Sensory report from data

Generate a sensory analysis report from raw data. Please generate the same report as shown as a example lab report.

Lab 3 – Sweetness of Fructose and Sucrose Determined by
Different Scaling Methods
Notes: Students are responsible for preparing and conducting the tests, then entering data into a shared
excel worksheet. For this lab, you’ll work as both an experimenter and an evaluator. (You may have
somebody else set up the tests for you so that you can do the evaluation). Each student needs to upload
at least TWO subjects’ data (including data from yourself). Please take photos of your lab set ups and
include them in your lab report.
• Data Upload Due: 11:59PM CST 10/19/2023
• Report Due: 11:59PM CST 10/26/2023
Instructions
For this lab, you will have to closely follow the instructions in the lab manual (Laboratory Exercises for
Sensory Evaluation by Harry Lawless) page 57-69.
READ THE LAB MANUAL BEFORE CONDUCTING YOUR LAB.
Below are some key things.
1. Equipment
• Label gun or other means (blank labels-hand writing) of affixing 3-digit random code labels
to cups.
• Trays for each student are recommended to set up samples ahead of time.
• Balance for weighing sucrose and volumetric flasks or other containers for dissolving.
• Stir plate and stir bars.
2. Supplies
• Kool-aid Black Cherry Drink Mix Unsweetened 0.13 oz. Packet (around 3 sachet)
• Commercial sugar (sucrose) and Fructose
• 1 oz plastic cups for test samples
• Cups for rinse water
• Spring water or other odorless water of higher purity.
• Napkins, spill control, and cleanup supplies
3. Sample Preparation
• To Prepare Kool-Aid solution: Dissolve 1 sachet of Kool-Aid Unsweetened 0.13 oz. Packet in
2 L of water. Stir until dissolved.
• Use the Kool-Aid solution to prepare the samples using two different sugars: sucrose and
fructose at the following concentrations: 2.5% w/v; 5.0% w/v, 10.0% w/v, and 20.0% w/v.
• Prepare an additional 5.0% w/v sucrose solution in a 1 oz. cup as a reference sample in
magnitude estimation (assigned a sweetness value of “10”).
1|3
Table: Sample preparation
Samples
Sample 1
Sample 2
Sample 3
Concentration
For 2.5 % (w/vol) sucrose
For 5.0 % (w/vol) sucrose
For 10.0 % (w/vol) sucrose
Sample 4
Sample 5
Sample 6
Sample 7
Sample 8
Reference
For 20.0 % (w/vol) sucrose
For 2.5 % (w/vol) Fructose
For 5.0 % (w/vol) Fructose
For 10.0 % (w/vol) Fructose
For 20.0 % (w/vol) Fructose
For 5.0 % (w/vol) sucrose
•
Procedure
Add 6 g Sucrose to a beaker and make it up with the cool aid solution up to 240 ml
Add 12 g Sucrose to a beaker and make it up with the cool aid solution up to 240 ml
Add 24 g Sucrose to a beaker and make it up with the cool aid solution up to 240 ml
Add 48 g Sucrose to a beaker and make it up with the cool aid solution up to 240 ml
Add 6 g Fructose to a beaker and make it up with the cool aid solution up to 240 ml
Add 12 g Fructose to a beaker and make it up with the cool aid solution up to 240 ml
Add 24 g Fructose to a beaker and make it up with the cool aid solution up to 240 ml
Add 48 g Fructose to a beaker and make it up with the cool aid solution up to 240 ml
Add 24 g Sucrose to a beaker and make it up with the water up to 480 ml
Sample Key Codes for Magnitude Estimation
w/v Concentration
Sucrose
Fructose
2.5%
862
245
458
396
522
498
665
113
w/v Concentration
Sucrose
Fructose
2.5%
223
183
369
593
398
765
163
967
5.0%
10.0%
20.0%
•
Sample Key Codes for line scaling
5.0%
10.0%
20.0%
2|3
After preparation and when ready to evaluate, set up your tray to look somewhat like this:
Magnitude
Estimation
862
245
458
396
REF
522
498
665
113
Line Scale
223
183
369
593
398
765
163
967
4. Evaluation
a. You’ll need to collect at least two persons’ data including data from yourself. Please take
any measures necessary to minimize bias as much as possible.
b. For each evaluator, you should prepare two ballots. A ballot for magnitude estimation and a
ballot for line scaling (You can find the ballot templates on Canvas). Follow the instructions
on your ballots to conduct the exercise.
