CHEMISTRY AND THE ENVIRONMENT CHM 1000 spring 2012 LABORATORY REPORT # 2 DISTILLATION OF WINE Presented by: FEBRUARY 18 2012 Introduction: Distillation is a widely used method for separating mixtures based on differences in the conditions required to change the phase of components of the mixture. To separate a mixture of liquids, the liquid can be heated to force components, which have different boiling points, into the gas phase. The gas is then condensed back into liquid form and collected. Repeating the process on the collected liquid to improve the purity of the product is called double distillation. Our experiment consists of distilling wine and record the alcoholic content which is called brandy.
Nurses must use sterile dressings on open skin surfaces to prevent infection. We must also keep patient equipment and supplies clean in order to prevent the spread of germs. Nurses must also use personal protective equipment like a mask, eye protection and a face shields if you are near a patient care activity that may involve a splash or spray of body fluids, they should then dispose of all single use personal protective equipment immediately after use. Cleaners should clean toilets with disinfectant to kills any germs. They should also clean any surfaces e.g.
Cleaning schedules are in place to prevent and control infections. The environment should be visibly clean and acceptable to residents, staff and visitors. Regular cleaning is important to maintain the appearance and function of the premises, the chosen method of cleaning should remove the contamination and not spread it. Cleaning schedules are put in place to inform users, staff and visitors who cleaned, what is cleaned, what time and day cleaning takes place, whether something needs to be cleaned daily, weekly or monthly and what chemicals were used to clean. 3.
Describe the main points of the health and safety policies and procedures agreed with the employer. MANUAL HANDLING -This policy allows members of staff to gain knowledge on handling Bariatric / Heavy Patients (over 25 stone/160Kg) and safe moving and handling patients. HAND HYGIENE – using hand gels before attending to a patient and washing hands with soap after seeing a patient. UNIFORM POLICIES - Nails must be short not longer than fingertip and false nails and varnish must not be worn. Hair must be clean, tied back off the collar with a plain band when in clinical environment and scissors and other sharp or hard objects must not be carried outside breast pockets for safety reasons.
Also that all the necessary things that need to be done to keep a particular area clean are in place, and that healthcare workers know exactly what to do, and also anyone can look at the cleaning record and see that it has been done. If an infectious outbreak should occur then anyone investigating this then has a clear picture of what has been done and can amend accordingly if changes need to be implemented to prevent further outbreaks. 1.3 The correct management of an area can minimise the spread of infection by ensuring that controls are in place and it is less likely that infection will spread if the environment is kept clean and tidy and all cleaning schedules are adhered to. 1.4 The national policy for colour coding is in place to ensure that the correct equipment is used in the appropriate area, all cleaning materials and equipment, for example, cloths (re-usable and disposable), mops, buckets, aprons and gloves, should be colour coded. The method used to colour code items should be clear, permanent and in accordance with existing local practice.
In the case of Honest Tea, their mission is to ensure that their customer gets a high quality organic tea, and their products do not contain high fructose corn syrup. As a manager liaison for Honest Tea, the mission is to communicate effectively to their business partners the importance of targeting certain customers that are interesting to buy healthy tea, that offer a variety of flavors, and want to promote a healthy living. The role of a liaison at the time of negotiating with Coca Cola Company is to ensure that their company maintained the integrity of their product, and not to upset their customers who are buying it, because is an organic tea. The change in a label can cause the loss of loyal customer that only buys the tea, because it is promoted as a healthy beverage. The liaison will provide information that helps the parties involved in the negotiation to understand the mission statement of the company, and the important of keeping the label in their product in order to not lose the target audience.
Especially when dealing with people who have a weakened immune system such as the elderly. Proper infection control can help reduce the spread of cold / flu, skin / wound infections, respiratory problems and allergies. Good practice of infection control can include: • Regularly disinfecting surfaces on a regular basis. • Avoid touching eyes, nose and mouth, wash hands frequently and applying alcohol or anti bacterial gel. • Do not share towels, face cloths ect with others.
I always ask the client what temperature is ok, they touch the water with the hand and tell me if it has to be more hot or cold until they confirm that it is the right temperature for them. This way we prevent accidents. 4.2. Before offering personal care we must also ensure that toiletries, materials and equipment are within our rich or the rich of the client. It is always better to prepare all before starting, to make sure we have shower gel, shampoo, wet wipes, pads, creams, towels, flanels all ready to use so that we are not in a situation to leave the client because we do not have one thing or another and go look for it.
1.1 Describe safe and hygienic working practices when preparing services areas, equipment my and stock for wine service She and hygienic working practices What is your understanding of safe and hygienic work practices? Following policy and procedures of the organisation Sorting at the right temperature Making sure the cork is screwed in correctly to stop the pressure and keep the wine of the cork itself so not to mix the taste Cleaned areas for where the food is served ie tables and bars Clean and prepare services areas at the start middle and end Taking note of the equipment cleansing before use Stock is kept up to date and in order so to know what is close to going off its date Not mixing chemicals with other chemicals and avoiding accidents Making sure wearing the right PPE ie gloves when cleaning Avoid cross contamination Sticking to HACCP hazard analysis and critical control point 1.2 identify equipment and glassware needed for different types of wine Decanters - pouring something into something Funnels - using a funnel to pour a wine into another container Flutes for sparking wines - A type of glass Large bowled glasses for red wines - to oxygenated for the red wine Elongated bowled glasses for white wines Small glasses for port/dessert/sherry Waiters friend - help take out the cork Wine coolers for chilled wines Refrigeration for chilled wines Different types of glasses give different taste 1.3 Identity suitable temperatures for the storage of different toes of wines To keep wines at their best they must be kept at the right temperatures White and rosè wines below 13*c Sparking wines yo to 14*c Red wines about 13*c 1.4 Describe procedures for preparing service areas, equipment and stock Checking the storage on a regular basis so you know what's where and how much is left
Safety, ensuring his physical safety is maintained at all times, security at the hospital, locks on the doors, guards on the bed, medication checked/ locked away to reduce risk of wrong medication being given or overdose. Providing individualised care, making sure Raoul has the treatment he needs, eg the operation, pain relief as and when needed, help with bathing, the food he prefers. Activity 8: Exam style