FOOD ANALYSIS

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Across
  1. 3. ollection of suitable samples of study
  2. 6. Identification process of vitamins and minerals
  3. 7. reagent for determinig carbohydrate quantitatively and qualitatively
  4. 10. device that sends a particular wavelength of light to the sample
  5. 11. energy source for uv spectrometer
  6. 12. delayed fluorescence
  7. 13. Ability of a substance to attract and hold water
  8. 16. process measurement by comparison
  9. 20. and intermolecular interaction in fluorescent
  10. 24. NMR is based on spinning of _______
  11. 25. part molecule responsible for color.
  12. 26. uniformity in samples
  13. 27. used in extraction of fat
  14. 28. interferometer is based on this law
Down
  1. 1. protein analysis
  2. 2. pectroscopy with high specificity
  3. 4. space that is devoid of matter
  4. 5. holder in a UV spectrometer
  5. 8. alkaline hydrolysis of fat
  6. 9. material which replaced glass in IR spectroscopy
  7. 14. usage of low electric current for fat extrction
  8. 15. array of components of an emmision on wave
  9. 17. synchronous continous scanning with different wavelength can give__________ spectrum
  10. 18. a term related with light with its spatial period
  11. 19. testing a sample of clostridium botulinum
  12. 21. science of measuring specific gravity
  13. 22. oil to solublize sample in spir spectrocscopy
  14. 23. A fat extraction method(semi continous)