警察在苦笑
发表于 2025-3-21 19:29:33
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临时抱佛脚
发表于 2025-3-22 00:02:51
Laboratory Standard Operating Proceduresprocedures apply to all the laboratory experiments in this manual; hence, a thorough review of general procedures is invaluable for successful completion of the laboratory exercises. This chapter begins coverage in the lab manual’s of the basic skills and information necessary for one to be a good analytical food chemist.
逗留
发表于 2025-3-22 04:02:34
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Intentional
发表于 2025-3-22 07:53:29
Statistics for Food Analysis calculation and use of the following statistics terms: mean, standard deviation, Z-score, t-score, and t-test. The chapter includes practice problems, for which the answers are at the end of the lab manual.
hidebound
发表于 2025-3-22 11:05:35
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confide
发表于 2025-3-22 16:07:46
Mass Spectrometry with High-Performance Liquid Chromatography other methods. This laboratory exercise covers the determination and identification of various phytochemicals (mainly isoflavones) in soy flour, to aid in understanding how to analyze a mass spectrum to obtain mass and structural information of a compound.
Creditee
发表于 2025-3-22 21:00:48
Determination of Minerals on Nutrition Label by Atomic Absorption Spectroscopyion by both dry and wet ashing. Mineral results are compared between: (1) dry and wet ashed samples, (2) laboratory data compared to data on the food’s nutrition label, and (3) laboratory data compared to USDA database values.
Jocose
发表于 2025-3-22 22:18:52
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fulmination
发表于 2025-3-23 03:10:50
Moisture Content Determinationg sand; (c) microwave drying oven; (d) rapid moisture analyzer; (e) toluene distillation; (f) Karl Fischer method; and (g) near-infrared analyzer. Results obtained can allow for evaluation of accuracy and precision, relative advantages and disadvantages of methods, and appropriate applications of methods.
退出可食用
发表于 2025-3-23 06:01:09
Fat Content Determinationysical and chemical properties of lipids. This laboratory exercise includes determination of lipid contents of various snack foods by the Soxhlet and Goldfisch methods and determination of the lipid content of milk by the Mojonnier and Babcock methods.