5. Data Upload
a. After collecting your data, please upload to the shared file named “Lab 3 panelist data” on
Canvas.
b. Data from your magnitude estimation will be as instructed in the ballot. Data from the line
scale will be a measure (in cm) from the left end of the line scale to the location of your
measurement.
c. For data analysis, compute means, standard deviation and standard error which is
standard deviation/sqrt(n)
d. Make a summary table for “magnitude estimation” and “line scaling” methods and include
in the results section:
3|3
Magnitude Estimation
Sucrose
Fructose
W/v
2.50%
5.00%
10.00%
20.00%
2.50%
5.00%
10.00%
20.00%
Molarity
0.073 M
0.146 M
0.292 M
0.585 M
0.139 M
0.278 M
0.556 M
1.111 M
Mean
Stdev
Std error
Line Scaling
Sucrose
Fructose
W/v
2.50%
5.00%
10.00%
20.00%
2.50%
5.00%
10.00%
20.00%
Molarity
0.073 M
0.146 M
0.292 M
0.585 M
0.139 M
0.278 M
0.556 M
1.111 M
Mean
Std
Stdev
6. Reporting
• Follow the instructions in lab manual, page 58-60.
• Plot 4 graphs (a, b, c, and d) mentioned on page 58 of lab manual under Reporting section.
a. X-axis: w/v concentration and Y-axis: Mean line scale ratings
b. X-axis: w/v concentration and Y-axis: Mean magnitude estimation ratings
c. X-axis: Molarity and Y-axis: Mean line scale ratings
d. X-axis: Molarity and Y-axis: Mean magnitude estimation ratings
•
Only answer questions 1, 2, 3a, and 3b.
1. Which sugar is sweeter, sucrose or fructose? Explain your reasoning.
2. How does the change in units of measurements change the relationship
between the two sugars?
3. Question 3 has two parts:
a. Which unit of measurement is more useful from business point of
view? Why?
b. Which unit makes more sense from a biochemical point of view? Why?
•
Read chapter 7 of the textbook for further information about scaling methods. Using
references from published papers is highly recommended.
4|3
Magnitude Estimation
Sucrose
WID
8705
8705
7691
7691
3776
3776
7345
7345
3850
3850
2786
2786
4689
4689
3449
3449
8287
8287
0594
0594
5602
5602
6898
6898
7137
7137
6141
Panelists #
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
Fructose
862
245
458
396
522
498
665
2.50%
5.00%
10.00%
20.00%
2.50%
5.00%
10.00%
2
5
5
5
0
1
8
12
2.5
1
8
0
5
2
5
5
1.5
1
8
