Konserva mahsulotini kimyoviy tarkibini laboratoriya sharoitida sinash

LABORATORIYA ISHI №4
KONSERVA MAHSULOTINI KIMYOVIY TARKIBINI LABORATORIYA SHAROITIDA SINASH


Food Science and Technology
Tasks:

1. 
   Macro analysis. Sampling techniques. The Kjeldahl method for determining
   nitrogen. The Soxhlet and Gerber methods for determining lipids.
   The Soxhlet method. The Gerber method. Dry weight and water content. Direct methods based on physical separation of water.
   
2. 
   Karl Fischer titration as a direct method based on a chemical reaction. Indirect methods based on the measurement of a macroscopic sample property that depends on its water content. Indirect methods based on the measurement of the response of the water molecules to a physical influence. Indirect methods based on the measurement of the response of the water
   molecules to a physical influence. Ash determinations. Dry ashing. Wet ashing or wet digestion. pH and pH electrodes. The pH value. pH measurement.
   
3. 
   Titrations. Acid-base titrations or neutralization titrations. Redox titrations. Complexation titrations. Precipitation titrations. Colorimetric assays. Enzymatic analysis.
   

Mustahkamlash uchun savollar