FOOD ANALYSIS

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