2
3
8
4
5
1
2
2
5
5
10
10
3
5
18
20
3
4
15
5
5
5
5
10
10
12
15
5
10
14
12
14
5
20
5
16
30
20
20
18
15
15
40
10
10
40
30
18
20
30
20
30
20
25
20
16
20
20
15
10
10
20
35
40
20
20
30
25
30
50
13
10
60
40
30
25
40
20
40
30
30
40
25
40
35
40
15
20
30
2
0
10
10
0
2
8
12
1
4
5
0
2
0
0
10
2.5
5
5
0
0
0
4
3
1
5
1
6
15
15
15
8
7
20
20
7
3
20
5
8
15
8
15
9
9
20
5
4
10
10
10
7
15
5
12
20
15
15
20
30
20
30
8
10
40
20
15
20
20
15
20
20
40
20
12
17
20
20
15
5
15
6141
3228
3228
8849
8849
2276
2276
4590
4590
7227
7227
4258
4258
4258
5314
5314
1836
1836
9475
9475
5188
5188
5512
5512
9896
9896
9896
5195
5195
1426
1426
4700
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
1
5
2
5
5
2
2
1
5
2
3
10
0
2
5
5
4
2
4
1
5
5
4
3
1
2
1
2
4
0.5
2.5
4
5
10
5
10
10
3
5
9
7.5
5
7
8
5
6
10
5
5
10
9
6
10
5
9
10
6
5
5
3
4
2.5
5
10
17
20
20
20
15
12
20
11
15
17
12
16
30
18
20
20
20
20
13
10
20
15
22
24
20
15
10
6
8
4.5
10
24
30
30
25
30
25
18
25
15
25
17
18
19
50
17
30
80
60
18
20
14
30
20
40
39
15
20
20
13
12
7.5
20
45
0
0
5
0
5
1
1
3
2
10
5
6
0
4
5
5
10
5
6
2
10
10
6
7
2
0
3
1
2
1.5
2.5
4
7
10
15
5
10
2
2
0
5
8
2
14
20
15
10
5
10
7
15
10
15
20
11
13
0
7
1
4
6
3
10
10
10
20
20
10
15
4
10
7
10
15
15
18
20
13
20
20
20
15
25
22
20
30
27
25
5
14
7
11
16
6
20
30
4700
2454
2454
9170
9170
6109
6109
3781
3781
60
61
62
63
64
65
66
67
68
3
4
1
3
5
5
3
2
0.5
8
4
4
7
9
6
6
3.2
4.4
18
20
15
12
20
10
10
6.4
8
38
15
20
18
15
20
20
10.9
10.5
4
6
7
5
5
3
4
0
0.3
13
13
12
14
15
3
7
2
4
25
20
21
20
20
8
10
7.6
7.2
e
113
20.00%
25
40
20
20
50
8
30
60
20
15
50
50
30
25
50
20
35
40
50
25
20
30
30
40
20
15
20
n=68
20
40
30
30
30
12
28
17
15
20
20
20
60
20
30
40
60
20
40
35
40
50
45
41
10
20
15
16
20
20
20
50
55
22
36
25
30
20
20
10.1
10.3
Line Scaling (cm)
Sucrose
WID
8705
8705
7691
7691
3776
3776
7345
7345
3850
3850
0844
0844
2786
2786
3449
3449
4689
4689
3781
3781
8287
8287
594
594
5602
5602
6898
Panelists #
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
Fructose
223
183
369
593
398
765
163
2.50%
5.00%
10.00%
20.00%
2.50%
5.00%
10.00%
0.35
0
0.5
1
0.25
0.2
3.5
0.3
0
0.7
0.5
0.25
0.5
0
0
1
0.5
0
0.5
0.25
0.2
0.95
0.9
0.7
0.6
0.6
0.8
1.75
0
6.5
8
2.35
0.8
5.25
1.6
2
2.2
6
5.5
2.8
0.1
2
8
6
0
0.5
1.25
8.1
5.4
5.8
6.1
5
7
6.7
5.5
