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Define Product process problem in experimental design method
In food product design, there are two different kinds of system problems - process and mixture problems - that should be dealt with by different statistical experimental methodologies. In the process problem, all the independent variables are not related to each other but are orthogonal to each other. The change of one variable is not restricted by another variable. Geometrically, the lines representing these variables meet at right angles. In bread making for example, the temperature of the baking oven can, in principle, be chosen without any influence on the setting of baking time. Of course, only suitable settings of oven temperature and baking time can lead to desired bread baking results. To solve a process problem, the statistical experimental designs used should contain no or few correlations between the independent variables, so that their natural or original properties of "independence" can be retained. These kinds of statistical experimental designs are usually factorial experimental designs or designs derived from it.
In Balmer series of hydrogen atom spectrum which electronic transition causes third line: (1) Fifth Bohr orbit to second one (2) Fifth Bohr orbit to first one (3) Fourth
For the formation of covalent bond, the difference in the value of electron egativities should be: (1) Equal to or less than 1.7 (2) More than 1.7 (3) 1.7 or mor
As compared to covalent compounds, electrovalent compounds generally have: (1) Low melting points and low boiling points (2) Low melting points and high boiling points (3
Nucleophilic aromatic substitution is possible, but involves substitution of a typical leaving group rather than a hydrogen atom. Remembering that S N 2 and S N 1 mechanisms are no
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write a balanced equation for the reaction in which dinitrogen pentoxide reacts with water to produce nitric acid
Which of the following are isoelectronic and isostructural NO - 3 , CO 2- 3 ,ClO - 3 , S O 3 (1) NO - 3 , CO 2 - 3 (2) SO 3 , NO- 3
assignment on electrochemical series
Q. Name the harmful microorganisms found in food? The harmful microorganisms found in food are Salmonella species, E. coli, A. flavus, C. botulimum and S. aureus.
Explain CMR spectrum 2,2-Dimethyl-1-propanamine (neopentylamine, (CH 3 ) 3 CCH 2 NH 2 ) has a maximum of three resonances in its CMR spectrum. 2-Methyl-2-butanamine, CH 3 CH 2
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