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Author: Neena Sinha, R Rangarajan, R P Manchanda, R K Gupta, Rajesh Kumar
Publisher: New Saraswati House India Pvt Ltd
ISBN: 9350419564
Category : Science
Languages : en
Pages : 105
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Book Description
Lab Manuals
Author: Neena Sinha, R Rangarajan, R P Manchanda, R K Gupta, Rajesh Kumar
Publisher: New Saraswati House India Pvt Ltd
ISBN: 9350419564
Category : Science
Languages : en
Pages : 105
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Book Description
Lab Manuals
Author: Neena Sinha, R Rangarajan, R P Manchanda, R K Gupta, Rajesh Kumar
Publisher: New Saraswati House India Pvt Ltd
ISBN: 9350419556
Category : Science
Languages : en
Pages : 97
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Book Description
Lab Manuals
Author: Neena Sinha, R Rangarajan, R P Manchanda, R K Gupta, Rajesh Kumar
Publisher: New Saraswati House India Pvt Ltd
ISBN: 9350419459
Category : Science
Languages : en
Pages : 113
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Book Description
Lab Manuals
Author: Neena Sinha, R Rangarajan, R P Manchanda, R K Gupta, Rajesh Kumar
Publisher: New Saraswati House India Pvt Ltd
ISBN: 9350419467
Category : Science
Languages : en
Pages : 129
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Book Description
Lab Manuals
Author: Rajesh Kumar
Publisher: New Saraswati House India Pvt Ltd
ISBN: 9352723767
Category : Science
Languages : en
Pages : 168
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Book Description
Lab Manual
Author: Rajesh Kumar
Publisher: New Saraswati House India Pvt Ltd
ISBN: 9352723775
Category : Science
Languages : en
Pages : 124
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Book Description
Lab Manual
Author: S. Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 1441914633
Category : Technology & Engineering
Languages : en
Pages : 150
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Book Description
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author: Anupal Sagar, Rashmi Sagar
Publisher: New Saraswati House India Pvt Ltd
ISBN: 9352723791
Category : Mathematics
Languages : en
Pages : 224
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Book Description
LK-Mathematics-HB-10-R
Author: Dr. S. C. Rastogi
Publisher: SBPD Publications
ISBN:
Category : Science
Languages : en
Pages : 51
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Book Description
A. Surface Chemistry 1.To prepare colloidal solution (sol) of starch, 2. To prepare a colloidal solution of egg albumin 3.To prepare colloidal solution of gum, 4. To prepare colloidal solution of aluminium hydroxide [Al(OH)3], 5.To prepare colloidal solution of ferric hydroxide [Fe(OH)3], 6.To prepare colloidal solution of arsenious sulphide [As2S3], 7. To purify a freshly prepared sol by dialysis, 8. To compare the effectiveness of different common oils (Castor oil, cotton seed oil, coconut oil, kerosene oil, mustard oil) in forming emulsions. Viva-Voce B. Chemical Kinetics 1. To study the effect of concentration on the rate of reaction between sodium thiosulphate and hydrochloric acid, 2. To study the effect of temperature on the rate of reaction between sodium thiosulphate and hydrochloric acid, 3. To study the rate of reaction of iodide ions with hydrogen peroxide at different concentrations of iodide ions, 4. To study the rate of reaction between potassium iodate (KIO3) and sodium sulphite (Na2SO3) using starch solution as indicatorl Viva-Voce C. Thermochemistry 1.Determine the enthalpy of dis solution of copper sulphate (CuSO4.5H2O) in water at Room temperature, 2. To determine the enthalpy of neutralization of the reaction between HCl and NaOH, 3. To determine enthalpy change during the interaction between acetone and chloroform Viva-Voce D. Electrochemistry 1.To study the variation of cell potential in Zn|Zn2+||Cu2+|Cu, with change in concentration of electrolytes (CuSO4 or ZnSO4) at room temperature Viva-Voce E.Chromatography 1.To separate the coloured components (pigment) present in the given extract of leaves and flowers by ascending paper chromatography and find their Rf values, 2. To separate the coloured components present in the mixture of red and blue inks by ascending paper chromatography and find their Rf values, 3.To separate Co2+ and Ni2+ ions present in the given mixture by using ascending paper chromatography and determine their Rf values Viva-Voce F. Preparation of Inorganic Compounds 1.Preparation of double salt of ferrous ammonium sulphate (Mohr’s salt) from ferrous sulphate and ammonium sulphate, 2. To prepare a pure sample of potash alum (fitkari), 3. Preparation of crystals of potassium ferric oxalate or pottasium trioxlato ferrate (III) Viva-Voce G. Preparation of Organic Compounds 1. Preparation of iodoform from ethyl alcohol or acetone, 2. Preparation of acetanilide in laboratory, 3. Preparation of b-Naphthol aniline dye, 4. To prepare a pure sample of dibenzalacetone, 5. To prepare a pure sample of p-nitro acetanilide Viva-Voce H. Tests for the Functional Groups Present in Organic Compounds Viva-Voce I. Study of Carbohydrates, Fats and Proteins 1.To study simple reactions of carbohydrate, 2. To study simple reactions of fats, 3. To study simple reactions of proteins, 4. To investigate presence of carbohydrates, fats and proteins in food stuffs Viva-Voce J. Volumetric Analysis 1. To prepare 250 ml of M/10 solution of oxalic acid, 2.To prepare 250 ml of M/10 solution of ferrous ammonium sulphate, 3. Prepare M/20 solution of oxalic acid, with its help find out the molarity and strength of the given solution of potassium permanganate, 4.Prepare M/20 solution of Mohr’s salt, using this solution determine the molarity and strength of potassium permanganate solution Viva-Voce K. Qualitative Analysis Viva-Voce INVESTIGATORY PROJECTS 1.To study the presence of oxalate ions in guava fruit at different stages of ripening. 2. To study the quantity of caseine present in different samples of milk. 3.Preparation of soyabean milk and its comparison with natural milk with respect to curd formation, effect of temperature etc.4.To study the effect of potassium bisulphite as food preservative at various concentrations. 5. To study the digestion of starch by salivary amylase and the effect of pH and temperature on it. 6. To study and compare the rate of fermentation of the following materials—wheat flour, gram flour, potato juice and carrot juice. 7.To extract essential oils present in saunf (aniseed), ajwain (corum), illaichi (cardomom).8. To detect the presence of adulteration in fat, oil and butter, 9.To investigate the presence of NO2– in brinjal.
Author: R Rangarajan, RP Manchanda, Rajesh Kumar
Publisher: New Saraswati House India Pvt Ltd
ISBN: 935272349X
Category : Science
Languages : en
Pages :
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Book Description
LK-Science-HB-10-R