4.9
8
8.5
3.85
8.5
9.8
7.75
6
5.2
8
8
6
10.5
6
8.5
8
6
4.75
3.5
5.1
9
8.4
8
6
7
8.3
9.2
10.7
10.5
10.5
6.9
10.2
10.7
10.25
10.4
10.7
10.2
10.5
10.2
10.6
10.4
10.5
10.7
10.5
9
8.25
10.25
10.45
10.6
10.9
10.5
10.7
10.3
0.6
0
5
4
0.7
0.3
6
1.6
0.3
1.2
0.1
0
1.6
0.1
0
0
0
0
4
2
1.35
2.4
0
0
0
0
0.4
1.1
2.45
6.5
7
1.6
2
7.6
1.6
3.5
4.7
4
5
5.1
3.1
5
5
4
3.5
5.25
6
3.7
7.75
4
3.5
0
0
3.2
5.6
9.5
10
10.5
4.9
6.7
8.5
8.6
10.7
6.6
7.8
8
9.4
7.1
8
8
8
9
8
6.5
6.25
9.85
8
8
6.7
5.8
7
6898
7137
7137
3228
3228
8849
8849
4590
4590
2276
2276
7227
7227
4258
4258
4258
5314
5314
1836
1836
9475
9475
5188
5188
5512
5512
9896
9896
9896
5195
5195
1426
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
0.7
0.4
2.3
0.5
0.6
0.4
1
0.2
2.1
0.25
0.25
0.5
0
0.5
0.3
1.1
0
0.4
0
0.25
0.5
1.7
1.2
1.5
1
0.7
0.8
1
1.5
0.6
1.7
0.3
4.3
4.6
2.8
2.8
4.5
1.5
3
5.2
4.9
4.8
5.1
0.25
2.2
1.5
1.4
3.1
2
3
3.25
2.5
5.5
4.1
3.5
4.8
5
6
4
3
4.8
0.1
6.4
0.9
7.7
7
5.3
7
8
4.5
6.2
7.7
7.7
6.1
7.87
7.6
6.1
9.2
5.3
6.7
9.5
9
6
7
7
7.3
5.4
6.5
8
7.8
9.8
8
8
5.1
8.3
3
10.5
9.8
8.3
10.2
10.4
10.1
9.2
9.3
9.1
8.9
9.5
10
10
10.3
9.6
10.3
12.5
11.6
10
9.5
10.3
8.9
8.9
9.5
11
10.2
10.5
10.3
10
8.3
9.6
6.8
0.3
0.4
1
0
0
0.2
0.2
1.5
1.4
1.3
1.3
1.1
1.4
1.5
1.3
1.5
0
0.5
1
0.5
1.2
1.4
0.9
1.5
1.5
1
1.5
1
1
1.9
1.9
0.5
3.5
2.8
1.5
4
3.2
2
3.8
1.2
3.4
1.9
0.25
5.8
3.5
7.9
1.6
2.7
3.7
1.8
1.5
2
6
2.9
4.5
3.7
5.2
7
3
4.5
3
4.4
4.1
2.5
6.4
7.6
6.1
8
6.7
6.3
7.6
3.8
5.6
3.9
6.6
2.2
7.5
10
6.7
8.5
9.8
9.7
7.5
6.5
8.1
7.5
6
4.8
9.2
9
6.5
7
5
6.9
9.3
4.4
1426
4700
4700
2454
2454
9170
9170
6109
6109
60
61
62
63
64
65
66
67
68
0
0.8
0.6
1
0.8
0.7
0
0
1.5
2.4
2.7
2.1
3.5
3.1
4.3
2.4
4
2.8
5.2
4.3
3.5
6.5
6.4
7.7
7
8
6
10.2
8.5
7.6
10.2
8.9
10.5
10.3
10
10
0
1.2
0.9
1.2
0.6
0
1.5
1
1.5
2
4.1
3.8
3.2
4
3
3.7
5
3.6
4.8
8.8
9.1
7
7.5
6.6
5.2
8.7
7
e
967
20.00%
10.1
10.7
10.5
10.5
8.7
7.5
10.7
10.7
10.7
8
10
10
10.5
10.3
10
10
10
10.5
10.5
10.25
7
8.9
10
10.5
8.2
7.6
10.4
n=68
10.7
8.4
7.4
10.5
10.7
10.5
10.6
7.5
8.4
8.1
9.7
9.8
10.5
10.4
10
10.3
12.5
11.6
9.5
10
10.4
10.2
9.5
10.3
10.9
11
10
9.8
8.5
10
10
10.2
8.1
9.9
10
10.3
10.7
10.7
10.9
10
10
Lab 3 Report – Line scaling and magnitude estimation methods
Objectives: The objective of the experiment is …….
