </span>(2014).<span class="blank _1"> </span><span class="ff2 ls1"> </span>PRÁCTICA<span class="blank _6"></span> <span class="blank _5"> </span>1: <span class="blank _b"> </span>DETERMINACIÓN </span></span></div><div class="t m0 x3d h4 yd3 ff5 fs1 fc0 sc0 ls0 ws1">DE HUMEDAD EN <span class="blank _e"></span>A<span class="blank _1"> </span>LIMENTOS.<span class="ff2"> </span></div><div class="t m0 x1f h4 yd4 ffc fs1 fc0 sc0 ls8">\u27a2<span class="ff2 lsb ws1"> <span class="ff5 ls0">de <span class="blank _f"> </span>Salud, <span class="blank _a"> </span>S. <span class="blank _f"> </span>(2004).<span class="blank _1"> </span><span class="ff2"> </span><span class="ls3 ws5">08<span class="ls1">-</span>10</span>-95 <span class="blank _f"> </span>NORMA<span class="blank _6"></span> <span class="blank _f"> </span>Oficial <span class="blank _a"> </span>Mexicana <span class="blank _f"> </span>NOM<span class="blank _1"> </span>-1<span class="blank _e"></span>16-SSA1-</span></span></div><div class="t m0 x3d h8 yd5 ff5 fs1 fc0 sc0 ls0 ws1">1994, <span class="blank"> </span>Bienes <span class="blank"> </span>y <span class="blank"> </span>servicios. <span class="blank"> </span>Determinación <span class="blank"> </span>de <span class="blank"> </span>humedad <span class="blank"> </span>en <span class="blank"> </span>alimentos <span class="blank"> </span>por </div><div class="t m0 x3d h4 yd6 ff5 fs1 fc0 sc0 ls0 ws1">tratamiento térmico. Método por arena o gasa.<span class="ff2"> </span></div><div class="t m0 x1f h4 yd7 ffc fs1 fc0 sc0 ls8">\u27a2<span class="ff2 lsb ws1"> <span class="ff5 ls0">Mettler-T<span class="blank _18"></span>oledo <span class="blank _16"> </span>Internationa<span class="blank _c"></span>l <span class="blank _16"> </span>Inc. <span class="blank _16"> </span>all <span class="blank _16"> </span>rights <span class="blank _16"> </span>reserved. <span class="blank _16"> </span>(2022, <span class="blank _16"> </span>enero <span class="blank _16"> </span>10). </span></span></div><div class="t m0 x3d h8 yd8 ff5 fs1 fc0 sc0 ls0 ws1">Determinación <span class="blank _7"> </span>del <span class="blank _7"> </span>contenido <span class="blank _f"> </span>de <span class="blank _7"> </span>humedad. <span class="blank _7"> </span>Recuperado <span class="blank _f"> </span>el <span class="blank _7"> </span>8 <span class="blank _7"> </span>de <span class="blank _f"> </span>marzo <span class="blank _7"> </span>de </div><div class="t m0 x3d h8 yd9 ff5 fs1 fc0 sc0 ls0 ws1">2023, <span class="blank _16"> </span>de <span class="blank _19"> </span>Mettler-T<span class="blank _18"></span>oledo <span class="blank _16"> </span>International <span class="blank _16"> </span>Inc. <span class="blank _16"> </span>all <span class="blank _19"> </span>rights <span class="blank _16"> </span>reserved <span class="blank _19"> </span>website: </div><div class="t m0 x3d h8 yda ff5 fs1 fc0 sc0 ls0 ws2">https://www<span class="blank _6"></span>.mt.com/mx/es/home/applications/Laboratory_weighing/moisture</div><div class="t m0 x3d h4 ydb ff5 fs1 fc0 sc0 ls0 ws2">-content-determination.html<span class="ff2 ws1"> </span></div><div class="t m0 x1f h4 ydc ffc fs1 fc0 sc0 ls8">\u27a2<span class="ff2 lsb ws1"> <span class="ff5 ls0">mix. (2021, mayo <span class="blank _1"> </span>6). ¿Cuál es <span class="blank _1"> </span>la importancia del <span class="blank _1"> </span>agua en los alimentos? <span class="blank _1"> </span><span class="ffd fc3 wsa">\uefab<span class="blank _1a"></span><span class="fc4">\uefac<span class="blank _1a"></span><span class="fc5">\uefad<span class="blank _1b"></span><span class="fc6">\uefae<span class="blank _1b"></span><span class="fc7">\uefaf<span class="blank _1a"></span><span class="fc8">\uefb0<span class="blank _1b"></span><span class="fc9">\uefb1<span class="blank _1a"></span><span class="fca ls1">\uefb2<span class="ff5 fc0 ls0 ws1"> </span></span></span></span></span></span></span></span></span></span></span></div><div class="t m0 x3d h8 ydd ff5 fs1 fc0 sc0 ls0 ws1">- <span class="blank _b"> </span>Acuapack <span class="blank _5"> </span>Acuapack. <span class="blank _f"> </span>Recuperado <span class="blank _7"> </span>el <span class="blank _f"> </span>8 <span class="blank _7"> </span>de <span class="blank _f"> </span>marzo <span class="blank _f"> </span>de <span class="blank _7"> </span>2023, <span class="blank _f"> </span>de <span class="blank _5"> </span>Acuapack </div><div class="t m0 x3d h8 yde ff5 fs1 fc0 sc0 ls0 ws1">website: <span class="blank _0"> </span>https://www<span class="blank _e"></span>.acuapack.com.ar/agua-y-salud-import<span class="blank _1"> </span>ancia-<span class="ls3 ws5">del<span class="ls1">-</span>agua</span>-</div><div class="t m0 x3d h4 ydf ff5 fs1 fc0 sc0 ls3 ws5">en<span class="ls0 ws2">-los-alim/<span class="ff2 ws1"> </span></span></div><div class="t m0 x1f h4 ye0 ffc fs1 fc0 sc0 ls8">\u27a2<span class="ff2 lsb ws1"> <span class="ff5 ls0">T<span class="blank _6"></span>irado, D., Montero, P<span class="blank _12"></span>., & <span class="blank _e"></span>Acevedo, D. (2014, <span class="blank _c"></span>junio 18). <span class="blank _c"></span>Estudio Comparativo </span></span></div><div class="t m0 x3d h8 ye1 ff5 fs1 fc0 sc0 ls0 ws1">de <span class="blank _1c"> </span>Métodos <span class="blank _1c"> </span>Empleados <span class="blank _1c"> </span>para <span class="blank _1c"> </span>la <span class="blank _1c"> </span>Determinación <span class="blank _1c"> </span>de <span class="blank _1c"> </span>Humedad <span class="blank _1c"> </span>de <span class="blank _1c"> </span>V<span class="blank _e"></span>arias </div><div class="t m0 x3d h4 ye2 ff5 fs1 fc0 sc0 ls0 ws1">Matrices <span class="blank _6"></span>Alimentarias.<span class="ff2"> </span>Información <span class="blank _c"></span>T<span class="blank _12"></span>ecnológica, 3,10.<span class="ff2"> </span></div><div class="t m0 xd h4 ye3 ff2 fs1 fc0 sc0 ls0 ws1"> </div></div></div><div class="pi" data-data="{"ctm":[1.000000,0.000000,0.000000,1.000000,0.000000,0.000000]}"></div></div>
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