20г майдаланмаган доннинг \уритишдан кейинги

Mundarija
Kirish…………………………………………………………...……………….3
Laboratoriya ishi №1. Don turlarini o‘rganish va ularning sifatini organoleptik baholash…………………………………………………………………………….…4
Laboratoriya ishi №2. Dondagi aralashmalar tarkibi va miqdorini aniqlash………………………………………………………………………..………7
Laboratoriya ishi №3. Donlarning hashorotlar bilan zararlanganligini aniqlash………………………………………………………………………….….…9
Laboratoriya ishi №4. Don massasining tabiiy qiyalik va ishqalanish burchagini aniqlash…………………………………………………………………..13
Laboratoriya ishi №5. Donlar orasidagi bo'shliqni aniqlash…………………16
Laboratoriya ishi №6. Donning namligini aniqlash…………………….……19
Laboratoriya ishi №7. Donlarning naturasini aniqlash……………………….22
Laboratoriya shli №8. Bug‘doy donining tipini aniqlash………..…………...25
Laboratoriya ishi №9. Donlarning shaffofligini aniqlash………….…………28
Laboratoriya ishi №10. 1000 ta don massasini aniqlash……………………..32
Laboratoriya ishi №11. Donlarning geometrik o’lchamlarini aniqlash………35
Laboratoriya ishi №12. Donlarning zichligi aniqlash………………………...38
Laboratoriya ishi №13. Bug‘doy donining kleykovinasini aniqlash…….…...40
Laboratoriya ishi №14. Donlarning kuldorligini aniqlash……………….…...43
Laboratoriya ishi №15. Javdar va arpa donining sifat ko‘rsatkichlarini aniqlash……………………………………………………………………….……...46
Laboratoriya ishi №16. Suli donining sifat ko‘rsatkichlarini aniqlash…….....49
Laboratoriya ishi №17. Makkajo‘xorining sifat ko‘rsatkichlarini aniqlash……………………………………………………………………………...52
Laboratoriya ishi №18. Sholi donining sifat ko‘rsatkichlarini aniqlash……...56
Laboratoriya ishi №19. Tariq va grechixa donidagi mag’iz miqdorini aniqlash……………………………………………………………………………....61