Method:
1. Label 1 oz cups with 3-digit codes as suggested in below tables
Sample Key Codes for Magnitude Estimation
w/v Concentration
Sucrose Fructose
2.5%
862
522
5.0%
245
498
10.0%
458
665
20.0%
396
113
Sample Key Codes for line scaling
w/v Concentration
2.5%
5.0%
10.0%
20.0%
Sucrose Fructose
223
398
183
765
369
163
593
967
2. Dissolve 1 sachet of Kool-Aid in 2 L of water. Stir until dissolved. Prepare 5 L total using
same calculations.
3. Use the Kool-Aid solution to prepare the samples using two different sugars: sucrose
and fructose at the following concentrations: 2.5% w/v; 5.0% w/v, 10.0% w/v, and
20.0% w/v.
4. Prepare an additional 5.0% w/v sucrose solution in a 1 oz. cup as a reference sample in
magnitude estimation (assigned a sweetness value of “10”).
5. Two panelists evaluated the samples and filled in the provided ballot.
6. Data analysis was performed on collective data.
Results:
Magnitude Estimation
W/v
Molarity
Mean
Stdev
Std error
2.50%
0.073 M
3.87
2.26
0.27
Sucrose
5.00%
10.00%
0.146 M 0.292 M
9.16
17.24
3.16
5.53
0.38
0.67
20.00%
0.585 M
25.17
9.3
1.13
2.50%
0.139 M
5.02
2.27
0.28
Fructose
5.00%
10.00%
0.278 M 0.556 M
12.34
18.9
5.91
6.36
0.72
0.77
20.00%
1.111 M
28.71
9.54
1.16
Fructose
5.00%
10.00%
0.278 M 0.556 M
2.45
6.42
1.02
1.86
0.13
0.24
20.00%
1.111 M
9.04
1.74
0.22
Line Scaling
W/v
Molarity
Mean
Stdev
Std error
2.50%
0.073 M
0.82
0.66
0.08
Sucrose
5.00%
10.00%
0.146 M 0.292 M
2.39
5.52
1.32
1.7
0.17
0.22
20.00%
0.585 M
8.85
1.29
0.17
2.50%
0.139 M
1.27
1.02
0.13
Plot 4 graphs (a, b, c, and d) mentioned on page 58 of lab manual under Reporting section.
a. X-axis: w/v concentration and Y-axis: Mean line scale ratings
W/V vs. Line Scale Means
12
Line Scale Mean
10
8
6
sucrose mean
4
fructose mean
2
0
0
-2
5
10
15
w/v concentration
20
25
b. X-axis: w/v concentration and Y-axis: Mean magnitude estimation ratings
Mean Magnitude Estimation
w/v vs. magnitude estimation mean
40
35
30
25
20
mean sucrose
15
mean fructose
10
5
0
-5 0
5
10
15
20
25
w/v
c. X-axis: Molarity and Y-axis: Mean line scale ratings
w/v vs. line scale means
12
Line Scale means
10
8
6
Sucrose mean
4
Fructose Mean
2
0
0
-2
0.2
0.4
Molarity
0.6
0.8
d. X-axis: Molarity and Y-axis: Mean magnitude estimation ratings
Molarity vs. Mean Magnitude Estimation
40
Magnitude estimation
35
30
25
20
Mean Sucrose
15
Mean Fructose
10
5
0
-5
0
0.2
0.4
0.6
0.8
Molarity
Discussion :
1. Which sugar is sweeter, sucrose or fructose? Explain your reasoning.
2. How does the change in units of measurements change the relationship between the two
sugars?
3 a. Which unit of measurement is more useful from business point of view? Why?
3 b. Which unit makes more sense from a biochemical point of view? Why?
References: