FOOD ANALYSIS

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