Sample preparation
Maize (PMH-1) and chickpea (GPF-2) were procured from Department of Plant Breeding, Punjab Agricultural University, Ludhiana, India. Whole grains of maize and chickpea were ground to pass through 200 μ sieve using laboratory-scale super mill (type 3303, Perten Instruments AB, Sweden). Maize and chickpea flour mixture in the ratio of 80:20 was used as this combination gave the best sensory score (hedonic score 8.1) on the basis of preliminary trials. The flour was blended for 15 minutes to ensure uniform mixing.
Proximate analysis
Proximate analyses of raw materials i.e. moisture content, protein (using macro-Kjeldahl procedure), fat (using Soxtec 2045- Foss Instrument, Hoganas, Sweden), fiber (using Fibertec-Foss Instrument,
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The length of the barrel was 400 mm and diameter was 25 mm thus its length to diameter ratio (L/D) was 16:1. The barrel which contains the screws had four barrel zones of 100 mm for each. The temperature of the first, second and third zone during extrusion process were maintained at 40, 70 and 100oC respectively, while the temperature of the fourth zone was changed according to each run of RSM design. The die has four exit holes with 1.5 mm diameter of each. Extrusion machine was operated by 8.5 kilowatt motor with speed range from 0 to 682 rpm. Feeding rate of the raw material was controlled by single screw volumetric feeder (D.S. and M, Modena, Italy). Feed moisture was adjusted by injecting water into the extruder by water pump. Extrudates were cut by a multi speed cutter with four bladed knives attached with the …show more content…
Samples were allowed to stand for 1-2 h at room temperature before inserting in the differential scanning calorimetry (DSC). A mass between 20 and 30 mg of the preconditioned samples was filled in a hermetic aluminum pan and introduced into the calorimeter. DSC (TGA/DSC1, Mettler-Toledo, Switzerland) equipped with thermal analysis software (STARe system, version 9.20) was used for estimation and for data analysis. To determine the DG, samples were heated from 20 oC to 100 oC at a heating rate of 10 oC/min. An empty sample pan was used as reference. DG was determined by comparing the enthalpy or heats of transition (ΔH) of extruded samples to raw flour mixture (free of gelatinised starch) using the following
Knurling is now done at the left side of the work piece and the operation is done up to a length of 40mm. Threading is then done to the work piece by an automatic feed shaft . The pitch of the threading is given as 2mm. The threading is done for the right side 30mm. [b] Since the work piece is not in a cylindrical object and is having holes in it, the process is to be done in a milling machine and the drilling machine is also used in manufacturing the given component.
The temperature probe was kept in the calorimeter until the temperature had been stabilized and was calibrated. A beaker was placed on a hot plate with dial turned between three and four. Another 100.00 ml of deionized water was added while the beaker is heating up. Using the temperature probe, the beaker was measured
Victoria The book Where the Red Fern Grows was written by Wilson, Rawls published in 1961 by Doubleday. Thirteen years later in 1974 a movie based on the book was released. Norman Tokar, the director of the film made sure that the movie had as many similarities to the book as possible while fitting in the 97 minute time range. This story is about a 12 year old boy named who lives in the Ozarks. Billy is completely satisfied with his life other than not having the one thing he has ever wanted, Red-Bone Coonhounds.
Honey, is a very concentrated sugar solution with a high osmotic pressure, making impossible the growth of any microorganisms. It contains fewer microorganisms than other natural food; especially there are no dangerous Bacillus species. Honey contains Bacillus bacteria, causing the dangerous bee pests, but these are not toxic to humans. That is why, to prevent bee pests, honey should not be disposed in open places, where it can easily be accessed by bees. However, some bacteria are present in honey, most of them being harmless to man.
Feeding animals, corn is not healthy for anybody, this process only affects the animal's ability to grow at their own pace. In Northern America, one particular Hispanic family tree, 70% of their family members are affected with both type one and type two diabetes, which can be associated with corn. A Hispanic family member changed the way he ate by becoming vegan. One of his main reasons was to stay healthy which meant cutting corn out of his diet.
Vacuum filtration was performed on the crude product, then it was recrystallized for purification. Melting point analysis was conducted on the recrystallized product to determine its identity. 3. The three possible mechanisms in this experiment were syn-addition
Starch solution is then placed into the test tube at a quantity of 5 mL. 5 drops of Lugol’s Iodine solution is added to the test tube. If the color changes, then it is known that starches are present in the solution. Proteins are next tested. In order to do this, 5 mL of gelatin solution is added to the test tube. 10 drops of Biuret’s reagent are added to test for protein.
Corn has become the botanical winner. It is the major sweetener and the main cereal for brewing beer and whiskey” (Pollan
In “An Indian Father’s Plea” by Robert G. Lake-Thom, Lake-Thom uses transitions to help connect his ideas and create a well written essay. In the twelfth paragraph the author discusses the knowledge that his son possessed before he began going to the school he is currently attending. Since Lake-Thom is listing the knowledge his son possessed before starting at that school he uses the transitional expression “and” frequently in this paragraph. Lake-Thom also repeatedly uses the transitional expression “but” when he says that while his son may not be able to do something that other non-Indian children his age can do such as writing their names he has knowledge of other things that those children don’t have. He also begins multiple sentences with
37.8 °C and 36.3 °C 30-40 °C 3. 41.7 °C and 40.2 ° C 40-50 °C 4. 50 °C and 48 ° C 50-60 °C Average temperatures: (37.8+36.3)/2=37.05 °C (41.7+40.2)/2=40.95 °C (50+48)/2=49 °C Table 1 -The values of experiment Temperature (°C) Density (kg/m3) 26.5 995 37.05 992.5 40.95 991 49 990 70 984.856 80 982.524 90 980.272 100 977.93 Table 2. The values in steam table Temperature (°C) Density (kg/m3)
Introduction: Melting is the change of a solid into a liquid when heat is applied. Melting will occur at a fixed temperature which known as melting point. Melting point is the temperature at which the solid and liquid forms of a pure substance can exist in equilibrium. The temperature will increase until the melting point is reached when heat is applied. Heat will convert the solid into a liquid with no temperature change.
Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, flavor and aroma components, a variety of transformation products, and contaminants, such as pesticides, fumigants, environmental pollutants, natural toxins, veterinary drugs, and packaging materials. And particular food applications involving GC, such as carbohydrates and amino acids. Lipids and accompanying lipophilic compounds. flavors and aroma. GC can be used for the direct separation and analysis of gaseous samples, liquid solutions, and volatile solids.
Uncontrolled Environmental conditions Atmospheric conditions The controlled variable Concentration of amylase was kept under control by measuring the amount of amylase used and also it was made sure the percentage of amylase used was 1%. The Amount of amylase/starch used were kept to 5cm3 at all times. Materials needed Beakers Bunsen burner Test tube Thermometer Stopwatch Test plate Glass rod Starch Amylase solution Water bath Iodine solution. Test tube holder Labels Marker Procedure First 5 test tubes were taken and labeled with numbers from 1 to
I. Introduction This experiment uses calorimetry to measure the specific heat of a metal. Calorimetry is used to observe and measure heat flow between two substances. The heat flow is measured as it travels from a higher temperature to a lower one. Specific heat is an amount of heat required to raise the temperature of one gram of anything one degree Celsius. Specific heat is calculated using several equations using the base equation: q=mc∆T II.
The internal standard method allows a very accurate analysis to be performed, since the behaviour of the species of interest is compared to that of a known substance which is present in a specified amount. It is usual to include an identical volume or mass of the internal standard into each prepared standard. This facilitates easier calculations of the composition of the