Across
- 2. Nucleus with ---------------- atomic number has a nuclear spin
- 5. Phenolphthalein reacts with ------------------- that produces a compound which absorbs light in the ultraviolet region
- 7. Presence of ------------------- in sample can lead to unwanted OH peaks in the IR spectrum
- 8. Potassium bromide and Nujol used in sample preparation in infrared spectroscopy are IR -----------
- 9. the deterioration process of a nutrient found using UV visible spectroscopy is
- 11. In infrared spectroscopy the peaks for aldehyde and ketone come in the same region ( carbonyl bond), so presence of each can be identified by -------------- test
- 12. In any kind of protein analysis we find out the ----------------- present in the food sample as the amino acids contain most of this
- 13. Sample A shows a transition of electrons under UV visible spectroscopy from π to πstar. This means the sample is
- 14. FTIR instrumention differs from IR, due to the presence of ------------------
- 16. Electro magnetic radiation used in NMR spectroscopy is -------------------.
- 19. the analysis that is used to find out how much of a particular component is present
- 21. A proton is highly shielded, since it is attached to --------------------- atom
- 23. Infrared radiation deals with the ----------------------- of the bond
- 24. Substance A shows fluorescence, then it is a
- 25. Beer Lambert law will not be obeyed by a ------------ solution
- 26. Infrared spectroscopy involves plot of ------------------------ with transmittance
- 27. -------------------- is one of the forms of vibration shows maximum change in dipole moment and so is considered in Infrared spectroscopy
- 28. The ability to reproduce the same result or value obtained in an analysis is called as
Down
- 1. A mango colored biscuit sample will show absorbance in the ---------- region
- 3. The process carried out by heating in the presence of oxygen with any acid (mineral) at low temperature is
- 4. Food ------ is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents
- 6. Presence of both fluorophore and chromophore in a substance creates ------------------------ to fluorescence
- 7. Component that produces light of single wavelength
- 10. A proton which is single type and more in number which have a ------------- peak
- 14. Esterification reaction can be analysed using ----------------
- 15. Molar absorptivity coefficient is the absorption of solution of unit concentration having unit --------------------
- 17. Carbon dioxide is IR in active due to its -------------- structure
- 18. Fluorescence spectroscopy can be used to determine an amino acid which is a pre cursor of Niacin, the amino acid is
- 20. In contrast to the neutralisation reaction seen in acid base titration the pH meter works on the principle of ------------ of the solution
- 22. TMS used as standard in NMR contains ------------------ in the centre of the struicture