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REVIEW ON ORGANOLEPTIC PROPERTIES OF PACKAGED SACHET WATER SOLD

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RESEARCH INFORMATION

[icon type=”icon-pencil”]: REVIEW ON ORGANOLEPTIC PROPERTIES OF PACKAGED SACHET WATER SOLD
[icon type=”icon-book”]: Chapter 1 – 5
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[icon type=”icon-doc-line”]: Ms Word format

This study, REVIEW ON ORGANOLEPTIC PROPERTIES OF PACKAGED SACHET WATER SOLD contains concise information that will serve as a framework or guide for your project work. The project study is well-researched for academic purposes and are usually provided in complete chapters with adequate References.

Keywords: REVIEW ON ORGANOLEPTIC PROPERTIES OF PACKAGED SACHET WATER SOLD


RESEARCH BODY

ABSTRACT

This study was carried out to Review the organoleptic properties of ten (10) selected package sachet water sold in Osiele Community Abeokuta, Ogun State. In attempt to achieve the objective of this study some chemical test were carried out to detect odor, taste and appreciate/clarity as well as to determine the pH of the selected packaged water. Also, questionnaires were administered to and only selected population of students. The sampling methods used in carrying out this research is random sampling. Ten (10) selected packaged sachet water were picked randomly in Osiele community. In this research Ten (10) selected students from the five (5) schools from Federal College of Education, Osiele, Abeokuta, Ogun State were randomly selected. The options used in conducting the questionnaire was designed with 3 (three), options (Good, Fair, Bad) for students to express their candid views. The responses obtained was analyzed and findings revealed that Orbda , Brofed and Laboj, packaged sachet water had the best taste (that is, they have good taste, compared with others). The 3 (three) package sachet water has no odor (odorless) (that is, they lack odor, colour, compared with other).. It was observed that Orbda, Brofed and Laboj packaged sachet water are potable and suitable and has the best organoleptic properties

TABLE OF CONTENT

CHAPTER ONE: INTRODUCTION

Background of the Study

Statement of the Problem

Purpose of the Study

Significance of the Study

Limitation of the Study

Definition of Terms

CHAPTER TWO: REVIEW OF THE STUDY

2.0       Literature review

2.1       General Method of Waste Water Analysis

2.1.1    Organoleptic Properties

2.1.2    Colour of Water

2.1.3    Odor of Water

2.2       Methods in Purifying Packaged Sachet water

2.3       Ways in Purifying Water

2.4       Human Consumption

2.5       Processes for Drinking Water Treatment

CHAPTER THREE:

MATERIALS AND METHODS                                     

CHAPTER FOUR: ANALYSIS

4.0       ANALYSIS OF RESULT

4.1       Analytical  Procedure

4.2       Physical  Test Results

4.3       Chemical test Results

4.5       pH Measurement Result

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1       Discussion

5.2       Conclusion

5.3       Recommendation

References

Questionnaire

CHAPTER ONE

1.0         INTRODUCTION

1.1         BACKGROUND OF STUDY

Water plays a vital role in human life. It is known to provide significant amount (7%) of essential nutrients to the human body. During last decade, it has been observed that the ground water is getting drastically polluted due to increased human activities. (Jameel, 1998) and Sirka, (1996).

Water has always been a subject to great interest to man since it is essential to human survival. Man needs water for industrial development, navigation, irrigation to grow food, generation of hydroelectric power, recreation and enhancement of fish, wildlife and host of other purposes.  Water has found its wildest use in industry as a medium of heat transfer, heat exchangers; it also functions as raw materials in the beverage and chemical industry. The energy required to rapture the hydrogen bonds and liberate a molecule of water to a vapor is much greater than of other chemical compounds liquid water consists of a continuous network of randomly connected hydrogen bonds which form liquid molecules that move freely. Water in its pure form is colorless, tasteless, and sparkling in nature Egereonu, (2006).

Water of suitable purity is indispensable to human metabolism. The provision of drinking water is not only safe but also pleasing in appearance, taste and odor is a matter of  high priority. Nevertheless, majority of the world‘s population (over seven billion) lacks access to safe drinking water, especially in developing countries, including Nigeria Amoo, and Akinbode, (2007).

Consequently, number of cases of water borne diseases has been seen which the cause of health hazards Muller, (2001), Ehlers, (2001), Grabow, (2001), Wat, (2001).  So basic monitoring on water quality has been necessitated to observe the demand and polluted level of ground water Geneva,(1999). A good number of water analysis experiments are regularly conducted by different groups of chemists and biologists across the country. Nath ,(2001); Inland,(2001); Fresh,(2001); Ramteke,(1992); Battacharjee,(1992) ; Karlo,(1992); Appl,(1992); Singh,(2006); Kelkar,(2001).

Various methods of improving the potability of water are gaining grounds these days. Reverse Osmosis (RO) is one of the most popular methods amongst this. Osmosis is a phenomena in which water moves from dilute salt solution to a concentrated salt solution through a semi permeable membrane whereas in reverse osmosis, an external force is applied to the water to move from a concentrated salt solution through a semi permeable membrane. On this basis, the commercial RO plants work. Thus, RO treatment removes almost all the salts from the water. Drinking Water is a vehicle for disease transmission Degremont,(1991). Many drinking water contaminants including various chemical, physical, microbiological and radiological are known to be hazardous to health WHO,(1999).

Packaged sachet water  this is any potable water processed and offered for sale in sealed food grade bottles or other appropriate containers for human consumption. FDA,(2002).  With the significance increases in sachet or bottle water consumption, there has arisen a growing concern over the bacteriological and chemical quality of these products. Anne,(2002.)

Organoleptic properties of water  are the aspects of food or other substances as experienced by the senses, including taste, sight, smell and touch , in cases where dryness, moisture and stale fresh factors are to be considered.Jasper and Womach (2005).

1.2         STATEMENT OF THE PROBLEM

            This research work seeks to provide solution to the following problems;

  1. Inadequate facilities for production of clean water.
  2. Effect of excess addition of chemicals on water organoleptic properties e.g chlorine
  3. Effects of different purification methods.
Keywords: REVIEW ON ORGANOLEPTIC PROPERTIES OF PACKAGED SACHET WATER SOLD


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