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