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